Ultimate Tropical Pasta Salad!

Ultimate Tropical Pasta Salad!

Fresh, fruity, creamy and perfect for summer

Prep Time

15 minutes

Cook Time

10 minutes

Serves

4–6

Ingredients

• Salad:
• 1 avocado, diced
• 1 large mango, diced
• 250 g cherry tomatoes, halved
• 400 g cooked prawns, chopped in half
• 250 g pasta of your choice (spirals, bowtie, or orzo)
• One third cup coriander, finely chopped
• 120 g rocket, roughly chopped
• 180 g tinned corn, drained


• Dressing:
• One third cup white wine vinegar
• One half to 1 teaspoon cooking salt
• One half teaspoon ground black pepper
• One half cup extra virgin olive oil
• One half teaspoon dried oregano

Method

1. Prepare the dressing: Whisk vinegar, olive oil, salt, pepper, and oregano.
2. Cook the pasta: Boil, drain and let cool slightly so it’s still warm.
3. Assemble the salad: Combine pasta, prawns, mango, avocado, tomatoes, coriander and rocket.
4. Add the dressing: Toss gently (add in 2 parts for easier mixing).
5. Serve: Mix lightly and serve immediately.

Watch It Being Made

Instagram Reel YouTube Short

Tips

Add the avocado last to prevent bruising. For extra creaminess, mix in 2 tablespoons mayo. Use ripe but firm mango so it doesn’t mush. Add chilli flakes for a spicy tropical twist.

Storage

Best eaten fresh due to avocado. If storing, add avocado just before serving. Keeps 1 day in the fridge (toss again before eating).