PRAWN COCKTAIL PASTA SALAD

Serves 6 // Prep 15 mins // Cook 10 mins

INGREDIENTS 300g dried penne pasta

1kg cooked prawns, peeled, deveined, tails intact

1 Lebanese cucumber, halved, thinly sliced 1 avocado, thinly sliced

60g baby leaf salad mix

1 bunch fresh chives, finely chopped

1/4 cup small fresh mint leaves

2 tablespoons coarsely chopped fresh dill, plus extra sprigs, to serve

Lemon wedges, to serve (optional) DRESSING

170g (2/3 cup) whole-egg mayonnaise 1 1/2 tablespoons tomato sauce 1 tablespoon fresh lemon juice 3 teaspoons Worcestershire sauce

METHOD Step 1 Cook the pasta in a large saucepan of boiling salted water, following packet directions or until al dente. Refresh under cold water and drain.

Step 2 Meanwhile, for the dressing, whisk together the mayonnaise, tomato sauce, juice and Worcestershire sauce in a large bowl.

Step 3 Arrange the pasta, prawns, cucumber, avocado, salad mix, chives, mint and dill on a platter. Season. Drizzle with the dressing and scatter with extra dill. Serve with lemon wedges, if you like.