Shrimp Avocado Pasta Salad

Shrimp Avocado Pasta Salad

MWMS70811 1

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


25 m servings 657 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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  • Prep

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  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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  1. 90 Ratings


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), a...

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 s...

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.

This salad is great! I don't like pasta in salads, so substituted couscous, will also try with cold cooked rice. Great!

This was good but the pasta was too much. Next time i will skip the pasta and serve with lettuce on a baguette.

This recipe is wonderful. I really enjoyed it, made it for a company food day and it was a HIT. Thank you I look forward to more of your recipes.

This is delicious! Quick and easy. Next time will add more shredded cheese and a little chopped onion. Thanks for this recipe!

We really liked this salad, I did add additional seasonings like celery salt, onion powder, old bay seasoning and a little dried ranch dressing.

This was a big hit with dinner guests, and my kids. My 9 year old even wanted the leftovers for breakfast the next day! We chilled the plates before serving and this made it perfect for a hot ...