Pasta Salad with Shrimp, Avocado and Asparagus

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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Comments

  1. says

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

  2. says

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

    Have a blessed evening.

  3. says

    Hello Erica!!

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

    WAW!!!

  4. says

    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 :)

  5. Tamra says

    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.

  6. Mary says

    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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