Shrimp, Corn and Avocado Pasta Salad

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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 peeled
1 (13-oz.) box small shell whole wheat pasta, cooked and rinsed
½ 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
½ tsp. kosher salt
½ tsp. ground pepper
Extra 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.

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