Prawn, Pistachio and Pomegranate Christmas Salad

Ingredients

• 250g Pulse Pasta Penne
• 2 cups firmly packed sliced kale
• 1kg large cooked Australian prawns, deshelled
• 2 avocados, peeled and sliced thinly
• ½ cup pistachio nuts
• ½ cup pomegranate kernels
• 1 cup coriander leaves
• ½ cup mint leaves
• 2 oranges, skin removed and cut into segments
• 2 tbsp orange juice
• 4 tbsp white balsamic vinegar
• 1/3 cup extra virgin olive oil
• Salt
• pepper
• 3 tbsp pomegranate molasses