Small bowls of prawn and tagliatelle salad

Ginger prawn & pasta salad

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(2 ratings)

Ready in 25-35 minutes


Serves 4

Give pasta a special twist with a honey, ginger and sesame dressing plus crispy beansprouts. These tasty bowls make a quick and easy lunch or buffet dish for a party

Nutrition and extra info


  • kcal439
  • fat17g
  • saturates2g
  • carbs54g
  • sugars1g
  • fibre4g
  • protein21g
  • salt3.42g
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  • 100g fresh beansprout


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 250g fresh tagliatelle
  • 2 carrots, cut into thin sticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 bunch spring onions, cut into shreds
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ¼ cucumber, cut into thin ribbons
  • 200g cooked peeled prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 5 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp rice vinegar or white wine vinegar
  • 1 tbsp finely chopped fresh ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 large garlic clove, crushed
  • 1 tsp clear honey
  • sesame oil, to serve


  1. Put the beansprouts in a bowl, cover with cold water and leave for 10 minutes, then drain (this crisps them up). Meanwhile cook the pasta in a pan of boiling salted water according to the packet instructions.

  2. Tip the pasta into a colander and run under the cold tap, then drain thoroughly. Toss with the carrots, spring onions, cucumber, prawns and beansprouts.

  3. For the dressing, whisk together the sunflower oil, soy sauce, vinegar, ginger, garlic and honey. Pour over the pasta and lightly toss. Drizzle with a little sesame oil to serve. You can make this up to 4 hours ahead - keep it chilled until ready to serve.

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Comments, questions and tips

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1st Aug, 2017
Lovely and fresh. I made the whole amount of dressing but halved the amount of salad ingredients to make 2 generous portions. I used a peeler to make cucumber and carrot ribbons. I will happily make again.
marmiteetponpon's picture
14th May, 2014
Check this super delicious creamy shrimp tagliatelle recipe at marmite et ponpon
12th May, 2009
This is really yummy, I used a multi grain tagliatelle, left out the raw garlic as my flatmate can't eat and used a lot less oil & it was delicious.
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