This Shrimp, Bacon & Avocado Pasta Salad is a flavor-packed celebration of summer on a plate. Smoky chipotle-marinated shrimp, crispy bacon bits, and creamy avocado chunks are tossed with tender fusilli pasta and a zesty lime vinaigrette. Bright bell peppers and fresh cilantro bring crunch and freshness, making each bite an explosion of texture and taste.
Perfect for hot days, this dish is served cold and makes an easy yet impressive option for backyard BBQs, potlucks, or light weeknight dinners. With just the right balance of heat, richness, and citrus, it’s a salad that feels indulgent but refreshingly light. It’s the kind of meal that invites seconds—and maybe thirds.
Full Recipe:
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1/2 pound fusilli pasta
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1/2 pound raw shrimp, peeled and deveined
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1/2 teaspoon chipotle chili powder
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1/4 teaspoon salt (plus extra for pasta water)
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3 to 4 thick-cut slices bacon (about 3 oz), cut into 1/2-inch pieces
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1/3 cup red onion, diced
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1/3 cup red bell pepper, diced
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1/3 cup yellow bell pepper, diced
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2 green onions, thinly sliced
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1 ripe avocado, diced
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1/4 cup fresh cilantro, chopped
For the Dressing:
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1 teaspoon Dijon mustard
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2 tablespoons fresh lime juice
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1 tablespoon white wine vinegar
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1 teaspoon lime zest
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1/4 teaspoon salt
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2 tablespoons extra virgin olive oil
Directions:
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Toss shrimp with chipotle chili powder and salt. Refrigerate to marinate.
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Bring a large pot of salted water (2 quarts water, 1 tbsp salt) to a boil.
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In a pan over medium heat, cook bacon until crispy. Remove to paper towel-lined plate, reserving 1 tbsp of fat.
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Increase heat to high, sauté shrimp in bacon fat for a few minutes until cooked.
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Cook pasta until al dente. Drain and rinse under cold water.
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In a jar, combine all dressing ingredients and shake until blended.
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In a large bowl, mix pasta with shrimp, bacon, red onion, bell peppers, and green onions.
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Add vinaigrette and toss well. Gently fold in avocado and cilantro just before serving.
Prep Time: 15 minutes / Cooking Time: 15 minutes / Total Time: 30 minutes
Kcal: 314 kcal per serving / Servings: 4 to 6 servings
A Flavor-Packed Summer Pasta Salad You’ll Crave Year-Round
When summer rolls around and temperatures rise, the kitchen suddenly feels like the last place you want to spend your time. That’s when cold pasta salads become not just convenient, but essential. Among the many variations out there, this Shrimp, Bacon & Avocado Pasta Salad stands out as a bold, zesty, and refreshing option that’s as satisfying as it is simple. With a medley of vibrant textures and flavors, it bridges comfort food with clean, seasonal ingredients—and is guaranteed to impress.
This dish combines the richness of crispy bacon and creamy avocado with the smoky heat of chipotle-marinated shrimp, all tied together with a citrusy lime vinaigrette. It’s not just a salad—it’s a statement dish.
Why This Salad Works
What sets this pasta salad apart is its clever layering of taste and texture. Each component plays a distinct role. The fusilli pasta acts as the canvas, catching every drop of vinaigrette in its corkscrew shape. The shrimp brings the protein and the smoky, spicy heat from chipotle. The bacon adds a salty, crispy crunch. Then there’s the avocado—smooth, buttery, and mellowing the whole dish beautifully. And finally, a medley of bell peppers, onions, and herbs lends it the bright, fresh feel that makes this salad truly summer-worthy.
This is the kind of dish that offers balance: protein, healthy fats, carbs, and fiber all coexist in perfect harmony. It’s nourishing without being heavy, indulgent without tipping into excess.
The Magic of Chipotle-Marinated Shrimp
Marinating the shrimp in chipotle chili powder before cooking gives this recipe its smoky backbone. Chipotle isn’t overwhelmingly spicy, but it delivers a deep, earthy heat that complements the shrimp’s natural sweetness. As the shrimp cooks—quickly, in a pan with a touch of reserved bacon fat—the spices bloom and become a rich, toasty coating that clings to each curl.
Shrimp is also an ideal choice for a quick-cooking, high-protein ingredient. It cooks in just minutes, absorbs flavor well, and pairs wonderfully with both citrus and savory elements, making it a perfect companion for bacon and avocado.
Bacon: The Crispy Umami Edge
Let’s be honest: bacon has a reputation for making everything better, and this pasta salad is no exception. Not only does it bring that deep umami flavor, but it also adds crispness and salt that contrast beautifully with the creaminess of the avocado and the chewiness of the pasta.
By rendering the bacon ahead of time and reserving a bit of the fat for sautéing the shrimp, this recipe layers flavor efficiently. It’s smart cooking—no waste, just maximum taste.
Avocado: Creamy, Cooling, and Nutrient-Packed
Avocado is more than just trendy—it’s a nutritional powerhouse that contributes richness without needing cream, mayonnaise, or cheese. Its mild, smooth texture rounds out the dish, cooling the spiciness of the chipotle shrimp and balancing the saltiness of the bacon.
Adding avocado just before serving ensures it keeps its vibrant green hue and doesn’t become mushy in the mix. Its fresh, buttery consistency makes every bite feel indulgent, even though it’s packed with healthy monounsaturated fats and essential nutrients.
The Role of Lime Vinaigrette
Instead of a heavy, creamy dressing, this salad opts for a bright, punchy lime vinaigrette. It’s made with fresh lime juice, lime zest, white wine vinegar, and a touch of Dijon mustard for depth. This dressing is particularly acidic—a deliberate move, as pasta salads often benefit from more acid than your typical green salad. The acidity cuts through the richness of the avocado and bacon while elevating the brightness of the shrimp and vegetables.
Plus, it’s a no-mess, shake-and-go kind of dressing. Just add the ingredients to a jar, give it a good shake, and it’s ready to drizzle.
A Colorful Medley of Fresh Veggies
The vegetables in this salad do more than add color—they bring essential crunch, freshness, and nutrition. Diced red and yellow bell peppers offer sweetness and a juicy bite, while red onion and green onion bring a gentle sharpness and earthy undertone. Cilantro, added at the end, gives a final hit of herbal brightness.
Together, these ingredients create a visual feast. The contrast between the reds, yellows, and greens makes this dish as eye-catching as it is appetizing—ideal for summer gatherings where presentation matters just as much as taste.
Perfect for Make-Ahead Meals and Gatherings
One of the greatest advantages of this dish is its versatility. It’s equally at home on a casual weeknight dinner table as it is at a weekend barbecue. Served cold or at room temperature, it holds up well for hours—making it ideal for potlucks, picnics, and meal prep.
To make ahead, you can prepare all components except for the avocado and cilantro, which are best added just before serving to preserve their freshness. The pasta and shrimp absorb the vinaigrette over time, becoming even more flavorful with a few hours in the fridge.
Customizations and Substitutions
Although this recipe is beautifully balanced as is, it’s also highly adaptable:
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Pasta: Swap fusilli for penne, rotini, or even whole-grain or gluten-free pasta options.
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Protein: Substitute shrimp with grilled chicken, smoked tofu, or leave it out entirely for a vegetarian version.
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Spice: Adjust the chipotle level to taste, or add a fresh jalapeño for extra kick.
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Greens: Add arugula or baby spinach for a leafy element.
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Dressing: For a creamy twist, add a spoonful of Greek yogurt or mashed avocado to the vinaigrette.
Whether you follow the original to the letter or experiment with your own ingredients, this salad is forgiving and flexible.
Nutritional Benefits
This salad strikes a thoughtful balance between indulgence and nutrition. A single serving offers a moderate 314 calories with a strong mix of macronutrients: about 20g fat, 21g carbs, and 14g protein. It also provides a generous dose of potassium, vitamin C, fiber, and heart-healthy fats from the avocado.
The inclusion of shrimp provides lean protein with essential amino acids, while avocado offers omega-3s and fat-soluble vitamins. The lime vinaigrette adds no dairy or refined sugar, making it lighter and more heart-friendly than traditional pasta salad dressings.
Conclusion: A New Staple in Your Summer Recipe Repertoire
The Shrimp, Bacon & Avocado Pasta Salad is more than just another side dish—it’s a complete meal in a bowl. It’s refreshing yet hearty, spicy yet soothing, indulgent yet wholesome. With layers of flavor and texture, it satisfies cravings without compromising health.
Whether you’re entertaining guests, looking for an easy weeknight dinner, or prepping lunches for the week, this pasta salad delivers. The real beauty lies in its versatility and its ability to turn pantry staples and fresh produce into a vibrant, crave-worthy creation.
Once you try it, don’t be surprised if it becomes your go-to recipe all summer long—and beyond.