Prawn and Avocado Salad

375g Pasta shells
750g Medium cooked prawns
250g Cherry tomatoes, halved
Half a cup roughly chopped fresh basil
1 Small red onion, thinly sliced
1 Medium avocado, thinly sliced

Dressing:

Half a cup of roasted garlic infused olive oil One third of a cup white wine vinegar
2 Teaspoons Dijon mustard
Salt and freshly ground black pepper

Method:

Cook the pasta, drain and rinse. Peel and devein prawns. Mix dressing ingredients together well. Combine pasta, prawns and remaining ingredients in a large bowl. Drizzle with dressing.

Recipe by Wollombi Produce and Trading Company