Shrimp and Avocado Pasta Salad with Lime Cilantro Dressing

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“Indulge in a culinary symphony with our Shrimp and Avocado Pasta Salad. Succulent shrimp, creamy avocado, and vibrant cherry tomatoes dance on a bed of al dente pasta, harmonized by a zesty Lime Cilantro Dressing. This refreshing medley, with a hint of feta, promises a perfect balance of textures and flavors. Elevate your dining experience with this easy-to-make, vibrant dish a celebration of coastal freshness and culinary finesse, capturing the essence of a light and satisfying meal.”

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

12 ounces (about 350g) rotini or spiral pasta
1 pound (about 450g) large shrimp, peeled and deveined
2 avocados, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup crumbled feta cheese (optional)
Salt and black pepper to taste
Lime wedges for serving

For the Lime Cilantro Dressing

1/3 cup olive oil
Zest and juice of 2 limes
2 tablespoons fresh cilantro, finely chopped
1 tablespoon honey or maple syrup
1 clove garlic, minced
Salt and black pepper to taste

Instructions

Cook the pasta: Boil salted water in a large pot and cook the pasta according to package instructions. Drain, rinse under cold water, and set aside.
Cook the shrimp: Season the shrimp with salt and black pepper. In a skillet over medium-high heat, cook the shrimp for 2-3 minutes per side or until they are opaque and cooked through. Set aside to cool.
Prepare the dressing: In a small bowl, whisk together the olive oil, lime zest, lime juice, chopped cilantro, honey or maple syrup, minced garlic, salt, and black pepper. Set aside.
Assemble the pasta salad: In a large bowl, combine the cooked pasta, cooked shrimp, diced avocados, cherry tomatoes, red onion, and chopped cilantro. If using, add the crumbled feta cheese.
Dress the salad: Pour the lime cilantro dressing over the pasta and toss gently until everything is well coated.
Chill and serve: Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve: Before serving, give the pasta salad a final toss. Serve with lime wedges on the side for an extra burst of citrus flavor.