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Ingredients

300g dried farfalle pasta
80ml (1/3 cup) extra virgin olive oil
80ml (1/3 cup) fresh lemon juice
2 teaspoons Dijon mustard
500g medium cooked prawns, peeled
1 x 250g pkt baby roma truss tomatoes, halved
150g baby spinach leaves
2 shallots, ends trimmed, thinly sliced
1 avocado, halved, stone removed, peeled, coarsely chopped

Method

Step 1 Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Step 2 Meanwhile, whisk together the oil, lemon juice and mustard in a small jug. Season with salt and pepper.
Step 3 Place the pasta, prawns, tomato, baby spinach, shallot and avocado in a large bowl. Gently toss to combine. Pour over the dressing and toss until just combined.
Step 4 Divide among serving bowls. Serve.

Prawn, avocado and baby roma truss tomato pasta salad

How to make Prawn, avocado and baby roma truss tomato pasta salad

Ingredients

Method