This gorgeous pasta salad recipe uses red pepper and courgettes along with cooked tiger prawns to create a tasty dish that’s really easy to put together.
Prawns are a great source of protein, while the vegetables in this dish help you towards your five a day. This pasta salad recipe makes enough for six people, but you can easily double it if you’re feeding a big crowd.
- 4tbsp olive oil
- 1 courgette, sliced
- 1 red pepper, halved and deseeded
- 450g (1lb) penne pasta
- 350g (12oz) cooked tiger prawns
- 10 black olives
- 80g bag mixed salad leaves
- 1tbsp lemon juice
- 2tbsp chopped fresh dill
Preheat the grill. Brush half the oil over the courgette slices and arrange with the pepper, cut-side down, on the grill rack. Grill for 10 minutes, turning the courgettes halfway through, until they are golden, and the peppers are “charred”.
Remove the vegetables from the grill and set aside the courgettes to cool. Put the peppers in a plastic bag, seal, and leave for 10 minutes until cool.
Meanwhile, cook the pasta according to the instructions on the packet until tender. Drain and refresh under cold, running water.
Peel the skins off the peppers and cut into thick slices. Toss with the courgettes, pasta, prawns, olives and salad leaves.
5 In a bowl, whisk the remaining olive oil with the lemon juice and dill. Season with sea salt and freshly ground black pepper and drizzle over the salad. Chill until ready to serve.
Top Tip for making Roast Vegetable, Prawn and Pasta Salad
Picnic tip: when chilled, transfer the pasta salad to a container with a lid.