Prawn primavera pasta salad

You can’t go wrong with this prawn primavera pasta salad. Filled with greens and fresh-tasting flavours, it is a must-try.





  • 250g Cucina Matese Farfalle Rigate
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
  • 1 bunch baby broccoli, cut into 3cm lengths
  • 100g snow peas, halved diagonally
  • 100g sugar snap peas
  • 1 cup (150g) frozen broad beans, thawed, peeled
  • 1/2 cup (125ml) buttermilk
  • 1/4 cup (75g) whole-egg mayonnaise
  • 1 tbs lemon juice
  • 2 tsp Dijon mustard
  • 1/2 cup finely chopped mint
  • 1/4 cup finely shredded basil
  • 1kg Coles Australian Cooked Large Black Tiger Prawns Thawed, peeled leaving tails intact, deveined



Cook pasta in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus, baby broccoli, snow peas, sugar snap peas and broad beans for last 2 mins of cooking. Refresh under cold water. Drain.


Combine the buttermilk, mayonnaise, lemon juice, mustard, mint and basil in a small bowl. Season.


Combine pasta mixture and prawns in a large bowl. Drizzle with buttermilk mixture. Toss to combine. Divide among serving bowls. Season with pepper.

Serve with lemon zest

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.