Salad Recipes - Rosy Melon and Pasta Salad

Ingredients

• 100 g/4 oz/1 cup red conchiglie (al pomodoro)

• 2 pink-fleshed cantaloupe melons, halved and seeded

• 225 g/8 oz/2 cups peeled prawns (shrimp)

• 1 small red (bell) pepper, diced

• 300 ml/1 1/4 cups mayonnaise

• 15 ml/1 tbsp tomato ketchup (catsup)

• 5 ml/1 tsp curry powder

• Paprika

• Lettuce leaves

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Method:

1. Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again.

2. Scoop out the melon flesh with a baller or cut it into cubes. Place in a bowl with the pasta, prawns and red pepper.

3. Blend the mayonnaise with the tomato ketchup and curry powder. Add to the melon mixture and toss lightly.

4. Pile back in the melon skins and sprinkle with paprika before serving on a bed of lettuce.