Shrimp Avocado Pasta Salad

A side shot of an avocado and shrimp pasta salad on a blue plate

4.75 from 4 votes

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.

Course Lunch or Dinner

Cuisine American

Keyword pasta, pasta salad, shrimp avocado pasta salad, shrimp salad

Prep Time 20

Total Time 20

Servings servings

Calories 433.7kcal

Author Blair Lonergan

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

Cook pasta according to package instructions. Drain and rinse under cold water until pasta is cool.
8 ounces dry rotini pasta
Combine all dressing ingredients in a jar with a tight lid and shake until completely combined.
2/3 cup olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons red wine vinegar, 1 tablespoon finely chopped fresh parsley, 1 tablespoon Dijon mustard, 1 teaspoon honey, ¾ teaspoon salt, Pepper
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.
12 ounces cooked, peeled shrimp, 1 pint grape tomatoes, halved, 2 tablespoons sliced fresh chives, 1 yellow bell pepper, seeded and diced, ½ cup fresh or frozen corn kernels
Cover and refrigerate salad until ready to serve.
Just before serving, stir in diced avocado. Garnish with fresh parsley, if desired.
1 avocado, diced

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.

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