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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 cooked, peeled shrimp
  • 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
For the Dressing:
  • 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

Instructions

    Cup of Yum
  1. Cook pasta according to package instructions. Drain and rinse under cold water until pasta is cool.
  2. Combine all dressing ingredients in a jar with a tight lid and shake until completely combined.
  3. 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.
  4. Cover and refrigerate salad until ready to serve.
  5. Just before serving, stir in diced avocado. Garnish with fresh parsley, if desired.

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 Monounsaturated Fat 11.1g Cholesterol 165.8mg (55%) Sodium 327.2mg (14%) Potassium 534.3mg (15%) Fiber 8.9g (36%) Sugar 4.5g (9%) Vitamin A 595IU (12%) Vitamin C 143.6mg (160%)

Nutrition Facts

Serving: 4servings

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.