Shrimp, Corn & California Avocado Pasta Salad
From the kitchen of Cookin' Canuck. www.cookincanuck.com
Servings: 8 Servings
Calories: 329.8kcal
Ingredients
The Salad:
- 1 large California avocado
- 1 13 oz box small shell whole wheat pasta, cooked and rinsed with cold water
- ½ lb. grilled large shrimp without shells or tails
- 2 grilled corn cobs kernels cut off & cobs discarded
- 1 cup grape or cherry tomatoes cut in half
The Dressing:
- 1 cup packed fresh basil leaves
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons minced shallots
- 2 tablespoons nonfat plain Greek yogurt
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- extra salt and pepper to taste (optional)
Instructions
The Salad:
- Cut half of the avocado into chunks and the other half into thin slices.
- In a large bowl, combine the avocado chunks, cooked pasta, shrimp, corn kernels and tomatoes.
The Dressing:
- In the bowl of a food processor, combine the basil leaves, olive oil, shallots, Greek yogurt, salt and pepper. Puree until almost smooth.
- Pour the dressing over the salad and toss gently to combine. Season with salt and pepper, to taste.
- Lay the avocado slices on top of the pasta salad. Serve.
Notes
WW (Old Points) 7 / WW (Points+) 9
Nutrition
Serving: 1.5Cups | Calories: 329.8kcal | Carbohydrates: 41.3g | Protein: 12.8g | Fat: 13.8g | Saturated Fat: 1.7g | Cholesterol: 43.1mg | Sodium: 201.4mg | Potassium: 237mg | Fiber: 7g | Sugar: 3.8g