Shrimp Pasta Salad

Rotini pasta with shrimp, veggies and avocado.

Delicious Shrimp Pasta Salad is a flavorful mix of shrimp, fresh vegetables, and creamy avocado with tri-color rotini, all tossed in a zesty ranch Italian dressing. A light and refreshing side dish or main course option that’s perfect for feeding a crowd!

Course Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Chill time 4

Total Time 4 25

Servings servings

Calories 332

Author Kim

Ingredients

16 ounces Tri-Color Rotini Pasta
3 medium bell peppers diced (I use red, yellow and orange)
1 cup sweet white frozen corn
2 cups diced cucumber
2 cups cherry tomatoes cut in half
1 pound cooked, peeled and deveined shrimp* cut in half (frozen and thawed shrimp works great too)
2 medium avocados peeled, seeded and diced
1/2 teaspoon salt plus more to taste as desired
1/4 teaspoon pepper plus more to taste as desired
1 to 2 tablespoons fresh lemon juice or to desired taste

For the dressing:

1/2 cup ranch dressing
1/2 cup Italian dressing
2 tablespoons basil pesto
2 cloves garlic minced
1/4 cup diced red onion
1 teaspoon garlic powder

Instructions

Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.
While pasta is cooking, prep the veggies by washing and chopping them, and measure out all of the ingredients.
Once pasta has cooled, add it along with the bell peppers, corn, cucumber, tomatoes and cooked shrimp to a large bowl. Toss to combine.
Make the dressing in a separate medium bowl by whisking all dressing ingredients together. Pour dressing over pasta salad and toss.
Add salt and pepper and squeeze in fresh lemon juice. Cover tightly and chill in the refrigerator for 4-6 hours. Mix in avocado just before serving for the freshest results. Serve & enjoy!

Video

Notes

*To cook shrimp: Boil a pot of water, and fill a medium-sized bowl with cold water and ice cubes. Once the water is boiling, add the shrimp and cook for 2-3 minutes. Drain the shrimp and add them to the ice bath to stop them from cooking further. Let them cool in there for a few minutes prior to draining them and patting them dry with a paper towel.

Nutrition