Pasta, egg and seafood salad

Pasta, egg and seafood salad
  • Serves: 4
  • Prep: 5mins
  • Cook: 15mins

Pasta, egg and seafood salad - a delicious meal any time of the day.


  • 225g/8oz Casarecce or other pasta shape
  • 4 large British Lion eggs
  • 350g/12oz mixed cooked seafood
  • 100g/4oz cooked tiger prawns
  • 45ml/3 tbsp chopped fresh coriander
  • salt and freshly ground black pepper
  • For the dressing:
  • 60ml/4tbsp olive oil
  • 15ml/1tbsp pesto sauce
  • juice of half a lemon


  1. Cook the pasta in boiling water for 10 mins or according to packet instructions. Place the eggs in a small pan of cold water. Bring slowly to the boil, then cook for 7 mins. Drain, rinse in cold water, tap the shell all over and remove. Roughly dice the eggs.
  2. Whisk all the dressing ingredients together in a large bowl, add the seafood, prawns and coriander. Season well.
  3. Drain the pasta in a colander and rinse with cold water until cold. Drain again then add to the bowl and toss lightly together. Serve with lettuce leaves.

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