Shrimp Pasta Salad Waco Style
Dive into the vibrant flavors of Texas with this irresistible Shrimp Pasta Salad Waco Style! Perfectly cooked rotini pasta serves as the base for tender, seasoned shrimp, fresh vegetables like cherry tomatoes, red bell pepper, and sweet corn, and a creamy lime-cilantro dressing that ties it all together. A hint of jalapeño adds just the right amount of kick, while diced avocado provides a luscious, buttery finish. This salad is packed with bold textures and zesty Southwest-inspired flavors, making it an ideal dish for summer gatherings, potlucks, or a refreshing weeknight dinner. Quick to prepare in under 40 minutes and bursting with color, this chilled pasta salad is as eye-catching as it is delicious!
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 12 ounces rotini pasta
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 cup mayonnaise
- 0.5 cup sour cream
- 0.25 cup fresh cilantro, chopped
- 0.5 cup red onion, finely diced
- 1 medium red bell pepper, chopped
- 1 medium jalapeño, finely diced
- 1.5 cups cherry tomatoes, halved
- 1 cup corn kernels, cooked (fresh or canned, drained)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium avocado, diced
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Drain and rinse with cold water. Set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and season with smoked paprika, garlic powder, salt, and black pepper.
Cook the shrimp for 2-3 minutes on each side or until pink and opaque. Remove from heat and let the shrimp cool to room temperature.
In a small bowl, whisk together mayonnaise, sour cream, lime juice, and the remaining 1 tablespoon of olive oil until smooth. Stir in the chopped cilantro and adjust seasoning with additional salt and pepper if needed.
In a large mixing bowl, combine the cooked pasta, shrimp, red onion, red bell pepper, jalapeño, cherry tomatoes, and corn. Pour the dressing over the mixture and gently toss to coat everything well.
Fold in the diced avocado just before serving, being careful not to mash it into the salad.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold as a side dish or a light main course and enjoy your Shrimp Pasta Salad Waco Style!
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
