Everyday recipes
Prawn and pasta salad
Make it today!
INGREDIENTS
200g shell pasta
500g cooked prawns, peeled, deveined, halved
200g Greek-style feta, cubed
¼ cup sun-dried tomato pesto
2 tablespoons fresh oregano leaves
METHOD
- Cook pasta in a large saucepan of boiling, salted water until al dente, following packet instructions. Drain, refresh under cold, running water and drain again.
- Add prawns, feta, pesto and oregano leaves to pasta. Season to taste and toss well.
TOP TIP- If preferred, use green prawns and throw in with the pasta for the last
5 minutes of cooking, until they change colour.
