Shrimp, Avocado, and Farfalle Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Another Cooking Light recipe. Recipe states you can make this salad a day ahead and add the avocado just before serving. Cooking time is according to package instructions; therefore, not listed in cooking time. Ingredients:
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1/3 cup tomato juice |
2 tablespoons red wine vinegar |
1 tablespoon fresh lime juice |
1 tablespoon olive oil |
1 lb medium shrimp, cooked and peeled |
4 1/2 cups farfalle pasta (about 3 1/2 cups uncooked bow-tie pasta) |
1 1/2 cups cherry tomatoes, halved |
1 cup fresh corn kernels (about 2 ears) |
1/2 cup red bell pepper, diced |
1/2 cup cilantro, chopped |
1/2 cup green onion, thinly sliced |
1/2 cup avocado, diced |
Directions:
1. Combine first 7 ingredients; stir well with a whisk. Combine with shrimp, pasta, and remaining ingredients; toss gently.
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