Lime-Shrimp Avocado Pasta Salad

A fresh springtime pasta salad perfect for a Cinco de Mayo celebration.

Step: 1

Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.

Step: 2

Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.

Step: 3

Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.

Step: 4

Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.

Step: 5

Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.

Step: 6

Pour dressing over shrimp mixture; toss to coat. Chill before serving.

Per Serving: 559 calories; protein 28.7g; carbohydrates 55.7g; fat 25.8g; cholesterol 172.8mg; sodium 241.3mg.

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