Sous Vide Prawn Pasta Salad


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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This simple salad is great to eat immediately or save as lunch the next day Cooking these prawns sous vide ensures they are tender, with plenty of nutrition as accompaniment.
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Ingredients for 2

  • 1 cup (237 mL) pasta of your choice, cooked, drained and washed in cold water to cool

  • 12 small prawns, shelled and deveined

  • 1 cup (237 mL) spinach

  • 1 green onion, ends trimmed, thinly sliced

  • 10 cherry tomatoes

  • Salt and pepper

  • 2 tbs (30 mL) lemon juice

  • 2 tbs (30 mL) extra virgin olive oil

  • 1 tsp (5 mL) Dijon mustard


  • Step 1

    Seal prawns in bags and cook at 149F (65C) for 20 minutes, then plunge in an ice bath.

    • Finishing Steps

    • Step 0

      Mix dressing ingredients in a small bowl.

    • Step 1

      Mix all other ingredients (including prawns) in large bowl, toss in dressing and season with salt and pepper.

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149 F / 65 C Recipe Temp
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