Pasta salads are perfect for summer. Not only are they refreshing, light, tasty and colourful, pasta salads are easy to prepare and can be eaten almost anywhere. Try this recipe from San Remo:
Ingredients
300g San Remo wholemeal spiral pasta
80ml (1/3 cup) extra virgin olive oil
80ml (1/3 cup) fresh lemon juice
2 teaspoons Dijon mustard
500g medium cooked prawns, peeled
250g baby roma truss tomatoes, halved
150g baby spinach leaves
2 spring onions, ends trimmed, thinly sliced
1 avocado, halved, stone removed, peeled, coarsely chopped
Method
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Meanwhile, whisk together the oil, lemon juice and mustard in a small jug. Season with salt and pepper.
Place the pasta, prawns, tomato, baby spinach, shallot and avocado in a large bowl. Gently toss to combine. Pour over the dressing and toss until just combined.
Divide among serving bowls. Serve.
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