Pasta, egg and seafood salad
- Serves: 4
- Prep: 5 mins
- Cook: 15 mins
Pasta, egg and seafood salad - a delicious meal any time of the day.
Ingredients
225g/8oz Casarecce or other pasta shape
4 large British Lion eggs
350g/12oz mixed cooked seafood
100g/4oz cooked tiger prawns
45ml/3 tbsp chopped fresh coriander
salt and freshly ground black pepper
For the dressing:
60ml/4tbsp olive oil
15ml/1tbsp pesto sauce
juice of half a lemon
Method
- Cook the pasta in boiling water for 10 mins or according to packet instructions. Place the eggs in a small pan of cold water. Bring slowly to the boil, then cook for 7 mins. Drain, rinse in cold water, tap the shell all over and remove. Roughly dice the eggs.
- Whisk all the dressing ingredients together in a large bowl, add the seafood, prawns and coriander. Season well.
- Drain the pasta in a colander and rinse with cold water until cold. Drain again then add to the bowl and toss lightly together. Serve with lettuce leaves.