Prawn Pasta Salad with Ouzo and Feta Dressing
Looking for a pasta salad that’s anything but boring? This Prawn Pasta Salad with Ouzo and Feta Dressing is a total flavor party! It’s light, zippy, and seriously delicious—perfect for sunny lunches, backyard hangouts, or just leveling up your meal prep game.
Ingredients
- 800 grams medium-large prawns, peeled (see note)
- ½ tsp salt
- ½ tsp paprika
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 60 ml olive oil
- 125 ml ouzo12
- 150 grams corn, frozen
- 500 grams pasta, fussili
- 1 spring onion, finely chopped
- 1 cup parsley, finely chopped
- 400 grams cherry tomatoes, divided
- 100 grams feta cheese, crumbled
For the dressing
- 2 Tbsp of ouzo
- 2 Tbsp water
- 100 grams feta cheese
- 120 grams mayonnaise
- 120 grams yoghurt
- 35 grams olive oil
- 4 sprigs of mint, leaves only
- 10 sprigs of parsley, chopped
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 3 Tbsp lemon juice
Instructions
- Season the prawns with the spices. Sauté them in olive oil until golden on both sides (about 1 minute). Pour over the ouzo. Using a long lighter, very carefully light the ouzo. Wait for the fire to go out and remove them to a bowl.
- Boil the pasta in plenty of water until al dente. Drain pasta and rinse with cold water. Transfer to a large bowl. Add the cooked prawns.
Make the dressing
- In a small bowl or glass mix the ouzo with water. Add into a blender with all the remaining ingredients. Blend until it becomes like a light mayonnaise (if too thick add a little water).
- Mix the dressing with the pasta and prawns. Mix very well. Add all the remaining salad ingredients. Mix again. Taste the salad and add salt if needed. Sprinkle with additional feta cheese. The salad can stand for up to 1 hour before serving. In fact, it's even tastier.
Notes
You can leave some prawns whole for presentation purposes. The salad is fantastic as a cold lunch the next day as long as you keep it covered in the fridge.