“A great warm weather salad reminiscent of Mexican shrimp cocktail.” - by SueK
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water until chilled.
- Place avocado into a bowl and sprinkle with 2 teaspoons lime juice to prevent browning; cover and refrigerate.
- Toss cooked pasta, shrimp, tomatoes, green onions, red onion, green, red, yellow, and orange bell peppers, and cilantro in a large salad bowl until thoroughly combined.
- Pour vegetable juice cocktail, olive oil, ketchup, and 1/4 cup lime juice into a food processor; add horseradish, jalapeno pepper, hot pepper sauce, salt, garlic, and black pepper. Pulse a few times to mix the dressing, then process until jalapeno and garlic are chopped very small, about 30 seconds. Pour dressing over pasta salad and stir to combine. Cover salad and chill thoroughly in refrigerator, 2 to 3 hours; just before serving, gently stir in avocado.
Nutrition
Amount Per Serving (6 total)
- Calories
- 478 cal
- 24%
- Fat
- 16.4 g
- 25%
- Carbs
- 59.2 g
- 19%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"We really enjoyed this pasta salad. The cocktail sauce was a nice tasty difference from the traditional oil and vinegar or mayo type dressings. The only change I made was using the whole bell peppers ..." See moresince we like lots of veggies. My shrimp wasn't precooked so I sauteed it in some butter, parsley with a little Old Bay and ground pepper for seasoning."
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