In a pot with boiling water, add penne, salt and cook according to package instructions. Strain and let aside to cool.

Add mustard, honey, soy sauce, olive oil, zest and juice from limes, salt and pepper in a large bowl and stir using a wire. Add penne to the dressing and stir.

Cut pepper and sundried tomatoes into thin slices. Finely chop the green part from the spring onions and coriander and add in the bowl along with the grated carrot. Stir well.

Sauté prawns in a pan and add to the salad.

Drizzle olive oil, add pepper and serve.