Reviewed: May 29, 2008

Tasty Pasta salad....I did not serve over lettuce. The crushed red pepper gives it just enough zip with the plain mayo base so all the other flavors come through...Hubby really like it. Suggestions: Don't forget to salt you pasta water Put the avocados in the lemon juice called for in the recipe and they won't turn brown.

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MONKEYHANGTIME

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Reviewed: May 28, 2008

What a lovely recipe!! I made it using ingredients I had on hand(had everything except tomatoes)and it turned out great!! I will keep this one in my list of things to share with friends.

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judyevan

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Reviewed: Mar. 29, 2008

Only change I made was to add a few chopped green onions and it was truly excellent. I'll be making this one over and over.

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LYNNE216

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 11, 2007

This recipe was a hit. I bought the shrimp pre-cooked and used whole wheat penne pasta and low-fat mayonnaise to cut calories. I also used the advice of of two other reviewers and added a little dijon mustard and waited until the last minute to add the avacado. Great dish!

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DLBECKER217

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 27, 2007

I'm not too sure what to say about this recipe. The first time I made it...wow, our mouths watered after each bite (we used elbow macaroni). The second time was for our big feast on Thanksgiving Day and used the penne pasta but it didn't taste the same as the first time where we used elbow macaroni. Perhaps it didn't turn out the same as we doubled the recipe...who knows. I will make this again but will stick with the elbow macaroni.

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LEEPERLADY

Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada

Living In: Richmond Hill, Ontario, Canada

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Reviewed: Nov. 5, 2007

I just made it and it is really good. I didn't use the red pepper, so it was a little bland. I added garlic salt and pepper instead, just a couple of dashes of each.

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LINDA01K

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Reviewed: Jun. 23, 2007

We just didn't like it. The only substitution I made was exchanging chives for green onions (not a big deal). It was too mayonaissey (sp?), and the flavor wasn't pleasing to us.

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MSAGGIEAMY

Cooking Level: Expert

Home Town: Crandall, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Jun. 14, 2007

Yummy. Creamy and delicious. Need to eat right away as avocado turns brown like an peeled apple.

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SHELL49

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2007

This was better the next day, but I agree with some of the other reviews it was a bit bland. Will make again but will use the avocado and tomato as garnish instead.

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MARISOULTRAIN

Cooking Level: Intermediate

Home Town: Mcallen, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 26, 2007

I know that a lot of people really liked this, but I found it very bland. I even added a lot of seasoning to try and help it, but it never really came together well. The only thing that might work would be to use a ranch flavored salad dressing in place of the mayo.

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Jaime

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 29, 2006

Very Good. instead of mixing the cheese into the salad, I used it as a topping. Really easy, really fast, really good.

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Josemme

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Reviewed: Sep. 30, 2006

Using more bacon gives it a crunchier texture.

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kitkat411

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Reviewed: Sep. 8, 2006

My husband loved this Pasta Salad. I served it without the shredded lettuce. It would be a great dish for a party.

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Amy

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Reviewed: Aug. 30, 2006

This was the most fabulous and different salad. We loved it. We cut the pasta and shrimp in half (used prawns)and kept everything else the same. I can't wait to bring this to a pot luck or have as a side dish at a BBQ.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Aug. 29, 2006

We really liked this salad, I did add additional seasonings like celery salt, onion powder, old bay seasoning and a little dried ranch dressing.

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3JANIS

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Reviewed: Aug. 25, 2006

I left out the mayo and bacon and instead used a lowfat bacon ranch salad dressing. This recipe tastes even better after spending a night in the frig.

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JAV

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 21, 2006

My husband loved this recipe, a lot more than I did. I served it with hot bread and made a meal out of it. It was light, but probably not something that I will make again.

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Evergreen Queen

Cooking Level: Intermediate

Home Town: Fordyce, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 21, 2006

Sounds great, but turned out bland. Company "raved" but the foodie and the chef were disappointed.

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Molly

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Reviewed: Aug. 21, 2006

This dish is a great dish as is and as a base - just change some spices - cumin is quite good. Scallions and slices green olives are nice additions. Have made similar salad using sea legs.

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Karen

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Reviewed: Aug. 19, 2006

Very tasty!

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Sharon H

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Shrimp Avocado Pasta Salad

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