*This is a non-crockpot recipe, just too darn good not to post.
I have to admit I am pretty proud of this pasta salad, as I created it one night when I just had some leftovers in the fridge. The first time the mix wasn’t right, but by the third, I got it down pat. I will for sure be bringing this pasta salad to other BBQs or just enjoy through out the summer.
– 1 and 1/2 large avocado or 3 small avocados cut into cubes
– 1/2 container of cherry tomatoes cut into 1/4ths
– 6-8 small bell peppers cut into tiny pieces
– 1 bag of frozen pre-cooked shrimp
– 1/6 cup of pesto
– 1 log of marinated/flavored mozzarella cut into small pieces
– 1 medium onion cut into small pieces
– 1/2 container of gluten free elbow pasta
Overall this meal is pretty easy to prepare, just a lot of washing and cutting. The part that takes the longest is waiting for the shrimp to defrost and cooking the pasta. But if you put the shrimp out earlier that day, and cook the pasta while you are cutting everyone else, then no time is wasted.
The reason I am posting this recipe is because of the strong response my roommates had to it. The salad is filling yet light and pretty healthy over all. Such a hit!
The Nitty Gritty:
– Total Cost: $25 – the gluten free pasta is more expensive than other pasta
– Total Time: 30 minutes
– Serving Size: 3 – 8 (depends on if you are getting seconds or not)
Instead of onions, you could use strawberries to make it more summery.
Photo Credit: Elyse Aldana. She also set up the beautiful food photo.