Chilli Prawn and Pasta Salad

Chilli Prawn and Pasta Salad

My daughter has been nagging me for a long time to make pasta salad because if we’ve ever have to buy lunch out, this is what she chooses. So one night feeling inspired I thought about what flavours would work well together and so my Chilli Prawn and Pasta Salad was born.

I just love garlic and prawns and wanting to make the salad extra vitamin packed I added parsley and then for some kick I added the red chilli which all mingle so well with the avocado, peppers, spring onions and pasta.

I’m pleased to say the salad was a huge hit with its refreshing zing and we’ve had it a few times since I created it. You could play around with the ingredients upping the quantities and adding your own salad drawer items. One time I didn’t have any avocado so I used cucumber in instead.

You could also add some halved cherry tomatoes or some toasted pine nuts – you really can play around with the components to suit your taste.

This salad would be perfect for a packed lunch too so why not make extra and save yourself some extra work! I do hope you try this simple but flavour packed salad as it ticks all the boxes in our household!

Looking for more salad inspiration? Then why not check out these recipes:

• Roast Pepper & Sundried Tomato Pasta Salad with Feta – Tinned Tomatoes
• Prawn & Egg Salad – Fab Food 4 All
• Greek “Salad” Pasta – Fuss Free Flavours
• Chicken Pasta Salad – Hungry Healthy Happy
• Ricotta & Pesto Pasta Salad – Utterly Scrummy

Print Pin

4.70 from 10 votes

Save Saved!

Chilli Prawn and Pasta Salad

A wonderful zingy pasta salad with prawns, chilli, avocado, spring onions and peppers steeped in a garlicy parsley dressing - you'll want this time and again!

Course Main

Cuisine British

Keyword pescatarian, salad, summer

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Camilla Hawkins

Ingredients

• 200 g Prawns cooked and peeled
• 300 g Pasta shapes
• ½ Red pepper chopped
• ½ Green pepper chopped
• ½ Yellow pepper chopped
• 1 Red chilli deseeded and chopped
• 3 - 4 Spring Onions sliced
• 1 Avocado chopped
• For dressing:
• 3 Heaped tsp chopped parsley
• 3 tbsp Extra virgin olive oil
• 1 ½ tbsp. White wine vinegar
• 2 Garlic cloves crushed
• Pinch of brown sugar
• Freshly ground salt & pepper

Instructions

• Cook the pasta according to instructions, drain and cool.
• Make the dressing by combining the parsley, olive oil, vinegar, garlic, sugar, salt & pepper in a lidded beaker and shake vigorously.
• Combine the chopped vegetables, chilli and prawns with the pasta, pour over the dressing and mix well.
• Serve with crusty bread.