Pasta Salad with Shrimp, Avocado and Asparagus

by Erica Dinho on May 12, 2010

Pasta, Shrimp and Asparagus Salad

I made another yummy salad for lunch two weeks ago while my sister was visiting. This pasta salad is simple, filling, and very tasty! We absolutely loved it.

Enjoy!

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Ingredients

(4 servings)

  • 1/2 pound small dried pasta, cooked al dente
  • 1 bunch asparagus
  • 1 pound cooked shrimp
  • 1 avocado, peeled and diced
  • 1 large tomato, diced
  • 1/4 cup shredded onion
  • Dressing

  • 1 cup mayonnaise
  • Juice of 1/2 lime
  • 1/4 teaspoon ground cumin
  • salt and pepper
  • 1 garlic clove, finely chopped

Directions

  1. Cook the asparagus in simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl.
  2. Add the cooked pasta, shrimp, avocado, tomato and onion. Mix to combine.
  3. To make the dressing: Place all the dressing ingredients in a small bowl and mix well.
  4. Add the dressing to the salad and mix to combine. Season salad with salt and pepper, to your taste and toss again.
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{ 23 comments… read them below or add one }

1 Belinda @zomppa May 12, 2010 at 10:05 AM

Lovely spring dish!! Love the color and flavor combinations.

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2 Angie's Recipes May 12, 2010 at 10:31 AM

A very refreshing and flavourful seafood salad! I love it.

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3 zerrin May 12, 2010 at 11:20 AM

A great fresh lunch for summer days. I love the shape of pasta and shrimps together. It looks great!

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4 ruth May 12, 2010 at 1:23 PM

Looks like the perfect flavours for this weather. Like the contrast in the dressing too!

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5 Kim May 12, 2010 at 2:28 PM

I love how creamy it looks!

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6 Sook May 12, 2010 at 3:21 PM

This one is another one that I will have to try, Erica! Love the avocado sauce.

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7 Simply Life May 12, 2010 at 4:04 PM

oooh that looks like the absolute perfect salad!

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8 Gloria May 12, 2010 at 6:55 PM

Erica, me encanta esta ensalada, se ve deliciosa,tiene todo lo que me gusta, aguacates, camarones, absolutely delicious and georgeous picture Erica, huggss. gloria

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9 Erica May 12, 2010 at 7:49 PM

Thank you for reading my post!

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10 Mari May 12, 2010 at 8:33 PM

Lovely pasta. I could imagine how delicious it tastes. Will keep the recipe for when I get the perfect avocado.

Have a blessed evening.

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11 Sandra G. May 12, 2010 at 9:04 PM

Thanks for this recipe now that the asparagus are in season it will be a great one to make!

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12 Tangled Noodle May 12, 2010 at 11:16 PM

Seafood, pasta and spring vegetables make a wonderful combination, especially in such a tasty, creamy dressing!

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13 Sophie May 13, 2010 at 4:39 AM

Hello Erica!!

What a stylish & spring tasty dish!! I so love all of your fantastic flavours beautifully combined in here!

WAW!!!

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14 MaryMoh May 13, 2010 at 6:04 AM

You have my favouite there….prawns!!! Love asparagus and avocado too. I love this salad.

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15 Ivy May 13, 2010 at 7:25 AM

Your dish looks so appetizing. I’ve never tried avocado with pasta and shrimps before.

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16 norma May 13, 2010 at 9:41 AM

This surely a Summer dish. I am now in Florida and “aguacates” are bountiful

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17 Baking is my Zen May 13, 2010 at 9:56 AM

Looks wonderful!

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18 lisa May 13, 2010 at 11:24 AM

Seafood, asparagus, and pasta — what a great and refreshing combination for a salad! Delicious!

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19 smilinggreenmom May 14, 2010 at 1:58 PM

I love the pasta and asparagus but since I do not eat seafood – I wonder if this will still be as tasty? I would love to try it using pasta made from Kamut Khorasan Wheat since it is so healthy and tasty – I am thinking it will be great! Thanks for sharing :)

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20 Anna May 18, 2010 at 12:29 AM

That is such a nice idea for a picnic salad, it looks delicious.

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21 Erica May 18, 2010 at 5:38 PM

Thank you everyone for visiting my site :)

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22 Tamra December 22, 2011 at 4:19 AM

Thanks for sharing this recipe! It was exactly what I was after for tea tonight – yum!!!! I added snow peas too coz I had them in the fridge to use up.

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23 Mary July 9, 2012 at 5:58 PM

I’m not experienced with avocados, but I’ve heard that you have to eat them as soon as you cut them or they turn color. Does the dressing on the salad prevent that, or am I better off not adding the avocado until right before serving? One batch of salad will last me several days…

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