Pasta salad with pesto & prawns

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1. Plunge the pasta into a large pan of salted boiling water and cook according to packet instructions until al dente. Drain the pasta into a colander and hold it under cold running water to cool it down quickly.
2. Shake off the excess water and tip the pasta into a large bowl. Toss in 1 tbsp olive oil to coat thoroughly (this helps stop the pasta from sticking together), then add the prawns.
3. Mix the pesto, mayonnaise and lemon or lime juice with some salt and pepper to taste. If you need to slacken the mixture a bit, stir in a little more olive oil. Pour the pesto dressing over the pasta and prawns and give everything a good stir. Add the parsley and basil leaves and stir again, then pile into your serving dish and serve scattered with extra shredded basil leaves, plus lemon wedges for squeezing over the salad.

600 kcalories, protein 24g, carbohydrate 78g, fat 24 g, saturated fat 2g, fibre 3g, salt 2 g

'I've never tried pesto in salad before, but I will definitely make this again.'

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• Jules

  27 November 2007

  Jules rated this recipe

  

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• Nic's Recipe

  14 April 2008

  Nic's Recipe rated and commented on this recipe

  

  This is absolutely delicious, i make it all the time, a really good lunch box filler!

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• DaisyMay

  13 June 2008

  DaisyMay rated and commented on this recipe

  

  Very tasty! I made this for a buffet and it went down well. Quick and easy too.

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Ingredients

• 400g dried short pasta , such as rigatoni or penne
• about 1 tbsp extra-virgin olive oil
• 200g peeled cooked prawns
• 5 tbsp (100g/4oz) green pesto
• 3 tbsp mayonnaise
• juice of ½ lemon or lime
• 3 tbsp chopped fresh parsley , preferably flatleaf
• a few basil leaves , shredded with your fingers, plus extra for sprinkling
• lemon wedges, for squeezing

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Serves 4

Preperation and cooking times

Ingredients

• 400g dried short pasta , such as rigatoni or penne
• about 1 tbsp extra-virgin olive oil
• 200g peeled cooked prawns
• 5 tbsp (100g/4oz) green pesto
• 3 tbsp mayonnaise
• juice of ½ lemon or lime
• 3 tbsp chopped fresh parsley , preferably flatleaf
• a few basil leaves , shredded with your fingers, plus extra for sprinkling
• lemon wedges, for squeezing

600 kcalories, protein 24g, carbohydrate 78g, fat 24 g, saturated fat 2g, fibre 3g, salt 2 g

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