Pasta tossed with prawns and potatoes and made attractively colourful with olives, capsicum and apples, the oceanic pasta salad is just too good to be true.
2 cups pasta
2 cups prawns
1 green capsicum, sliced long
1 red capsicum, sliced long
½ cup celery, cut to square cubes
2 tomatoes, blanched, peeled and chopped fine
2 onions, cut to squareshaped pieces.
2 potatoes, cooked and cut to small pieces
½ cup black olives
½ cup apples cut to cubes
For the dressing
2 cups mayonnaise
1 tbsp sugar
1 tbsp lemon juice
1 tsp red chilli powder
3 boiled eggs, sliced lengthwise
Cook the pasta, drain and keep aside.
Cook the prawns with salt, lemon juice and ½ tsp chilli powder.
Arrange lettuce leaves in a glass bowl.
In another bowl, combine the pasta, prawns, capsicum, celery, tomatoes, onions, potatoes, black olives and apples.
Combine the mayonnaise, sugar, lemon juice and chilli powder for the dressing.
Mix in the dressing with the pasta and transfer to the lettuce bowl. Place the salad over the lettuce leaves.
Garnish with egg slices, tomatoes and green leaves.