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Pink and Green Pasta Salad

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“A lovely shrimp and avocado pasta salad spiked with chopped red chili balanced by fresh basil and cilantro. Serve with crusty bread and sparkling dry Italian white wine. The salad can be made ahead of time and chilled but don't prepare and add the avocado until serving time. This a new recipe from "The Cook's Encyclopedia".”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, rinse under cold water and drain.
  2. In a bowl, combine lemon, chili pepper, half the basil and cilantro, add oil and mayonnaise and whisk until thick, season with salt and pepper.
  3. Add pasta, shrimp and avocado to a large bowl, gently stir in the dressing and garnish with the remaining basil and cilantro.

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