Shrimp Avocado Mediterranean Pasta Salad

themediterraneandish.com

Traci Richter

Just a wife and mom trying to navigate meals!

subheading: SCALE:

subheading: For Dressing:

¼ cup lemon juice + 1 tsp lemon zest

⅓ cup extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)

1 garlic clove, minced

1 tbsp dried oregano (Greek oregano preferred)

1 tsp sweet Spanish paprika

Salt and pepper

subheading: For Pasta Salad:

2 cups cooked elbow pasta (from 1 cup dry pasta)

1 green pepper, chopped

1 pint cherry tomatoes, halved

½ cup chopped red onions

½ cup pitted Kalamata olives, halved or chopped

12 oz cooked large shrimp

2 to 3 avocados, pitted and chopped (dress avocado with lemon juice to avoid browning)

1 cup chopped parsley

1 cup chopped fresh mint leaves, stems removed

4 oz Greek feta cheese, cubed or crumbled

Directions at themediterraneandish.com

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