Shrimp, Corn & California Avocado Pasta Salad

The Salad:

• 1 large California avocado
• 1 13 oz box small shell whole wheat pasta, cooked and rinsed with cold water
• ½ lb. grilled large shrimp without shells or tails
• 2 grilled corn cobs kernels cut off & cobs discarded
• 1 cup Grape or Cherry Tomatoes cut in half

The Dressing:

• 1 cup packed fresh basil leaves
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons minced shallots
• 2 tablespoons nonfat plain Greek yogurt
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• extra salt and pepper to taste (optional)