Confetti Shrimp Cocktail Pasta Salad Recipe - Allrecipes.com
Confetti Shrimp Cocktail Pasta Salad Recipe
  • READY IN ABOUT 3 hrs

Confetti Shrimp Cocktail Pasta Salad

Recipe by  

"A great warm weather salad reminiscent of Mexican shrimp cocktail."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    45 mins
  • COOK

    10 mins
  • READY IN

    2 hrs 55 mins

Directions

  1. Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water until chilled.
  2. Place avocado into a bowl and sprinkle with 2 teaspoons lime juice to prevent browning; cover and refrigerate.
  3. Toss cooked pasta, shrimp, tomatoes, green onions, red onion, green, red, yellow, and orange bell peppers, and cilantro in a large salad bowl until thoroughly combined.
  4. Pour vegetable juice cocktail, olive oil, ketchup, and 1/4 cup lime juice into a food processor; add horseradish, jalapeno pepper, hot pepper sauce, salt, garlic, and black pepper. Pulse a few times to mix the dressing, then process until jalapeno and garlic are chopped very small, about 30 seconds. Pour dressing over pasta salad and stir to combine. Cover salad and chill thoroughly in refrigerator, 2 to 3 hours; just before serving, gently stir in avocado.
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Footnotes

  • Cook's Note:
  • Alternative to shrimp: Add 2 chicken breasts or 3 chicken thighs that have been poached, cooled, skinned, boned, and cut into bite-sized pieces. Add jicama and/or celery, if you like. Add up to 1 more pound of shrimp to bolster the protein.
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Reviews More Reviews

Mar 21, 2013

We really enjoyed this pasta salad. The cocktail sauce was a nice tasty difference from the traditional oil and vinegar or mayo type dressings. The only change I made was using the whole bell peppers since we like lots of veggies. My shrimp wasn't precooked so I sauteed it in some butter, parsley with a little Old Bay and ground pepper for seasoning.

 
Jul 22, 2014

Instead of the pasta, I topped a spring salad with all of the salad ingredients. Also added some radishes and cucumber. The dressing was great (no changes) and could go on nearly any green salad. I would also use the dressing to marinade cooked shrimp for an hour or so instead of using cocktail sauce. I also think the dressing would also be perfect on a taco salad. Will definitely make again.

 

3 Ratings

May 27, 2014

This is the first review I have ever written despite being on here for years.. just had to give a shout-out to this recipe because there was only 1 review and it really was great! Followed it exactly except I used penne b/c that's what I had on hand and no V-8 so used vegetable broth with a little tomato sauce mixed in. Next time I will double the shrimp and avocado since that was everyone's favorite part. Tastes better the next day!

 

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Nutrition

  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 59.2 g
  • 19%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 864 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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