This filling, flavoursome salad is perfect for a casual lunch or dinner.

Recipe and Styling Natalie Homan | Photograph Brendan Homan

Pasta salad
with cavatelli, nduja, prawn, charred broccolini & dill
serves 4

300g cavatelli, or other short pasta
75g nduja (a spicy salumi, available from most Italian delicatessens)
12 medium cooked king prawns, peeled & deveined
1 bunch broccolini, trimmed
zest and juice from 1 lemon
½ bunch dill, leaves picked

Cook pasta according to packet instructions. Meanwhile, heat a medium frypan over medium heat and add the nduja, saute for 2 minutes, breaking up with a wooden spoon or spatula. Add the cooked pasta and toss to coat the pasta with the nduja. Transfer to a baking tray and place in the refrigerator to cool. 

Heat a chargrill pan over medium heat and grill the broccolini (without oil) until lightly charred. Allow to cool and roughly chop. Slice the prawns into bite sized pieces. 

Place the pasta, broccolini, prawns, lemon zest and juice into a large mixing bowl and toss to combine. Transfer to a serving plate and scatter with the dill.

 

This recipe first appeared in the Dec 2019/Jan 2020 issue of SALIFE magazine.