Pasta salad with pesto & prawns

Pasta salad with pesto & prawns

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(19 ratings)

Ready in 30-40 minutes


Serves 4
This is a wonderful, zingy dish, perfect for a lunch out in the garden - use our recipe for homemade pesto to make it extra special

Nutrition and extra info


  • kcal600
  • fat24g
  • saturates2g
  • carbs78g
  • sugars0g
  • fibre3g
  • protein24g
  • salt2g
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  • 400g dried short pasta, such as rigatoni or penne



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • about 1 tbsp extra-virgin olive oil
  • 200g peeled cooked prawn



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

  • 5 tbsp (100g/4oz) green pesto
  • 3 tbsp mayonnaise
  • juice of ½ lemon or lime



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp chopped fresh parsley, preferably flatleaf



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • a few basil leaves, shredded with your fingers, plus extra for sprinkling
  • lemon wedges, for squeezing



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

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Comments, questions and tips

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27th May, 2018
Really enjoyed this salad. Added some sundried tomatoes which were a nice addition
13th May, 2014
Loved this! I added some finely chopped cucumber, celery and spring onions ( all in the fridge) to give some crunch and it all went down very well.
23rd Sep, 2013
This is delicious. I served it for a summery family picnic lunch alongside a spinach, walnut and blue cheese salad, a tomato, cucumber and red onion salad, red and yellow pepper and capers salad, and, for the meat-eaters, sliced cold chicken and ham. Very colourful and much appreciated!
7th Feb, 2013
Really nice, easy lunch for work. Added peas and cucumber. Would go nice with chicken too. It could probs do with a bit of onion. Delicious all the same!!
9th Sep, 2012
Enjoyed making this as it's v quick and easy and very good for lunch boxes. Also versatile; I added green beans and some roast leeks which I had left over from the sunday roast and a cubed ball of mozzarella which needed using up.
25th Feb, 2012
I'm making this for Home Economics in school! =D
meeeeeeeeee's picture
2nd Dec, 2013
So am I......tomorrow - looks yummy!...
4th Jul, 2011
Very very quick and tastes fab. Had with bbq . Will make again I'm sure.
29th Mar, 2011
Very fresh tasting. Next time I will chop the parsely a little finer though!
14th Jul, 2010
Very tasty. Will definitely be making this again.


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