You can't go past this delicious combination of prawn, avocado and tomato - it's a winner everytime.
300g San Remo wholemeal spiral pasta
80ml (1/3 cup) extra virgin olive oil
80ml (1/3 cup) fresh lemon juice
2 teaspoons Dijon mustard
500g medium cooked prawns, peeled
250g baby roma truss tomatoes, halved
150g baby spinach leaves
2 spring onions, ends trimmed, thinly sliced
1 avocado, halved, stone removed, peeled, coarsely chopped
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Meanwhile, whisk together the oil, lemon juice and mustard in a small jug. Season with salt and pepper.
Place the pasta, prawns, tomato, baby spinach, shallot and avocado in a large bowl. Gently toss to combine. Pour over the dressing and toss until just combined.
Divide among serving bowls. Serve.