We just came home from our weekly grocery run, and picked up a pound of cooked shrimp. The spring produce is making its way into the markets now, too, including beautiful English cucumbers, bright red peppers, and giant Hass avocados. It's a lovely, breezy evening tonight, but still warm enough to enjoy a refreshing cool dinner. Here's my recipe for a very quick and easy Shrimp and Pasta Salad:
1/2 pound (half a box) uncooked Rotini pasta
1 pound cooked, peeled shrimp
1 ripe avocado
1 ripe tomato (small)
1/3 of an English cucumber
1/3 of a small red pepper
2 chopped green onions
2 tbsp fresh squeezed lemon juice
2 tbsp shredded fresh basil
1 tbsp chopped fresh parsley
3/4 cup yogurt-based salad dressing (we used Bolthouse Creamy Italian)
salt & pepper to taste
Cook the pasta in salted boiling water until al dente. Drain and rinse under cool running water to stop the cooking process.
Combine the salad dressing, lemon juice, green onions, and fresh herbs in a large mixing bowl. Season with salt & pepper to taste. Dice the avocado, tomato, cucumber, and red pepper into small bite-sized pieces, adding to the mixing bowl. Toss with the shrimp and pasta. Serve chilled.