Creamy Garlic & Shrimp Pasta Salad

Follow this blog with Bloglovin’

We had our first cookout of the season a couple of weeks ago. I mean, we’ve grilled for dinner, but not with a fabulous buffet of sides to choose from. That’s what really makes a cookout, right?! My contribution to our last cookout was a pasta salad. Pasta is one of my favorite things, and to make this salad, I pretty much threw in a bunch of my other¬†favorite things.¬†

Pasta, avocado, garlic and Greek yogurt…. my dream! Oh, and I’m becoming quite the fan of shrimp, too.

Creamy Garlic & Shrimp Pasta Salad

Servings: Probably not enough


  • 3 cups of pasta of choice (I used spirals, bow ties, and shells)
  • 1 cup peas
  • 1/2 red pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1 cup cherry tomatoes, chopped
  • 25 shrimp, deveined and peeled
  • 1 tablespoon EVOO
  • 2 teaspoons minced garlic
  • cumin
  • garlic salt
  • 1/2 cup plain Greek yogurt (try Chobani)
  • 1 avocado
  • salt and pepper to taste


  1. Cook pasta and drain. Let cool to room temperature.
  2. In a skillet over medium heat, saute shrimp in EVOO and 1 teaspoon minced garlic. Sprinkle with cumin and garlic salt. Saute until cooked through. Let cool and slice in half.
  3. Slice avocado in half, and cube the meat of the fruit inside the shells with a knife. Scoop out of the shell into a large bowl. Add Greek yogurt and 1 teaspoon minced garlic. Mix together, until Greek yogurt is completely mixed in, but leaving some of the avocado ‘chunky.’
  4. To large bowl with sauce, add pasta, veggies, and shrimp. Mix together to coat with avocado dressing. Season to taste with salt and pepper.
  5. Serve chilled.
Are you going to bring this to your next cookout? Because I think you should. Leftovers didn’t last very long in this house, so make sure you stash some for later!
Are you a fan of pasta salad?

Back to Top