Fruity pasta & prawn salad







Cook Time

30-40 Min


  • 175g/6oz pasta shells
  • 225g/8oz frozen prawns, thawed and drained
  • 1 large cantaloupe melon
  • 2 tablespoons olive oil
  • 1 tablespoon tarragon vinegar
  • 2 tablespoons snipped fresh chives
  • 200g/7oz Chinese leaves, shredded
  • Cook the pasta in lightly salted boiling water until al dente. Drain well and allow to cool.
  • Peel the prawns, and discard the shells.
  • Halve the melon, and remove the seeds with a teaspoon. Scoop the flesh into balls with a melon baller, and mix with the prawns and pasta.
  • Whisk the oil, vinegar and chives together. Pour over the prawn mixture, and toss to coat. Cover and chill for at least 30 minutes.
  • Use the Chinese leaves to line a shallow bowl. Pile the prawn mixture onto the leaves, and serve.
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