Marie Rose Prawn Pasta Salad (HC)
Ingredients
- 60g wholewheat pasta
- 1 tbsp mayonnaise
- 1 tbsp full-fat Greek yoghurt
- ½ tsp paprika
- Black pepper, to taste
- Juice of ½ lemon
- 1 tbsp Worcestershire sauce
- ½ tsp tabasco (optional)
- 140g cooked prawns (fresh or frozen, defrosted)
- 6 cherry tomatoes, halved
- 2 tbsp sweetcorn
- ¼ cucumber, diced
- ½ red pepper, diced
Instructions
Cook the pasta according to the packet instructions. Once cooked, drain and rinse under cold water to cool completely.
In a large bowl, mix together the mayonnaise, Greek yoghurt, paprika, black pepper, lemon juice, Worcestershire sauce, and tabasco (if using). Add a small splash of water to loosen the dressing to your desired consistency.
Taste and adjust seasoning if needed.
Add the cooled pasta, cooked prawns, cherry tomatoes, sweetcorn, cucumber and red pepper to the bowl. Stir well to coat everything evenly in the dressing.
Serve immediately, or for best results, chill in the fridge for at least an hour to allow the flavours to develop.
Batch Cooking Tip:
This recipe is ideal for batch cooking! To make multiple servings, increase the quantities of pasta, prawns, and vegetables accordingly, based on the number of portions you need.
For the dressing ingredients, start with 1.5x when doubling and adjust to taste - it’s easier to add than remove. Store leftovers in an airtight container in the fridge for up to 3