Thursday, October 8, 2009
Shrimp Avocado Pasta Salad
1 (16 ounce) package uncooked penne pasta
1/4 pound bacon
1 pound cooked shrimp, peeled and deveined
2 avocados - peeled, pitted and diced
1 cup shredded Cheddar cheese
1 cup mayonnaise
1/4 cup lemon juice
2 tomatoes, diced
1 teaspoon crushed red pepper
4 cups shredded lettuce
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente,& drain. Rinse under cold running water to cool.
Place bacon in a skillet over medium high heat,& cook until evenly brown. Drain & crumble.
In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, & red pepper. Serve over lettuce
We did not use the lemon juice because I added the avocados in at the end to each dish instead of mixing it in. I think the mayo was alittle over powering and we decided that we might do cut it down alittle then cut that in half with maybe ranch dressing.My husband also wonders what mustard would do to it. I also added green onion & mushrooms & skipped the lettuce because well my husband would not go for a salad for dinner. I paired this with salmon that I cooked in the stove.I added Old Bay Seasoning to both the pasta and salmon.