Ingredients

The following ingredients have 12 Servings
  • 16 ounces Tri-Color Rotini Pasta
  • 3 medium bell peppers (diced (I use red, yellow and orange))
  • 1 cup sweet white frozen corn
  • 2 cups diced cucumber
  • 2 cups cherry tomatoes (cut in half)
  • 1 pound cooked, peeled and deveined shrimp* (cut in half (frozen and thawed shrimp works great too) )
  • 2 medium avocados (peeled, seeded and diced)
  • 1/2 teaspoon salt (plus more to taste as desired)
  • 1/4 teaspoon pepper (plus more to taste as desired)
  • 1 to 2 tablespoons fresh lemon juice (or to desired taste)
  • 1/2 cup ranch dressing
  • 1/2 cup Italian dressing
  • 2 tablespoons basil pesto
  • 2 cloves garlic (minced)
  • 1/4 cup diced red onion
  • 1 teaspoon garlic powder

Instruction

  • Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.
  • While pasta is cooking, prep the veggies by washing and chopping them, and measure out all of the ingredients.
  • Once pasta has cooled, add it along with the bell peppers, corn, cucumber, tomatoes and cooked shrimp to a large bowl. Toss to combine.
  • Make the dressing in a separate medium bowl by whisking all dressing ingredients together. Pour dressing over pasta salad and toss.
  • Add salt and pepper and squeeze in fresh lemon juice. Cover tightly and chill in the refrigerator for 4-6 hours. Mix in avocado just before serving for the freshest results. Serve & enjoy!