Prawn Pasta Salad with Honey Mustard Dressing
GLUTEN FREE II DAIRY FREE II SOY FREE II NUT FREE II FISH FREE II SESAME FREE II NIGHTSHADE FREE
This recipe is quick and easy to put together. The dressing has a lovely sweet, tangy flavour and adds a beautiful touch to the salad. Perfect for a light lunch or dinner. You can serve this salad hot or cold its totally your choice.
Pasta
I used brown rice pasta. I also love using buckwheat pasta too. I love wheat-free pasta because you don't feel bloated or sleepy after eating. Wheat is becoming more questionable to eat and digest for people.
After researching and reading about the effects of gluten and wheat on the body, I choose not to consume it ( unless it's organic.) If you haven't already read Wheat Belly By DR William Davis and follow DR Mark Hyman on social media to learn more about the effects of wheat on your body.
Other pasta you could use are, lentil, pea, buckwheat, edamame pasta all are gluten free. and can be found in most supermarkets.
Prawns
I used frozen prawns for this recipe, as Its so convenient to have them stored in the freezer for quick meals. Use fresh prawns if you prefer.
Olive oil
Always opt for cold pressed extra virgin olive oil for dressings ( not for cooking as it has a low smoking point). The cold-pressing method, ensures the olives are not heated to above 27°C. This preserves the flavour and antioxidant properties of the olives, and usually means the oil has a more aromatic flavour.
ACV
Please try to buy the organic apple cider vinegar with the mother. The mother consists of dozens of strains of good bacteria, which we often refer to as probiotics. These help keep your digestive system running smoothly to get the most out of the food you consume. Probiotics are also great for the immune system, the majority of which is located in your digestive tract.
feeds 2 - 35 mins prep & cooking time
Ingredients
Storage tips
If you are cooking the pasta ahead of time, over cook it a little. The only problem with gluten free pasta is that when you store it in the fridge and eat it the following day it goes hard. I usually keep my pasta separate if i’m using it for a salad and heat it up a little by adding it to boiling water for a few seconds.
The salad will keep in the fridge for 3 days, the dressing will keep in a jar for up to 3 weeks in the fridge.
Feeds 2 - 35 mins cooking & prep
by step
Recipe
200 g GF pasta ( of any kind cooked according to manufacturers instructions)
150 g broccoli florets
200 g prawns
1 clove garlic chopped
5 stalks asparagus
100 g frozen petit pois
1 red onion sliced
1/2 carrot sliced thinly ( I used a julienne peeler)
20 g red cabbage shredded
1/2 bag mixed leaf ( I used a packet one from the supermarket)
Honey Mustard dressing
100 ml extra virgin olive oil
45 ml apple cider vinegar
25 g whole grain mustard ( GF if required)
35 g local or raw honey
salt and pepper to taste
Method
Cook the pasta according to the instructions, add the broccoli in the last 2 minutes of cooking. ( we want crisp broccoli and it shouldn’t ever take more than a few minutes to cook) drain and refresh.
Stir fry the prawns in a wok on high heat with the garlic till they turn pink, then add the asparagus, red onion and peas and stir fry till soft which should take 3/4 minutes.
Put all the dressing ingredients in a jar with the lid on and shake shake shake! Also shake what your momma gave you too while your at it!! OR whizz it all up in a Nutri bullet and pour into a jar.
Once your prawns and vegetables are cooked ( and you have stopped shaking what your momma gave you!) add the pasta and broccoli mix together.
Add the mixed leaf, carrot and red cabbage right at the end and drizzle over the stunning dressing you so lovingly made. And enjoy the fruits of your labour.
Variations
Use any pasta you prefer, there are so many wheat free pastas available these days so its worth experimenting to see which is your favorite. Feel free to swap out the vegetables to any that you have in the fridge there aren’t any hard or fast rules with this recipe.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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