How to use avocado for pasta?

Avocado adds creamy texture and rich flavor to pasta salads. To use it effectively, dice a ripe but firm avocado just before serving. This helps preserve its color and texture. Gently fold it in at the end to avoid mashing. For extra protection against browning, toss diced avocado with a little lime or lemon juice.

Can you eat shrimp and avocado?

Yes—shrimp and avocado are a delicious and nutritious pairing. Shrimp brings lean protein and a mild sweetness, while avocado contributes healthy fats and a buttery texture. When prepared fresh and handled safely, they create a balanced, flavorful combination ideal for salads and bowls.

What are the five mistakes to avoid pasta salad?

The biggest mistakes include overcooking the pasta, under-seasoning the shrimp or dressing, using avocado too early, overdressing or underdressing the salad, and failing to store ingredients separately. Avoid these missteps to keep your shrimp bacon avocado pasta salad vibrant, fresh, and well-balanced.

How long is shrimp pasta salad good for?

When stored properly in an airtight container in the refrigerator, shrimp pasta salad stays fresh for up to 2 days. For best results, add avocado and herbs just before serving. If the salad smells off, changes color, or becomes watery, it’s best to discard it.

Shrimp Bacon Avocado Pasta Salad – 5 Expert Tips & Bold Flavor

Description

Shrimp bacon avocado pasta salad with bold flavor, creamy texture, and zesty dressing. Perfect for any summer meal.

Ingredients

- 1/2 pound dry fusilli pasta
- 1/2 pound raw shrimp, peeled and deveined
- 1/2 teaspoon chipotle pepper powder
- 1/4 teaspoon salt (plus more for pasta water)
- 1/3 cup red onion, diced
- 1/3 cup red bell pepper, diced
- 1/3 cup yellow bell pepper, diced
- 2 green onions, thinly sliced
- 1 ripe avocado, diced
- 1/4 cup cilantro, roughly chopped

For the Dressing:

- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon lime zest
- 1/4 teaspoon salt
- 2 tablespoons extra virgin olive oil

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Instructions

Toss the shrimp with chipotle pepper powder and salt. Set aside in the refrigerator to marinate.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package directions.
While the pasta cooks, heat a skillet over medium-high heat. Add the marinated shrimp and sauté until pink and fully cooked, about 3-4 minutes. Remove from heat.
In a small jar or bowl, combine Dijon mustard, lime juice, apple cider vinegar, lime zest, salt, and olive oil. Shake or whisk until well blended.
Drain and rinse the cooked pasta under cold water. Transfer to a large mixing bowl.
Add cooked shrimp, red onion, bell peppers, green onions, and dressing to the pasta. Toss gently to combine.
Just before serving, fold in the chopped cilantro and diced avocado.