Prawn & Agnolotti Salad with Minted Yogurt
Refreshing mint is the key to this prawn and pasta salad sensation.
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Preparation Time
10 minutes
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Cooking Time
10 minutes
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Serves
Makes 1 large salad to share
1 cup Greek-style yogurt
1/2 cup firmly packed fresh mint leaves
2 teaspoons white wine vinegar
1/2 teaspoon caster sugar
375g pack Latina™ Fresh Ricotta & Spinach Agnolotti
250g peeled uncooked prawns, with tails on
1 small yellow capsicum, cut into thin strips
50g baby spinach leaves, roughly torn
Freshly cracked black pepper, for serving
For the dressing, place yogurt, mint, vinegar and sugar in a food processor and blitz for 1-2 minutes or until smooth.
2. Add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly.
3. Preheat lightly oiled barbecue hotplate or a frying pan and cook prawns for 2-3 minutes or until cooked to your liking.
4. Combine prawns, agnolotti, capsicum and spinach in a large serving bowl. Just before serving, drizzle with minted yogurt dressing and toss gently to combine. Sprinkle with pepper.
Enjoy this salad served warm or cold.
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