Sunday, July 23, 2006

Summer Cooking

I thought you all might enjoy this recipe I made up awhile ago. I didn't have any plan for dinner and just threw this all together, and it was soooooo yummy!

Prawn & Mango Pasta Salad
serves 4

2 1/2 cups of uncooked rotini pasta
1 lb uncooked prawns, shells and tails removed
1/2 tsp chili powder
salt and pepper to taste
1 large mango, cubed
1 green onion, sliced
1/2 red pepper, chopped
2 tbsp chopped mint

1 lime
1/4 cup plain yogurt
3 tbsp mayo
sugar to taste

In a pot of boiling water, cook pasta according to package directions. Drain, run under cold water, and set aside. Meanwhile, saute prawns in a frypan in a bit of olive oil. Sprinkle with salt, pepper, and chili powder. When they are pink and cooked through, transfer to a plate. In a large bowl lightly mix drained pasta, mango, green onion, red pepper, prawns, and mint together. Set aside. In a small bowl mix yogurt and mayo together. Zest the lime into the mixture, then cut it in half and squeeze all the juice in. Mix. Taste and add sugar or more lime if you wish (I usually add about a teaspoon of sugar). Add to pasta mixture. I don't like lots of dressing, so I don't use quite all of this, but if you do like a lot, then add it all.

Refridgerate for about 30 minutes to 1 hour, and then enjoy. It's really good the next day as well-and fantastic with a good foccacia bread.

*variation-use 1 whole boneless skinless chicken breast instead of prawns, marinating it in Clubhouse Southwest marinade and either BBQing it or baking it in the oven. Omit mint as well.

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