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Shrimp Avocado Pasta Salad

Shrimp Avocado Pasta Salad

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
MWMS70811

MWMS70811

Nice on a summer's afternoon. Great as a side dish, but also as a refreshing lunch or supper.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 657 kcal
  • 33%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.
  2. Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.
  3. In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.
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Reviews

Beth Stone Strachan
83

Beth Stone Strachan

7/16/2005

Good recipe. Tweaked it a little to suit our needs. I used whole tiny cherry tomatoes, added the avocado on the top of each serving (didn't want the cut avocado to get brown before we ate it), and added a bit of Old Bay seasoning for more flavor. Husband liked it very much. Leftovers were better the second day and I didn't have to cook tonight. I think this would also make a nice potluck dish. Thanks for submitting!

Gr8landini
57

Gr8landini

8/9/2006

This is a very good summer dinner. I followed another reviewers advice and sliced the avacado on top and it made a very pretty presentation. I also added a teaspoon of dijon mustard to give it some zip.

JAV
45

JAV

8/25/2006

I left out the mayo and bacon and instead used a lowfat bacon ranch salad dressing. This recipe tastes even better after spending a night in the frig.

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