Lime-Shrimp Avocado Pasta Salad

This shrimp ceviche-inspired pasta salad stars lime-marinated shrimp, avocados, grape tomatoes, onion, and cilantro all tossed with corkscrew pasta.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 559 Calories

Ingredients

• ⅓ cup olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• ½ cup chopped fresh cilantro
• 1 large red onion, chopped
• 1 teaspoon dry mustard
• ¼ cup lime juice
• 4 avocados - peeled, pitted and diced
• 2 pounds uncooked shrimp - peeled, deveined, and chopped
• 1 (16 ounce) package uncooked cellentani (corkscrew) pasta
• 1 pint grape tomatoes, quartered

Recipe Instructions

Step 1

Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.

Step 2

Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.

Step 3

Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.

Step 4

Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.

Step 5

Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.

Step 6

Pour dressing over shrimp mixture; toss to coat. Chill before serving.