a spring lunch outside with a glass of pinot grigio is the way to enjoy this pasta salad
- 1 1/3 cups risoni pasta
- 1 bunch watercress , leaves picked
- ½ bunch parsley, chopped
- 1 large fennel bulb, finely sliced
- 1 kg king prawns, cooked
- 200g feta cheese
- 1 lemon, juice
- ¼ cup extra virgin olive oil
- salt & pepper
Cook the pasta to packet instructions and set aside to cool.
Peel the prawns leaving the tails. Make the dressing with the lemon juice , olive oil and S&P, whisk together.
To assemble the salad, place the pasta, watercress , parsley and fennel in a large bowl with the dressing and toss well. Place the salad on serving plates and finish with the prawns and crumble the feta cheese over the salad.