Pasta Salad with Prawns, Roasted Capsicum and Black Olives 

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A fresh and delicious pasta, great for alfresco summer eating.

Ingredients:

250 g fusilli (corkscrew pasta)

1/2 Tbsp olive oil

500 g cooked medium prawns, peeled and deveined

2 roasted red capsicums, cut in strips

2 roasted yellow capsicums, cut in strips

2 cloves garlic, crushed

1/4 cup cup black olives in brine, pitted and sliced

1/2 cup each freshly chopped flat parsley and basil

1/2 tsp hot paprika or chilli powder

2 lemons, juiced

1 lemon, grated zest

Directions:

Cook the pasta in a large pan of rapidly boiling salted water until 'al dente'.

Drain the pasta and toss with the olive oil. Set aside.

When cool, combine the pasta with the remaining ingredients. Toss together and taste for seasoning. Serve at room temperature.

Author:

Pepe Sweet Capsicums

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