Shrimp Avocado Pasta Salad with Lemon Vinaigrette
Shrimp, avocado, rotini, tomatoes, and corn make a colorful pasta salad with lemon vinaigrette served to taste.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Cooked peeled shrimp, avocado and lemon juice form the base of this salad.
- Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Whisk
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Prepare before you start. Measure cooked peeled shrimp, avocado and lemon juice and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Shrimp Avocado Pasta Salad with Lemon Vinaigrette
Ingredients
Method
- Cook pasta, rinse under cold water, and drain. Whisk oil, lemon juice, vinegar, parsley, mustard, honey, salt, and pepper into a dressing.
- Combine shrimp, pasta, tomatoes, chives, pepper, and corn. Start with about 1/3 cup dressing and add more to taste; the dressing recipe intentionally makes extra.
- Chill until serving, then fold in avocado. Store unused dressing separately in the refrigerator.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve the salad in a bowl or on a plate after following the dressing step. For a larger meal, choose a side that suits your dietary needs and account for it separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I prepare the components separately?
Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.
What are the calories and macros per serving?
One serving provides an estimated 735 calories, 29.2 g protein, 57.4 g total carbohydrate, 44.1 g fat and 6.3 g fiber. One serving is 1/4 of the finished recipe.
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