This Greek Shrimp & Avocado Pasta Salad with Creamy Dill-Pistachio Sauce is a Mediterranean-inspired dish that perfectly balances fresh, vibrant ingredients with rich, creamy flavors. Grilled shrimp with garlic and herbs, creamy pistachio-dill sauce, and fresh vegetables like avocado, cucumber, and cherry tomatoes make this salad both satisfying and refreshing. Topped with crumbled feta and toasted pistachios, it’s an elevated dish that bursts with flavor! 🍤🥑✨
Greek Shrimp & Avocado Pasta Salad with Creamy Dill-Pistachio Sauce 🍤🥑✨
Ingredients:
• For the Grilled Shrimp:
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp dried oregano
• Salt and pepper, to taste
• For the Pasta Salad:
• 1 cup fusilli pasta (or your preferred pasta)
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1 cup cherry tomatoes, halved
• Fresh parsley, chopped (for garnish)
• For the Creamy Dill-Pistachio Sauce:
• 1/4 cup shelled pistachios
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 clove garlic
• Salt and pepper, to taste
• Water (to adjust consistency)
• For Garnish:
• Crumbled feta cheese
• Toasted pistachios (for extra crunch)
Instructions:
1. Make the Grilled Shrimp:
• In a bowl, combine olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper. Toss the shrimp in the marinade and let it sit for 10-15 minutes.
• Heat a grill pan or skillet over medium-high heat. Grill the shrimp for about 2-3 minutes per side, until they turn pink and opaque. Remove from heat and set aside.
2. Cook the Pasta Salad:
• Cook the fusilli pasta according to package instructions. Drain and rinse with cold water to cool the pasta.
• In a large mixing bowl, combine the cooled pasta with diced avocado, diced cucumber, and halved cherry tomatoes. Toss gently to combine.
3. Make the Creamy Dill-Pistachio Sauce:
• In a blender or food processor, combine pistachios, Greek yogurt, lemon juice, olive oil, fresh dill, garlic, salt, and pepper. Blend until smooth and creamy. Add a little water if needed to achieve your desired consistency.
4. Assemble the Salad:
• Gently toss the pasta salad with the creamy dill-pistachio sauce, making sure it’s evenly coated.
• Top with the grilled shrimp, crumbled feta cheese, and toasted pistachios for a satisfying crunch.
5. Serve:
• Serve immediately for a fresh, flavorful meal, or chill in the fridge for 30 minutes for a cool, refreshing option.
Servings: 4
Calories: Approx. 500-600 per serving (depending on portion sizes and toppings)
This Greek Shrimp & Avocado Pasta Salad with Creamy Dill-Pistachio Sauce is a refreshing, nutrient-packed meal that combines the creaminess of pistachio-dill sauce with the savory flavor of grilled shrimp. The crunchy pistachios and crumbled feta add the perfect finishing touch for a truly satisfying dish! 🍤🥑✨
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