Shrimp Avocado Pasta Salad

Shrimp Avocado Pasta Salad

71
MWMS70811 1

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

Ingredients 25 m {{adjustedServings}} servings 657 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Avocado Shrimp Ceviche-Estillo Sarita

Watch how to make this Latin American favorite.

Easy Cold Pasta Salad

Watch how easy it is to make this pasta salad with fresh tomatoes and cucumbers.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 71

  1. 89 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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
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
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.