When I cook pasta for dinner in the evening I normally cook a double-batch – far more than I actually need. This is because it can be used in meals the following day. The teenager likes to add boiled eggs, sweetcorn, and mayonnaise for her school lunchbox to a portion of pasta. I like to make salads with mine. If you do have leftover cooked pasta, cool it down immediately after cooking by rinsing in cold water, then once cold put it into a freezer bag or box and the cooked frozen pasta will keep in the freezer for up to a month.
This is a prawn pasta salad that is so easy to make. My father-in-law had it the other day and loved the fresh flavours in the salad. I use the cooked prawns from the chiller cabinet to make the salad but you can also use defrosted cooked prawns if you like (follow the instructions on the packet).
Once again I’ve a video recipe to accompany this blogpost, just click the box below to play:
Prawn Pasta Salad
- Juice of 1 lime
- Salt & Pepper
- 2 tablespoons olive oil
- 2 scallions (spring onions), chopped
- 250g cooked shelled prawns
- 1 pepper, sliced
- 200g cherry tomatoes, sliced
- 300g cooked pasta
In a large bowl, combine the lime juice, salt, pepper, chopped green scallion stalks, and olive oil with a fork. This becomes your dressing. Add the prawns to the bowl and stir so that they are coated in the dressing.
Add the sliced pepper, cherry tomatoes, and cooked pasta to the bowl and stir again.
Serve topped with the chopped white parts of the scallion sprinkled on top.
Don’t let my suggestions limit what you can put in this salad! It’ll keep covered in the fridge for about a day or so after you open the packet of cooked prawns. If using cooked prawns from the freezer, eat immediately though for food safety reasons.