Monday, September 20, 2010

Shrimp Avacado Pasta Salad

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 I found this recipe  a couple of weeks ago and was so excited to try it.  We ate it as our main dish because it is very hearty and filling.  My kids liked it!  I love the combo of bacon and avacado then add the shrimp and creamy dressing and this is just perfect to me.  It makes a lot and would probably feed 6-8 adults.  It was way too much for us even with Ben and I eating it for lunch the next day.  It doesn't keep long either because of the avocado.  Read the instructions well beforehand so you don't make the same mistake that I did.  I chopped the lettuce and threw it in before realizing that I was supposed to served the salad ON TOP of the lettuce. I'm seriously the biggest clutz in the kitchen!  It was an easy save though.  Oh, and I added chopped fresh basil which was delicious but definitely optional.  Hurry and try this before the warm summer days are over!


1 (16 ounce) package uncooked penne pasta
1/4 pound bacon
1 pound cooked shrimp, peeled and deveined
2 avocados - peeled, pitted and diced
1 cup shredded Cheddar cheese
1 cup mayonnaise
1/4 cup lemon juice
2 tomatoes, diced
1 teaspoon crushed red pepper
4 cups shredded lettuce
1/4 C chopped fresh basil (optional)

1.Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.

2.Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.

3.In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce and garnish with basil.

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