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Shrimp, Corn & California Avocado Pasta Salad
From the kitchen of Cookin' Canuck. www.cookincanuck.com
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8 Servings
Calories: 3298 kcal
Course:
Main Course
Cuisine:
American
Ingredients
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)
Instructions
The Salad:
- Cut half of the avocado into chunks and the other half into thin slices.
- In a large bowl, combine the avocado chunks, cooked pasta, shrimp, corn kernels and tomatoes.
Cup of Yum
The Dressing:
- In the bowl of a food processor, combine the basil leaves, olive oil, shallots, Greek yogurt, salt and pepper. Puree until almost smooth.
- Pour the dressing over the salad and toss gently to combine. Season with salt and pepper, to taste.
- Lay the avocado slices on top of the pasta salad. Serve.
Notes
Nutrition Information
Serving
1.5Cups
Calories
329.8kcal
(16%)
Carbohydrates
41.3g
(14%)
Protein
12.8g
(26%)
Fat
13.8g
(21%)
Saturated Fat
1.7g
(9%)
Cholesterol
43.1mg
(14%)
Sodium
201.4mg
(8%)
Potassium
237mg
(7%)
Fiber
7g
(28%)
Sugar
3.8g
(8%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 3298
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 329.8kcal | 16% |
| Carbohydrates | 41.3g | 14% |
| Protein | 12.8g | 26% |
| Fat | 13.8g | 21% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 43.1mg | 14% |
| Sodium | 201.4mg | 8% |
| Potassium | 237mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.