Lunch · British

Prawn cocktail pasta salad

Name: Prawn cocktail pasta salad
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 300g Macaroni; 450g Raw king prawns; 6 tbsp Mayonnaise; 2 tbsp Tomato ketchup; 1 tsp Worcestershire sauce; 1 Lemon; 1 Cucumber; ½ tsp Smoked paprika; 2 Little gem lettuces, add on the day; 2 Avocados, add on the day

The seventies starter, bulked out with pasta. Marie rose, cold prawns and crisp lettuce.

Start to finish: 25 min
Hands-on: 17 min
In the fridge: 2 days
Freezes: Not well

PescatarianContains gluten, eggs, mustard, fish, shellfish

Ingredients

4 portions

300gMacaroni
450gRaw king prawns
6 tbspMayonnaise
2 tbspTomato ketchup
1 tspWorcestershire sauce
1Lemon
1Cucumber
½ tspSmoked paprika
2Little gem lettuces, add on the day
2Avocados, add on the day

Plus salt, pepper and water.

Method

1
Cook the macaroni in a big pan of boiling salted water for 9 minutes, or as the packet says. Drain, rinse under the cold tap until completely cool and shake off as much water as you can.
20 min, mostly hands-off
2
Meanwhile, bring a small pan of salted water to the boil, drop in the prawns and simmer for 2 to 3 minutes, until pink all the way through. Drain, cool under the cold tap and pat dry.
3
Whisk the mayonnaise, ketchup and Worcestershire sauce with the juice of half the lemon and a pinch of salt. Dice the cucumber.
4
Toss the macaroni, prawns and cucumber through the sauce and season. Pack into tubs and dust with the paprika. Keep the lettuce, avocados and the other lemon half whole for the day.

On the day

Eat cold. Shred half a little gem into the tub, add half a sliced avocado and a squeeze of lemon just before eating.

Cook’s tip

Rinse the pasta until it is properly cold before it meets the sauce. Warm pasta makes mayonnaise turn oily and thin.