Quick pasta salad dishes are perfect for mid-week lunchboxes to take to work and are a healthier and cheaper alternative to caloric supermarket equivalents. This Prawn Pasta Salad recipe is tucked away towards the back of the Hairy Dieters’ second book and is one of my favourites.
It’s so simple to put together and you can have it ready in under 20 minutes. Do remember to use ‘light’ mayonnaise as using full fat versions will bump the calories up. Fancying something more up-market to show off to your work colleagues? Then Posh Prawn Cocktail is for you, my friends.
Recipe: Prawn Pasta Salad
Calories: 304 calories per portion
Book: Hairy Dieters – Eat for Life
Prep time: Approx 10 minutes
Cooking time: Approx 10 minutes
Ingredients: 75g dried pasta such as fusilli or penne, 3 tbsp light mayonnaise, 1 tbsp cold water, 2 tsp tomato ketchup, 150g cooked, peeled prawns (thawed if frozen and drained, 10 cherry tomatoes (halved), ¼ cucumber (cut into 1.5cm dice), 1 medium carrot (coarsely grated), 4-5 romaine lettuce leaves (shredded) to serve, ground black pepper
Cost per portion: Approx £1.75
Method: Half fill a large saucepan with cold water and bring it to the boil. Add the pasta, stir well and return to the boil. Cook for 8-10 minutes, or until tender, stirring occasionally. Rinse the pasta in a colander under running water until cold. Drain it well in a colander.
Put the mayonnaise and water in a large bowl and stir until smooth. Add the tomato ketchup and mix thoroughly, then add the pasta to the bowl and toss lightly.
Scatter the prawns, tomatoes, cucumber and grated carrot on top. Season with a few twists of ground black pepper and gently toss all the ingredients together. Serve on top of shredded romaine lettuce leaves if you like. Just right for lunchboxes and picnics.