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Shrimp, Bacon, Avocado Pasta Salad
Shrimp, Bacon, Avocado Pasta Salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Chipotle shrimp and bacon pasta salad with avocado and lime vinaigrette
Ingredients:
  • 1/2 pound dry fusilli pasta
  • 1/2 pound peeled, deveined raw shrimp
  • 1/2 teaspoon chipotle pepper powder
  • 1/4 teaspoon salt (plus more salt for the pasta water)
  • 3 to 4 thick-cut slices bacon (about 3 ounces), sliced into 1/2 inch pieces
  • 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, including the green onion greens
  • 1 avocado
  • 1/4 cup (packed) cilantro, roughly chopped
  • Dressing:
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lime juice
  • 1 tablespoon white wine vinegar (can sub apple cider vinegar)
  • 1 teaspoon lime zest
  • 1/4 teaspoon salt
  • 2 tablespoons extra virgin olive oil
Instructions:
  • Coat shrimp generously with smoky chipotle chile powder and a sprinkle of salt, then chill in the fridge to soak up the flavors while you prepare the pasta and salad components.
  • Bring a generously salted large pot of water (2 quarts of water, 1 Tbsp salt) to a boil.
  • As the water heats up, crisp up the bacon in a small saucepan over medium heat until the fat has rendered out and the pieces are slightly browned. Place the cooked bacon on a paper towel-lined plate, and keep one tablespoon of the delicious bacon fat for the next step, responsibly disposing of the rest.
  • Turn up the heat to high and add the shrimp. Sauté until cooked through, which should only take a few minutes.
  • Add the pasta to boiling water and cook until al dente, slightly under the package's recommended time.
  • Combine all dressing ingredients in a jar, seal tightly, and shake vigorously until fully mixed.
  • Once the pasta is cooked, drain and rinse it under cold water, then transfer it to a large bowl. Mix in the vinaigrette and combine with the shrimp, bacon, bell peppers, and onions. Just before serving, gently fold in the cilantro and avocado.

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