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Creamy Avocado and Shrimp Pasta Salad Recipe

A creamy avocado-based pasta salad with tender shrimp, fresh herbs, and lemon dressing—hearty, flavorful, and perfect for a vegan-friendly twist.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Rotini pasta uncooked: 3 cups
  • Avocado ripe, mashed: 1 large
  • Vegan shrimp alternative cooked: 1 cup
  • Lemon juice: 2 tbsp
  • Olive oil: 2 tbsp
  • Fresh parsley chopped: 2 tbsp
  • Garlic minced: 1 clove
  • Salt: ½ tsp
  • Black pepper: ¼ tsp
  • Cherry tomatoes halved: 1 cup

Method
 

  1. Cook pasta in boiling water until tender, about 10 minutes. Drain and cool.
  2. In a skillet, sauté vegan shrimp with 1 tbsp olive oil for 3–4 minutes.
  3. Mash avocado in a bowl, then mix with lemon juice, garlic, remaining olive oil, salt, and pepper.
  4. Add pasta, shrimp, and tomatoes to the creamy avocado mixture. Toss until well combined.
  5. Garnish with parsley. Serve chilled or at room temperature.

Notes

Nutritional Values (per serving)

  • Calories: 410
  • Total Fat: 15g
  • Saturated Fat: 3g
  • Carbohydrates: 55g
  • Fiber: 8g
  • Protein: 14g

Vitamins and Minerals (per serving)

  • Vitamin C: 27%
  • Vitamin A: 15%
  • Folate: 21%
  • Iron: 17%
  • Magnesium: 18%

Additional Notes/Tips

  • Swap parsley for cilantro if you’re feeling bold.
  • Chill for one hour before serving for deeper flavor.
  • Add roasted corn for extra sweetness and crunch.