Shrimp, Corn and Avocado Pasta Salad


Shrimp, Corn and Avocado Pasta Salad

Recipe type: Yield: 8 Prep time: Cook time: Total time:

Shrimp, corn, yogurt and fresh California Avocado mean this is no side pasta salad. Your guests will give it a starring role on their plates and want more.


1 ripe Fresh California Avocado, halved, seeded and peeled1 (13-oz.) box small shell whole wheat pasta, cooked and rinsed½ lb. grilled large shrimp, shelled2 grilled corn cobs, kernels cut off & cobs discarded1 cup grape or cherry tomatoes, halved1 cup packed fresh basil leaves5 Tbsp. extra-virgin olive oil2 Tbsp. minced shallots2 Tbsp. nonfat plain Greek yogurt½ tsp. kosher salt½ tsp. ground pepperExtra salt and pepper, to taste (optional)


  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.
  4. Puree until almost smooth.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Season with salt and pepper, to taste.
  7. Lay the avocado slices on top of the pasta salad. Serve.

Published on by

Print Friendly, PDF & Email