Roasted Red Pepper Pasta Salad with Prawns, Asparagus and Feta
Inspired by techniques from America's Test Kitchen.
Rotini, tender prawns, asparagus and cherry tomatoes in a creamy roasted red pepper, feta and almond dressing with a little chilli.
Always check the labels of the products you use.
Method
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Equipment
- large pot (at least 5 litres)
- colander
- food processor or blender
- large mixing bowl
- rubber spatula
- slotted spoon
- bowl of iced water
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 471 kcal |
| Protein | 29.7 g |
| Carbohydrate | 49.7 g |
| of which sugars | 5 g |
| of which free sugars | 0.2 g |
| Fat | 17.5 g |
| of which saturates | 4.5 g |
| Fibre | 4.7 g |
| Salt | 2.14 g |
Protein per 100 kcal
6.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pasta water
- 40 g fine salt for 4 litres of pasta water (1%) about 6¾ tsp; most of it goes down the drain
Pasta
- 340 g rotini
- 400 g asparagus, trimmed and cut into 3 cm lengths
- 500 g raw peeled king prawns
Dressing
- 100 g jarred roasted red peppers, drained
- 80 g mayonnaise
- 60 g feta, crumbled
- 30 g almonds, toasted
- 2 tsp finely grated lemon zest
- 2 tbsp lemon juice
- 1 garlic cloves, peeled
- ¼ tsp dried chilli flakes
- ¼ tsp ground black pepper
Salad
- 250 g cherry tomatoes, halved
- 40 g feta, crumbled, to finish
- 1
Blanch asparagus and prawns. Bring the salted water to the boil. Cook the asparagus 2 min and lift into iced water; then add the prawns off the boil for 3 min until pink and opaque (63 °C) and lift them out too. Drain both well.
- 2
Cook the pasta. Cook the pasta in the same water, drain, rinse cold and shake dry.
- 3
Blend the dressing. Blend the peppers, mayonnaise, feta, almonds, lemon zest and juice, garlic, chilli and pepper until smooth and pink.
- 4
Assemble. Toss the pasta, asparagus, prawns and tomatoes with the dressing and crumble over the remaining feta.
Storage
Keeps covered in the fridge for up to 1 day; loosen with a splash of water or oil and check the seasoning before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
