Prawn & Orzo Salad with Roasted Vine Tomatoes

Prawn & Orzo Salad with Roasted Vine Tomatoes

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, February 28, 2021.
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Taste the flavours of the Mediterranean sea with this fresh and vibrant prawn dish.

Ingredients

Pasta Salad

  • 1 red onion, thinly sliced
  • 2 courgette, diced 1cm
  • 2/3 pack orzo pasta
  • 1 drizzle of oil
  • 250g frozen corn
  • 1 tsp salt
  • 1 drizzle of olive oil
  • 1 Tbsp red wine vinegar

To Serve

  • 1 pack grated Parmesan
  • 4 Tbsp basil pesto

Prawns

  • 600g prawns, defrosted
  • 1 pack lemon pepper spices
  • 1 drizzle of oil

Tomatoes

  • 1 pack vine tomatoes

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Bring a large pot of salted water to the boil.
  2. Pat prawns dry and toss with lemon pepper spices. Prep onion and courgette and set aside.
  3. Cook pasta in pot of boiling water for about 12 minutes or until tender. Drain and refresh under cold water. Drain well. Place tomatoes on a lined oven tray and season with salt and pepper. Roast for about 10 minutes, until just tender and starting to burst.
  4. Heat oil in a large fry-pan on high heat. Cook onion for about 2 minutes, until starting to soften. Add courgette and corn and cook for about 4 minutes, until tender. Season to taste with salt and pepper. Set aside in a large bowl. Reserve pan for prawns.
  5. Heat oil in reserved pan on high heat. Cook prawns for 2 minutes each side, until cooked through.
  6. Add cooked pasta, salt, olive oil and vinegar to bowl with veggies and toss to combine. Season to taste with pepper.
  7. Pasta salad topped with prawns, tomatoes, pesto and Parmesan.

Nutritional Information

Energy 2836 kj
678 kcal
Protein 49.1g
Carbohydrate 74.5g
Fat 21.5g