4.8 from 8 votes
Shrimp Avocado Pasta Salad
This easy shrimp avocado pasta salad is a healthy, delicious pasta salad recipe that's perfect as a main course, side dish, and for many social occasions. Made with fresh ingredients, shrimp, and a lemon vinaigrette.
Prep Time
20 mins
Total Time
20 mins
Servings:
4
servings
Calories:
4337 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For the Salad:
- 12 ounces Shrimp cooked, peeled
- 8 ounces rotini about 2.5 cups dry pasta, dry
- 1 pint grape tomato halved
- 2 tablespoons chives or sliced green onions, sliced fresh
- 1 yellow bell pepper seeded and diced
- ½ cup corn kernels fresh or frozen
- 1 avocado diced
For the Dressing:
- 2/3 cup olive oil
- 3 tablespoons lemon juice fresh
- 2 tablespoons red wine vinegar
- 1 tablespoon parsley or 1 teaspoon dried parsley flakes, finely chopped, fresh
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ¾ teaspoon salt
- black pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water until pasta is cool.
- Combine all dressing ingredients in a jar with a tight lid and shake until completely combined.
- 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.
- Cover and refrigerate salad until ready to serve.
- Just before serving, stir in diced avocado. Garnish with fresh parsley, if desired.
Cup of Yum
Notes
- I used frozen cooked and peeled shrimp, which I thawed in the refrigerator overnight before using. It's easy to do this prep the night before.
- I used rotini pasta, but any short pasta would work. Add some extra color by using tri-color rotini pasta.
- This pasta salad uses fresh parsley which works really well with the shrimp, but fresh basil or cilantro would work great too.
- Season the pasta salad in layers -- salt the pasta water, use seasonings like black pepper, onion powder, and garlic powder to season the dressing, etc. And taste as you go to ensure proper seasoning.
- Substitute lime juice for fresh lemon juice for a different flavor vinaigrette – lime goes great with shrimp!
- Got extra dressing? Keep it in a jar in the fridge and use it as a salad dressing! It’s a super easy citrus vinaigrette to use on house salads.
Nutrition Information
Serving
1/4 of the salad + 1 tablespoons of dressing
Calories
433.7kcal
(22%)
Carbohydrates
49.1g
(16%)
Protein
25.6g
(51%)
Fat
18g
(28%)
Saturated Fat
2.5g
(13%)
Polyunsaturated Fat
3.4g
(20%)
Monounsaturated Fat
11.1g
(56%)
Cholesterol
165.8mg
(55%)
Sodium
327.2mg
(14%)
Potassium
534.3mg
(11%)
Fiber
8.9g
(36%)
Sugar
4.5g
(9%)
Vitamin A
595IU
(12%)
Vitamin C
143.6mg
(160%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 4337
% Daily Value*
| Serving | 1/4 of the salad + 1 tablespoons of dressing | |
| Calories | 433.7kcal | 22% |
| Carbohydrates | 49.1g | 16% |
| Protein | 25.6g | 51% |
| Fat | 18g | 28% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 3.4g | 20% |
| Monounsaturated Fat | 11.1g | 56% |
| Cholesterol | 165.8mg | 55% |
| Sodium | 327.2mg | 14% |
| Potassium | 534.3mg | 11% |
| Fiber | 8.9g | 36% |
| Sugar | 4.5g | 9% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 143.6mg | 160% |
* Percent Daily Values are based on a 2,000 calorie diet.