Shrimp and Avocado Pasta Salad

I’m made this a couple of times in the past month so decided to actually measure ingredients when I made it yesterday. I cooked the onions along with the shrimp since I discovered that raw onions give me headaches but I wrote the recipe out the way I’d prefer to eat it, if I could. Onions, cilantro and Thai chili sauce are all optional but add extra layers of flavor I think are necessary.

1 cup dry penne pasta, cooked & cooled (I used quinoa pasta)
8 oz shrimp, cooked, deveined & diced
2 tomatoes, diced
2 avocados, diced
1/2 medium onion, diced
1/2 cup cilantro leaves, chopped
1/4 cup olive oil mayonnaise
1 Tbs Thai chili sauce
1 tsp salt
juice of one lime

In a large bowl, add pasta, shrimp, tomatoes, avocados, onion, and cilantro. Gently mix together. In a small bowl, combine mayonnaise, Thai chili sauce, salt and lime juice. Whisk ingredients together and pour over the pasta and vegetables. Carefully stir the dressing into the pasta mixture. Cover and refrigerate for at least an hour before serving.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Salads, Side Dish, Specialized Diets. Bookmark the permalink.

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