Shrimp, Corn & California Avocado Pasta Salad
This vibrant California avocado pasta salad is a delightful medley of flavors and textures. With succulent grilled shrimp, sweet corn kernels, and juicy cherry tomatoes, each bite bursts with freshness. The creamy basil dressing adds a herbal note that ties everything together. Topped with perfectly ripe avocado slices, this salad is not only visually appealing but also a satisfying dish that is both nutritious and delicious.
— Constant Cookbook
Ingredients
- 1 large California avocado
- 1 (13 oz) box small shell whole wheat pasta, cooked and rinsed with cold water
- 1/2 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
- 1 cup (packed) fresh basil leaves
- 5 tbsp extra-virgin olive oil
- 2 tbsp minced shallots
- 2 tbsp nonfat plain Greek yogurt
- 1/2 tsp kosher salt
- 1/2 tsp 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.
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Serving Size: 1.5 Cups
- Calories: 329.8 kcal
- Carbohydrate Content: 41.3 g
- Protein Content: 12.8 g
- Fat Content: 13.8 g
- Saturated Fat Content: 1.7 g
- Cholesterol Content: 43.1 mg
- Sodium Content: 201.4 mg
- Fiber Content: 7 g
- Sugar Content: 3.8 g
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