Shrimp and Avocado Pasta Salad

A very light and refreshing summer salad that compliments any meal!

• 1 Lb Penne, Rigatoni OR Rotelle Pasta
• 1 Lb. Cooked Shrimp
• 2 Avocados, Diced In Pieces About 1/2 Inch Square
• 1 Cup Chopped Celery (Optional)
• 1/4 Cup Sliced Scallions
• 1 Cup Finely Chipped Red Onion

• 1/2 Cup Finely Chopped Cilantro
• 1/2 Cup Olive Oil
• 1 Tablespoon Sugar
• 1/2 Teaspoon Salt
• 2 Tablespoons Lime Juice
• 2 Cloves Garlic Finely Minced
• 1 Teaspoon Dill
• 1/4 Tsp. Chile Powder

If using frozen shrimp, thaw overnight in the refrigerator or in the bag in room temperature water, then drain well in a colander. 

For dressing, Combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, dill, and chile powder in a blender. Cover and blend until well mixed. Set aside.

Cook pasta according to package directions; rinse in cold water and then drain. Dice avocado and toss with 1 tablespoon lime juice in plastic bowl. 

Combine Pasta, shrimp, celery, scallions and red onions in a large bowl. Gently toss in avocado. Pour dressing over ingredients stirring until well blended making sure not to brake up the avocado pieces.

Salad can be made 1 day ahead and stored in refrigerator, but make sure you bring it up to room temperature before stirring and serving.