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Shrimp, Corn & California Avocado Pasta Salad

From the kitchen of Cookin' Canuck. www.cookincanuck.com
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Entrees
Cuisine: Southwestern
Keyword: Seafood Recipes
Servings: 8 Servings
Calories: 329.8kcal


The Salad:

  • 1 large California avocado
  • 1 13 oz box small shell whole wheat pasta, cooked and rinsed with cold water
  • 1/2 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:


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.


WW (Old Points) 7 / WW (Points+) 9


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