Prawn Cocktail Pasta Salad


Serves 1

  • 60g dried pasta such as farfalle, fusilli or conchiglie
  • 100g cooked king prawns
  • ¼ cucumber, sliced into half moons
  • ½ baby gem lettuce, leaves shredded
  • 40g avocado, peeled, pitted and roughly chopped
  • ½ small bunch chives, chopped

For the dressing:

  • 20g light mayonnaise
  • 30g quark
  • 15g tomato ketchup
  • 1 squeeze lemon, juice
  • 1 pinch smoked paprika
  • salt and pepper


Cook the pasta according to the packet instructions then drain and leave to cool.

Blend the dressing ingredients together and season to taste. Toss the prawns, cucumber, lettuce and avocado together with the dressing then mix through the pasta and sprinkle over the chives to serve.

  • Good for batch cooking
  • Family friendly
  • Good on the go


  • This will keep well in the fridge for 2-3 days. Add the dressing and avocado when you're ready to eat.

  • You can use the same amount of yoghurt in place of the quark if preferred.

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