Ingredients (Serves 4)
- 200g wholegrain elbow pasta (gluten free)
- 1 red onion (finely diced)
- 1 yellow pepper (squared)
- 150g cherry tomatoes (halved)
- 100g pitted green olives (sliced)
- 2 avocados (chopped)
- 400g cooked king prawns
- 100g Greek Feta (cubed)
- 1 lemon, juice of
- 20ml Extra virgin olive oil
- 1tsp sweet paprika
- 1tbsp dried oregano
- 1 clove of garlic crushed
- Salt & pepper
Ingredients (Serves 4)
- 200g wholegrain elbow pasta (gluten free)
- 1 red onion (finely diced)
- 1 yellow pepper (squared)
- 150g cherry tomatoes (halved)
- 100g pitted green olives (sliced)
- 2 avocados (chopped)
- 400g cooked king prawns
- 100g Greek Feta (cubed)
- 1 lemon, juice of
- 20ml Extra virgin olive oil
- 1tsp sweet paprika
- 1tbsp dried oregano
- 1 clove of garlic crushed
- Salt & pepper
Directions
- Cook the pasta in seasoned boiling water until al dante (following package instructions)
- Meanwhile, mix the lemon juice, crushed garlic, spices, salt & pepper together in a bowl and whisk in the extra virgin olive oil.
- Drain the pasta thoroughly, add in the lemon and olive oil dressing, tossing until thoroughly mixed.
- Add the chopped pepper, red onion, tomatoes and olives and mix before allowing to cool.
- Finally, add in the prawns, sliced avocado and feta and mix well. Drizzle over a little more of the olive oil to serve.