Fruity Pasta & Prawn Salad Ingredients
- 175 g/6 oz pasta shells
- 225 g/8 oz frozen prawns, thawed and drained
- 1 large cantaloupe melon
- 2 tablespoons olive oil
- 1 tablespoon tarragon vinegar
- 2 tablespoons snipped fresh chives
- 200 g/7 oz Chinese leaves, shredded
Fruity Pasta & Prawn Salad Recipe
Cook the pasta in lightly salted boiling water until al dente. Drain well and allow to cool.
Peel the prawns, and discard the shells.
Halve the melon, and remove the seeds with a teaspoon. Scoop the flesh into balls with a melon baller, and mix with the prawns and pasta.
Whisk the oil, vinegar and chives together. Pour over the prawn mixture, and toss to coat. Cover and chill for at least 30 minutes.
Use the Chinese leaves to line a shallow bowl. Pile the prawn mixture onto the leaves, and serve.