Prawn Pasta Salad with Lemon and Dill
Fresh and light, this Prawn Pasta Salad with a creamy lemon and dill dressing is inspired by Swedish Skagen. Perfect for summer!
Servings: 4 servings
Calories: 373kcal
Equipment
- 1 Pasta Pot
- 1 Large Mixing Bowl
Ingredients
- 250 grams cooked and peeled prawns or shrimp
- 2 tbsp mayonnaise
- 2 tbsp greek yoghurt or sour cream
- 1 lemon juiced
- small bunch fresh dill chopped
- 1 head romaine lettuce thinly sliced
- 250 grams elbow macaroni or another small pasta shape
- pinch salt
- pinch white pepper
Instructions
- Bring a large pot of salted water to boil and cook the pasta according to packet instructions until just al dente. Drain and rinse under cold water until cooled.
- While the pasta is cooking, make the dressing by mixing together the mayonnaise, greek yoghurt, chopped dill the juice of one lemon and a pinch of salt and white pepper.
- Thinly slice the lettuce and wash well under cold water. Dice the red onion.
- Season the prawns lightly with salt and pepper, then toss together with the lettuce, onion and pasta.
- Serve with optional lemon wedges.
Notes
Serves 4 as a light lunch or side dish. Serves 2 as a main meal.
Nutrition
Calories: 373kcal | Carbohydrates: 55g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 139mg | Potassium: 730mg | Fiber: 6g | Sugar: 5g | Vitamin A: 13646IU | Vitamin C: 21mg | Calcium: 121mg | Iron: 3mg