Shrimp, Corn and California Avocado Pasta Salad

1. Cut half of the avocado into chunks and the other half into thin slices.
2. In a large bowl, combine the avocado chunks, cooked pasta, shrimp, corn kernels and tomatoes.
3. In the bowl of a food processor, combine the basil leaves, olive oil, shallots, Greek yogurt, salt and pepper. Puree until almost smooth.
4. Pour the dressing over the salad and toss gently to combine. Season with salt and pepper, to taste.
5. Lay the avocado slices on top of the pasta salad. Serve.

Copyright © 2013, Dara Michalski