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Prawn Pasta Salad recipe

Prawn Pasta Salad recipe

  • Recipes
  • Dish type
  • Salad
  • Pasta salad
  • Seafood pasta salad
  • Prawn pasta salad

A delicious salad, which is quick and easy to throw together. Enjoy as a starter or side dish.

89 people made this

IngredientsServes: 6

  • 450g angel hair or spaghetti pasta
  • 225g cooked small prawns
  • 75g chopped spring onions
  • 350ml Ranch salad dressing

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Cook the pasta according to the packet's instructions; drain and rinse under cold water.
  2. Mix together the pasta, prawns, spring onions and dressing together. Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving.

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Reviews & ratingsAverage global rating:(88)

Reviews in English (69)


I brought this salad to work and got rave reviews! I did alter the recipe somewhat, though. I added one pound of shrimp, chopped cucumbers, diced fresh tomatoes and dill weed. Very good!-11 Oct 2002


Good recipe but with the changes I made, very similar to one I already own. I added 1 green bell pepper, chopped, 1 cucumber, peeled and chopped (I would have added 1 chopped tomato but I didn't have any on hand) and 1/2 tsp of dill. I'm not sure if I will make this one again (ONLY because I have my own version) but if I did, I would use a different noodle. The angel hair was very difficult to serve...I'd rather use rotini or bow tie. Overall, very good with my changes.-15 Sep 2002

by STORMY_08

This salad was simply the best! I did substitute garlic ranch dressing for the ranch called for in the recipe. Also took the advice of others and added dill. Cucumbers and tomatoes added to the taste and presentation. Delicious!-21 Apr 2002

Recipe: Thai Prawn Salad

My brother recently did some sorting out in my parent’s garage. Over the years it had become both a repository and a dumping ground – it was a place for all those odds and ends that were important enough to keep but irrelevant enough to neglect. Along with the handwritten mix tapes, old school projects and Patricia Cornwall novels, he found a whole box of old family albums.

This photo of my mum and dad was taken in the 60s.

They were visiting Mount Gambier, South Australia, with a group of friends to visit the family of a friend.

I love this photo set against some fishermen’s baskets. My parents look so young, naturally, but they both look so happy and untroubled, too. This was before they had kids, of course.

My mum looks so calm and content here…

…whilst my dad is cutting loose – go, dad!

After flicking through these photos I felt inspired to cook something beach-appropriate. Now I love eating fish and chips on the beach as we did last week but I felt like making something very fresh and clean-tasting.

This Thai Prawn Salad certainly fits the bill. I’ve eaten numerous versions of this salad in Thailand and I never get tired of it. You can also substitute squid, fish, chicken thighs, tofu, pork mince or add a couple of cakes of soaked glass (mung bean) noodles if you like. Just remember to make up at least 50% more dressing if you are adding the noodles as they will soak up a lot of the dressing.

Although usually eaten in a hot climate, Thai food can be cooler weather-appropriate, too. I love this salad as part of a meal including a fiery Tom Yum soup to start, steamed rice and a red or green Thai curry. All the chilli will get your blood pumping and warm you up nicely, too. Those who prefer their food less hot can halve or quarter the amount of chilli.

Enjoy this recipe and as you eat, dream of future days spent at the beach with loved ones.

  • 500 grams prawns, cooked and peeled
  • 100 grams mixed lettuce leaves
  • 2 Lebanese cucumbers or 1 continental cucumber, sliced
  • 1 punnet (200 grams) baby tomatoes, halved
  • 1/2 bunch mint, leaves picked
  • 1/2 bunch coriander, leaves picked
  • 3 spring onions (white part only), sliced thinly
  • 4 tablespoons roasted and roughly chopped peanuts (optional)
  • 2 tablespoons fried shallots (from Asian grocer)
  • 1.5 tablespoo ns fish sauce
  • 1.5 tablespoons grated palm sugar or brown sugar
  • 1.5 tablespoons rice wine vinegar
  • 1 garlic clove, minced or smashed with a mortar and pestle
  • 1 lemongrass stalk (white part only), sliced finely or smashed with a mortar and pestle
  • 3 tablespoons lime juice (juice of 1 fresh lime)
  • 1 Birds Eye chilli, chopped finely
  1. Combine all salad ingredients in a large serving bowl.
  2. Combine all salad ingredients in a small cup and stir briskly to combine.
  3. Add dressing to salad and mix to combine.
  4. Serve immediately.

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Mediterranean Pasta Salad

Pasta salad is a summer staple at barbecues and cookouts. Part starchy side dish, part vegetable salad, it goes with just about any grilled meat. What makes this one particularly well-suited for serving at outdoor gatherings, though, is that it tastes best at room temperature and usually uses an oil and vinegar or lemon juice based dressing. In contrast, mayonnaise-based dressings don't hold up in the heat. Of course, pasta salads can be served year-round as a lunch entree or dinner side dish, and the ingredients customized to suit your mood.

The ingredients you choose depend on your personal taste, what is in-season and, to some extent, the region where you live. The one notable mayonnaise-based version of pasta salad is macaroni salad which is made predominately with elbow shaped pasta and just a few additions such as small diced onions or celery. But the more elaborate, vinaigrette-based pasta salads tend to use bigger shapes of pasta and include a larger quantity of assorted vegetables and cheeses. Some options for additives can be fresh herbs, nuts, cured meats, and beans.

This recipe is bursting with the flavors of Mediterranean cuisine with the inclusion of tomatoes, fresh basil, olives, and tangy feta cheese. The lemony vinaigrette dressing also includes good extra virgin olive oil, garlic, and oregano for a distinctly savory Mediterranean flavor.

Garlic prawn pasta

Be generous with the buttery garlic sauce that keeps the prawns juicy and adds a smashing flavour to the pasta.



Skill level


  • 200 g angel hair pasta or spaghetti
  • 45 g butter
  • 1 tbsp olive oil
  • 4 cloves garlic, sliced
  • 1 tsp dried chilli flakes
  • 1 tbsp shredded lemon zest
  • 12 green (raw) prawns (shrimp), peeled, cleaned and halved lengthways
  • 1 tbsp lemon juice
  • ¼ cup flat-leaf parsley leaves, roughly torn
  • sea salt and cracked black pepper

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and keep warm.

2. While the pasta is cooking, heat a frying pan over medium-high heat. Add the butter and oil and cook until the butter has melted. Add the garlic, chilli and zest and cook for 2 minutes. Add the prawns and cook, stirring, for 3 minutes or until the prawns are tender.

3. Add the pasta, juice, parsley, salt and pepper to the pan and toss to combine. Serve with a simple green salad.

Easy Recipes

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Shrimp Pasta Salad Recipe |

Prawn Recipes Pasta : Shrimp Pasta Salad Recipe | SimplyRecipes

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Ingredient notes

  • Chorizo &ndash use a good quality, fresh chorizo sausage from a deli where possible. Otherwise, you can find chorizo at most supermarkets.
  • Prawns/shrimp &ndash fresh or frozen green (raw) prawns are best here, to avoid over-cooking. Keep the tails on or take them off, depending on your presentation preference! The tails add a nice touch in the finished pasta, but can be fiddly to remove while eating.
  • Parmesan cheese &ndash use a fresh block of parmesan cheese and grate it over the top of the pasta when ready to serve. Pre-packaged grated parmesan won&rsquot taste the same and doesn&rsquot melt as nicely.
  • Chilli &ndash the chilli flakes in this recipe are optional. They can be left out entirely for a milder dish, or added to suit your taste.

HOW TO MAKE prawn cocktail salad:

Wash and slice the cos lettuce then arrange on a platter. Thinly slice the avocado and lay on top of the lettuce. Mix all the ingredients together for the Marie Rose sauce and chill in the fridge until ready to use.

Fry the prawns for 1 minute on each side in sizzling garlic butter. Arrange on top of the lettuce and avocado. Drizzle the Marie Rose sauce on top of the salad and serve with lime wedges.

This salad isn’t only for a crowd. To make a special dinner for two, just halve all of the ingredients. This is what my husband Mike and I had for our Christmas dinner last year.

If you are looking for more quick seafood recipes check out my posts for BBQ Fish Tacos and Hot Smoked Salmon Salad.