Shrimp Avocado Pasta Salad is a zesty, filling salad which is perfect to serve for lunch or as a light dinner during the warmer months – done and ready to serve in 15 minutes !
A Pasta salad with all our favorite ingredients ! And best of all – this Shrimp Avocado Pasta Salad is not drenched in dressing.
Rather than a dressing, only a bit of Olive Oil and Lemon is stirred through the salad.
I like to play around with different types of Basil leaves. Tasty types which goes well with this recipe are:
- Lemon Basil
- Sweet Basil ( the most common type )
- Lime Basil
- Genovese Basil
This is really up to your taste preference and what is available to you.
Serve the Pasta Salad for lunch (so quick to make!), or as a light dinner. For dinner, I would suggest adding an appetizer or dessert to your menu.
The Salad is filling enough for myself, but the men in our house like a little something extra. As an appetizer, which is just as quick and easy, do check out my Mussels In Lemon Garlic-Butter Sauce.
This appetizer is especially great if you want the seafood theme to carry through your menu.
You can also serve the Shrimp Avocado Pasta Salad as an appetizer ! As long as the servings are more to the smaller side. About a measuring cup full, should do it.
Served on a bed of shredded lettuce, or any type of large lettuce leaf, this looks amazing and makes a stunning entrance to your dinner meal.
Best Pasta to use in Salads :
- Penne Pasta
- Farfalle Pasta
- Fusilli Pasta
- Small Shell Pasta
Also rather use dried pasta instead of fresh pasta, as dried pasta will hold their shape better.
For a change I now and then substitute the Shrimp with cooked (Rotisserie is perfect!) Chicken, which I add in together with the Avocado etc at the end.
More Shrimp recipes to check out !
Shrimp Avocado Pasta Salad
- 500 g Penne Pasta ( 16 oz )
- 400 g Shrimp or Prawns, cleaned ( 14 oz )
- 1/4 cup Olive Oil extra virgin
- 1 Lemon juice and zest (finely grated)
- 1 t Fresh Garlic crushed
- Black Pepper to taste
- 1 large Avocado peeled and cubed
- 250 g Cherry Tomatoes halved
- 3-4 Spring Onions chopped
- 1/2 cup Basil Leaves
Cook the Pasta until al dente in salted water - add the Shrimp 2-3 minutes before the end - drain - rinse under cold water if you prefer (to cool the Pasta quickly) - place in a large mixing bowl
Combine the Olive Oil, Lemon juice and zest, Garlic and season to taste with Black Pepper - stir into Pasta and Shrimp mixture
Add the Avocado, Cherry Tomatoes, Spring Onions and Basil - gently toss and transfer to a serving bowl
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