Purchase peeled and deveined shrimp to save prep time. Chop, measure, and prepare remaining ingredients while the pasta water comes to a boil. Chock-full of colorful ingredients, this makes a summery one-dish meal.

Nancy Hughes
Recipe by Cooking Light August 2006

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Recipe Summary

Yield:
4 servings (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp to pan; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well.

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  • Wine note: The dominant green flavors here (avocado, celery), along with a nice hint of heat (poblanos) and citrus (lemon), all point to a perfect wine partner: sauvignon blanc. Sassy and herbal, sauvignon blanc itself is splashed with lemon flavors, making it a great mirror for the flavors of this salad. Try Girard Sauvignon Blanc 2005 from the Napa Valley ($15). -Karen MacNeil

Nutrition Facts

250 calories; calories from fat 25%; fat 6.9g; saturated fat 1.2g; mono fat 3.8g; poly fat 1.2g; protein 30.3g; carbohydrates 17g; fiber 2.6g; cholesterol 252mg; iron 5.1mg; sodium 667mg; calcium 74mg.
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