- Prep Time: 5 minutes
- Cook Time: 6 minutes
Orecchiette salad with prawns, basil, feta and tomato caper dressing
This prawn dish can be made to order in under 15 minutes. A great menu addition for venues wanting to add exciting pasta dishes to the line up. Pasta dishes can provide restaurants a great GP and our orecchiette salad with prawns, basil, feta and tomato caper dressing will deliver nicely to your net profits while providing patrons with a first class eating experience.
Image and recipe courtesy Olive magazine
Ingredients
Instructions
For the orecchiette salad with prawns, basil, feta and tomato caper dressing
Cook the pasta following pack instructions. Drain, rinse under cold running water until cool, then drain again. Bring a large pan of salted water to a steady boil, drop in the prawns, and simmer until they change colour (about 3-4 minutes) . Peel and remove tails. Put all the dressing ingredients into a small food processor and whizz until smooth. Tip out into a large bowl, and add the drained pasta, the prawns and lots of seasoning. Toss until everything is really well combined. Toss through the feta, basil and rocket, and serve.
For our orecchiette salad with prawns we use Pacific West’s Raw Prawn Cutlets. These wild Patagonian Red Prawns are naturally caught from the icy cold, clean waters just off Argentina, giving them a delicate texture and a sweet taste of the sea. They are used by some of the leading restaurants around the world. Delivered frozen to your restaurant means zero wastage.
