Classic Cocktail Recipes

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Table of Contents

Prawn cocktail pasta salad

Image credit: Guy Bailey –


  • 300g dried penne pasta
  • 1kg cooked prawns, peeled, deveined, tails intact
  • 1 Lebanese cucumber, halved, thinly sliced
  • 1 avocado, thinly sliced
  • 60g baby leaf salad mix
  • 1 bunch fresh chives, finely chopped
  • 1/4 cup small fresh mint leaves
  • 2 tablespoons coarsely chopped fresh dill, plus extra sprigs, to serve
  • Lemon wedges, to serve (optional)


  • 170g (2/3 cup) whole-egg mayonnaise
  • 1 1/2 tablespoons tomato sauce
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons Worcestershire sauce


  • Step 1
    Cook the pasta in a large saucepan of boiling salted water, following packet directions or until al dente. Refresh under cold water and drain.
  • Step 2
    Meanwhile, for the dressing, whisk together the mayonnaise, tomato sauce, juice and Worcestershire sauce in a large bowl.
  • Step 3
    Arrange the pasta, prawns, cucumber, avocado, salad mix, chives, mint and dill on a platter. Season. Drizzle with the dressing and scatter with extra dill. Serve with lemon wedges, if you like.

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