Prawn Avocado And Baby Roma Truss Tomato Pasta Salad Recipe

Recipe By Slurrp

This Prawn Avocado and Baby Roma Truss Tomato Pasta Salad is a refreshing and light dish perfect for summer. The combination of juicy prawns, creamy avocado, and sweet baby Roma truss tomatoes creates a burst of flavors. The pasta adds a satisfying texture, while the tangy lemon dressing ties everything together. Serve this salad as a main course or as a side dish at your next barbecue or picnic.

4.2
23 Rating -
Rate
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Prawn Avocado And Baby Roma Truss Tomato Pasta Salad
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Ingredients for Prawn Avocado And Baby Roma Truss Tomato Pasta Salad Recipe

  • 62.50 gram Pasta
  • 50 gram Prawns, Peeled And Deveined
  • 1/4 Ripe Avocado, Diced
  • 50 gram Baby Roma Truss Tomatoes, Halved
  • 1/4 Juice Lemon
  • 3/4 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish

Directions: Prawn Avocado And Baby Roma Truss Tomato Pasta Salad Recipe

Cooking Directions

  • STEP 1.Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
  • STEP 2.In a large bowl, combine the cooked pasta, prawns, avocado, and baby Roma truss tomatoes.
  • STEP 3.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the pasta salad and toss gently to coat all the ingredients.
  • STEP 5.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
  • STEP 6.Serve chilled and garnish with fresh herbs, if desired.

Cooking Tips

  • Make sure to rinse the cooked pasta with cold water to stop the cooking process and cool it down quickly.
  • For extra flavor, you can marinate the prawns in garlic, lemon juice, and olive oil before adding them to the salad.
  • Feel free to add other vegetables like cucumber or bell peppers for additional crunch and freshness.

Storage and Serving

  • This pasta salad is best served chilled.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, give the salad a quick toss to redistribute the dressing.
Nutrition
value
459
calories per serving
24 g Fat29 g Protein60 g Carbs5 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    29g
  • Carbs
    60g
  • Fiber
    5g

MacroNutrients

  • Carbs
    60g
  • Protein
    29g
  • Fiber
    5g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    136mg
  • Iron
    4mg
  • Vitamin A
    1600mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    270mg
  • Vitamin B9
    2419mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    40mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    116mg
  • Manganese
    < 1mg
  • Phosphorus
    368mg
  • Selenium
    19mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp