Creamy Shrimp Pasta Salad with Italian Dressing
Servings: 8 servings
Ingredients
Pasta Salad
- 12 oz rotini pasta
- 12 oz frozen cooked peeled shrimp thawed (small or salad/extra small)
- 1 cup diced English cucumber
- 1 red bell pepper diced
- 10 oz cherry tomatoes halved
- 1 large avocado diced
- ¼ cup diced red onion
- 4 oz sharp cheddar cubed (about 1 cup)
Dressing
- ½ cup mayonnaise
- ½ cup Italian dressing
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil the pasta: Cook the pasta in salted water according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Combine: In a large bowl, combine the cooked pasta, thawed shrimp, diced cucumber, diced bell pepper, halved cherry tomatoes, diced avocado, diced red onion, and cubed Colby Jack cheese.
- Make the dressing: In a small bowl, whisk together the mayonnaise, Italian dressing, lemon juice, garlic powder, salt, and black pepper.
- Stir to coat: Pour the dressing over the pasta salad and gently toss until evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes. Toss before serving.
Notes
Shrimp: You can also use canned shrimp or raw shrimp for this recipe. If using canned shrimp, drain it well and pat dry. If using raw shrimp, cook it just until pink and opaque, then chill completely before adding to the pasta salad.
Garnish: For the best presentation, reserve a small amount of the shrimp, avocado, cheese, and tomatoes and sprinkle them over the pasta salad.
Storage: Store leftover pasta salad in an airtight container in the fridge for 3 to 4 days. Give it a good stir before serving since the dressing settles. I do not recommend freezing this creamy shrimp pasta salad. The mayonnaise-based dressing, cucumber, tomatoes, and avocado do not thaw well.
