Shrimp, Corn and California Avocado Pasta Salad

HomeRecipesOtherBlogger RecipesShrimp, Corn and California Avocado Pasta Salad

Total Time: 10 min

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Cook Time: 10 min

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.

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Serves: 8

Ingredients
Instructions

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. minced shallots 2 Tbsp. nonfat plain Greek yogurt 1/2 tsp. kosher salt 1/2 tsp. ground pepper Extra salt and pepper, to taste (optional)

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.