This Shrimp and Avocado Pasta Salad is simple, healthy, and incredibly delicious. Our entire family enjoyed it for two nights in a row!
I’ve been working hard to serve my family fresh, nutritious meals and the summer season makes that so much easier! There is tons of tasty produce available, and a cold salad for dinner sounds very appealing. Even the dressing on this salad is light and refreshing — lemon juice, vinegar, fresh herbs…and no oil is even necessary!
I was interested to see how my boys would feel about this dish when I served it for dinner recently. Well let me tell you: this is 100% kid-approved! We ate it as our main course on a Saturday evening and Casey had 4 servings! Gibbs also finished his. The very next night we polished off the left-overs as a side dish. It’s that good!
Shrimp and Avocado Pasta Salad
- 1 lb. cooked, peeled shrimp
- 8 ounces short pasta (I used penne, but rotini, bowtie, etc. would also work), cooked and drained
- 1 pint cherry or grape tomatoes, sliced in half
- 2 tablespoons minced fresh chives
- 1 yellow bell pepper, chopped
- ½ cup fresh or frozen corn kernels
- 1 avocado, sliced
- Red or green leaf lettuce, for serving
- For the dressing:
- 3 tablespoons fresh lemon juice
- 3 tablespoons vinegar
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- Pepper, to taste
- For the dressing: combine all 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. Add ¾ of the dressing mixture and toss to coat. Refrigerate until ready to serve.
- To serve, arrange the lettuce leaves on individual plates. Spoon shrimp mixture onto plates. Arrange avocado on salad and drizzle with remaining dressing. Sprinkle with parsley.
- Recipe adapted from Vera Bradley: Our Favorite Recipes
Recipe adapted from the cookbook, Vera Bradley: Our Favorite Recipes.
Looking for other main course summer salads? Try these: