Shrimp and Avocado Pasta Salad
This fresh pasta salad is a perfect side dish or light entree for the summer!
Course Lunch or Dinner
Cuisine American
Keyword pasta, pasta salad, shrimp salad
Prep Time 20 minutes
Total Time 20 minutes
Servings main course servings
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Calories 433.7 kcal
Author Blair
Ingredients
For the Salad:
list of 7 items
12 ounces cooked, peeled shrimp (I used frozen cooked and peeled shrimp, which I thawed in the refrigerator overnight before using)
8 ounces dry rotini pasta (about 2.5 cups dry pasta)
1 pint grape tomatoes, halved
2 tablespoons sliced fresh chives or sliced green onions
1 yellow bell pepper, seeded and diced
½ cup fresh or frozen corn kernels
1 avocado, diced
list end
For the Dressing:
list of 8 items
2/3 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon Dijon mustard
1 teaspoon honey
¾ teaspoon salt
Pepper to taste
list end
Instructions
list of 6 items
1. Cook pasta according to package instructions. Drain and rinse under cold water until pasta is cool.
2. While the pasta cooks, prepare the dressing:
3. Combine all dressing ingredients in a jar with a tight lid and shake until completely combined.
4. In a large bowl, combine shrimp, cooked pasta, tomatoes, chives, bell pepper, and corn. Drizzle with dressing, to taste, and toss to coat (I used about
1/3 cup of dressing, but you can use more if you prefer). Reserve remaining dressing in the refrigerator for up to 1 week.
5. Cover and refrigerate salad until ready to serve.
6. Just before serving, stir in diced avocado. Garnish with fresh parsley, if desired.
list end
Recipe Notes
Cooking Just for Two? Cut all of the ingredients in half. The rest of the instructions remain the same.
Nutrition Facts
Shrimp and Avocado Pasta Salad
Amount Per Serving (1 /4 of the salad + 1 tablespoons of dressing)
Calories 433.7 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2.5g16%
Polyunsaturated Fat 3.4g
Monounsaturated Fat 11.1g
Cholesterol 165.8mg55%
Sodium 327.2mg14%
Potassium 534.3mg15%
Carbohydrates 49.1g16%
Fiber 8.9g37%
Sugar 4.5g5%
Protein 25.6g51%
Vitamin A 595IU12%
Vitamin C 143.6mg174%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This fresh pasta salad is a perfect side dish or light entree for the summer!
Course Lunch or Dinner
Cuisine American
Keyword pasta, pasta salad, shrimp salad
Prep Time 20 minutes
Total Time 20 minutes
Servings main course servings
undefined
Calories 433.7 kcal
Author Blair
Ingredients
For the Salad:
list of 7 items
12 ounces cooked, peeled shrimp (I used frozen cooked and peeled shrimp, which I thawed in the refrigerator overnight before using)
8 ounces dry rotini pasta (about 2.5 cups dry pasta)
1 pint grape tomatoes, halved
2 tablespoons sliced fresh chives or sliced green onions
1 yellow bell pepper, seeded and diced
½ cup fresh or frozen corn kernels
1 avocado, diced
list end
For the Dressing:
list of 8 items
2/3 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon Dijon mustard
1 teaspoon honey
¾ teaspoon salt
Pepper to taste
list end
Instructions
list of 6 items
1. Cook pasta according to package instructions. Drain and rinse under cold water until pasta is cool.
2. While the pasta cooks, prepare the dressing:
3. Combine all dressing ingredients in a jar with a tight lid and shake until completely combined.
4. In a large bowl, combine shrimp, cooked pasta, tomatoes, chives, bell pepper, and corn. Drizzle with dressing, to taste, and toss to coat (I used about
1/3 cup of dressing, but you can use more if you prefer). Reserve remaining dressing in the refrigerator for up to 1 week.
5. Cover and refrigerate salad until ready to serve.
6. Just before serving, stir in diced avocado. Garnish with fresh parsley, if desired.
list end
Recipe Notes
Cooking Just for Two? Cut all of the ingredients in half. The rest of the instructions remain the same.
Nutrition Facts
Shrimp and Avocado Pasta Salad
Amount Per Serving (1 /4 of the salad + 1 tablespoons of dressing)
Calories 433.7 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2.5g16%
Polyunsaturated Fat 3.4g
Monounsaturated Fat 11.1g
Cholesterol 165.8mg55%
Sodium 327.2mg14%
Potassium 534.3mg15%
Carbohydrates 49.1g16%
Fiber 8.9g37%
Sugar 4.5g5%
Protein 25.6g51%
Vitamin A 595IU12%
Vitamin C 143.6mg174%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
