Go Back
Shrimp and Avocado Pasta Salad with fresh veggies and a tangy dressing

Shrimp and Avocado Pasta Salad

A fresh, filling pasta salad that's easy to make and perfect for warm days, featuring shrimp, creamy avocado, and a bright lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 to 10 oz short pasta (rotini, penne, or bowties) Short pasta holds dressing better.
  • 1 lb shrimp, peeled and deveined Tails off makes it easier to eat.
  • 2 ripe avocados, diced Look for avocados that give slightly when pressed.
  • 1 cup cherry tomatoes, halved Adds a fresh sweetness.
  • 1 small cucumber, diced Optional but adds refreshing crunch.
  • 2 to 3 tablespoons chopped red onion or green onion For flavor and freshness.
  • 1 to 2 tablespoons chopped cilantro or parsley Choose based on preference.
Dressing
  • 3 tablespoons olive oil Base of the dressing.
  • 2 tablespoons fresh lemon juice Plus a little extra for the avocado.
  • 1 small garlic clove, finely minced Enhances flavor.
  • 1 teaspoon Dijon mustard Optional but helps emulsify the dressing.
  • 1/2 teaspoon salt Plus more to taste.
  • Black pepper To taste.
  • Pinch of chili flakes or hot sauce Optional - for heat.

Method
 

Preparation
  1. Boil a large pot of salted water and cook the pasta until just tender, then drain and rinse briefly with cool water.
  2. Pat the shrimp dry and season with salt, pepper, and a tiny pinch of chili flakes if desired. Warm a skillet with olive oil over medium heat and cook shrimp about 1 to 2 minutes per side until pink and opaque.
  3. In a small bowl or jar, mix together olive oil, lemon juice, garlic, Dijon mustard (if using), salt, and pepper. Adjust seasoning to taste.
Assembly
  1. In a large bowl, combine cooked pasta, shrimp, tomatoes, cucumber, onion, and herbs. Pour the dressing over and toss gently.
  2. Dice the avocado and toss it with a small squeeze of lemon before gently folding it into the salad to keep it in chunks.
Serving
  1. Serve immediately or chill in the fridge for 20 to 30 minutes to enhance flavors.

Notes

To prevent avocado from browning, toss it with lemon juice and add it to the salad last. For best results, keep the avocado separate in leftovers.