Loading...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
Total Time:
10min
Cook Time:
10min
Ingredients
Serves: 8| 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) |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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
Comments