PER SERVING | 360cals | PROTEIN 21g | CARBS 19g | FAT 21.5g | FIBRE 3.5g
Prawn and pasta salad
SERVES 2 | PREP 10 mins | COOK 12 mins
This salad contains a much smaller amount of pasta than you might be used to but you will find it still tastes great. This is also a very versatile dish so, if you don’t fancy prawns, use cooked chicken or ham instead – see page 239; the prawns contain 70cals and 15.5g protein per serving. Serve as a speedy lunch for two or layer into lidded containers for an easy packed lunch.
- 40g wholewheat pasta, such as penne or fusilli
- 4 tbsp good-quality full-fat mayonnaise (around 50g)
- ½ tsp sweet paprika (optional)
- 1 tsp cider vinegar
- 200g cooked and peeled cold-water prawns
- 25g mixed salad leaves
- ½ × 195g can sweetcorn, drained, or 80g frozen sweetcorn, cooked and cooled
- 10 cherry tomatoes, halved
- 100g cucumber, cut into 1.5cm chunks
- ¼ tsp crushed dried chilli flakes (optional)
COOK’S TIPS
If making ahead, divide the prawns between two lidded containers and top with the pasta, followed by the sweetcorn, tomatoes, cucumber and leaves. Keep chilled and toss together just before serving.
- 1. Half fill a medium saucepan with cold water and bring to the boil. Add the pasta, stir well and return to the boil. Cook for 10–12 minutes, or according to the pack instructions, until tender, stirring occasionally. Rinse the pasta under cold running water, then drain well.
- 2. Mix the mayonnaise with the paprika, if using, and the vinegar in a medium bowl. Stir in the prawns and season with salt and ground black pepper.
- 3. Divide the salad leaves between two shallow bowls and top with pasta, sweetcorn, tomatoes and cucumber. Spoon over the prawn mayo, season with a little ground black pepper and chilli flakes, if using, and serve.