Bring a saucepan half-filled with water to the boil. Add the prawns and boil until they turn pink. Drain and cool.Mix the mayonnaise, lemon zest and chopped basil together.Cook the risoni in a saucepan of boiling water. Once it is tender, drain well.Mix olive oil, vinegar, mustard and onion together. Pour over the pasta. Stir to coat. Add the tomatoes, avocado pear and yellow pepper and toss gently. Add fresh basil leaves.Divide the prawns between four pint glasses. Serve with the mayonnaise dipping sauce and risoni salad on the side.Image and text: Ideas magazine.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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