Shrimp, corn, yogurt and fresh California Avocado mean this is no side salad. Your guests will give it a starring role on their plates and ask for an encore.
Shrimp, Corn and California Avocado Pasta Salad
|1||ripe Fresh California Avocado, halved, seeded and peeled|
|1||(13-oz.) box small shell whole wheat pasta, cooked and rinsed with cold water|
|1/2||lb.||grilled large shrimp, shelled|
|2||grilled corn cobs, kernels cut off & cobs discarded|
|1||cup||grape or cherry tomatoes, halved|
|1||cup||packed fresh basil leaves|
|5||Tbsp.||extra-virgin olive oil|
|2||Tbsp.||nonfat plain Greek yogurt|
|Extra salt and pepper, to taste (optional)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Cut half of the avocado into chunks and the other half into thin slices.
- In a large bowl, combine the avocado chunks, cooked pasta, shrimp, corn kernels and tomatoes.
- In the bowl of a food processor, combine the basil leaves, olive oil, shallots, Greek yogurt, salt and pepper. Puree until almost smooth.
- Pour the dressing over the salad and toss gently to combine. Season with salt and pepper, to taste.
- Lay the avocado slices on top of the pasta salad. Serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2013, Dara Michalski