Confetti Shrimp Cocktail Pasta Salad

A colorful, zesty pasta and shrimp salad has the flavor of a Mexican-style shrimp cocktail for a very refreshing lunch or light supper.

• Preparation Time: 45 mins
• Cooking Time: 10 mins
• Total Time: 55 mins
• Calories: 479 Calories

Ingredients

• ¼ cup fresh lime juice
• ½ teaspoon ground black pepper
• ¼ cup chopped fresh cilantro
• 1 clove garlic, minced
• ¼ cup olive oil
• 1 teaspoon salt, or to taste
• 2 tomatoes, chopped
• 1 jalapeno pepper, seeded and minced
• 4 green onions, chopped
• ¼ cup chopped green bell pepper
• ¼ cup ketchup
• 1 tablespoon prepared horseradish
• 2 teaspoons lime juice
• ¼ cup chopped red bell pepper
• 1 pound cooked shrimp, peeled and deveined
• 1 teaspoon hot pepper sauce, or to taste
• 1 ripe avocado - peeled, pitted and chopped
• ¼ cup chopped yellow bell pepper
• ½ cup finely chopped red onion
• ¼ cup chopped orange bell pepper
• 13 ounces spiral pasta
• 1 ½ cups vegetable juice cocktail

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water until chilled.

Step 2

Place avocado into a bowl and sprinkle with 2 teaspoons lime juice to prevent browning; cover and refrigerate.

Step 3

Toss cooked pasta, shrimp, tomatoes, green onions, red onion, green, red, yellow, and orange bell peppers, and cilantro in a large salad bowl until thoroughly combined.

Step 4

Pour vegetable juice cocktail, olive oil, ketchup, and 1/4 cup lime juice into a food processor; add horseradish, jalapeno pepper, hot pepper sauce, salt, garlic, and black pepper. Pulse a few times to mix the dressing, then process until jalapeno and garlic are chopped very small, about 30 seconds. Pour dressing over pasta salad and stir to combine. Cover salad and chill thoroughly in refrigerator, 2 to 3 hours; just before serving, gently stir in avocado.