Go Back
A vibrant bowl of Shrimp and Avocado Pasta Salad, featuring perfectly cooked shrimp, creamy avocado, and colorful cherry tomatoes, garnished with fresh herbs and black pepper.
Layla

Zesty Lemon-Herb Shrimp and Avocado Pasta Salad

This vibrant and refreshing pasta salad features tender, pan-seared shrimp, creamy avocado, ripe cherry tomatoes, and fresh herbs, all tossed in a bright lemon-garlic vinaigrette. Perfect for a light lunch, picnic, or potluck.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: lunch, Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 oz short pasta such as farfalle, fusilli, or rotini
  • 1 tbsp salt for pasta water
For the Shrimp
  • 1 lb large shrimp peeled, deveined, tails on or off
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Pinch red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
For the Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Salad
  • 1 large avocado ripe, diced
  • 1 pint cherry tomatoes halved
  • 1/2 cup red onion thinly sliced or finely diced
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped, optional

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Small Bowl
  • Whisk
  • Large skillet or pan
  • Cutting board
  • Sharp knife

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  2. Drain the pasta thoroughly and rinse with cold water to stop the cooking and cool it down. Set aside.
Prepare the Shrimp
  1. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, garlic powder, smoked paprika, red pepper flakes (if using), salt, and black pepper.
  2. Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
  3. Remove shrimp from the skillet and let cool slightly. Once cool enough to handle, you can chop them into bite-sized pieces if desired, or leave them whole.
Make the Dressing
  1. In a small bowl, whisk together 1/4 cup olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined and emulsified.
Assemble the Salad
  1. In a large mixing bowl, combine the cooled pasta, cooked shrimp, diced avocado, halved cherry tomatoes, and red onion.
  2. Pour the prepared dressing over the salad ingredients. Add the fresh parsley and fresh dill (if using).
  3. Gently toss everything together until well coated. Taste and adjust seasoning (salt, pepper, or lemon juice) if needed.
Serve
  1. Serve immediately, or chill in the refrigerator for at least 30 minutes for flavors to meld. If chilling, add the avocado just before serving to prevent browning, or toss it with a little extra lemon juice.

Notes

For best results, add the avocado just before serving to prevent it from browning. If preparing ahead, you can lightly toss the diced avocado with a teaspoon of lemon juice before adding it to the salad, or add it at the last minute. This salad can be made up to 1 day in advance, excluding the avocado. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Feel free to add other vegetables like cucumber, bell peppers, or corn for extra crunch and flavor.