I’m made this a couple of times in the past month so decided to actually measure ingredients when I made it yesterday. I cooked the onions along with the shrimp since I discovered that raw onions give me headaches but I wrote the recipe out the way I’d prefer to eat it, if I could. Onions, cilantro and Thai chili sauce are all optional but add extra layers of flavor I think are necessary.
1 cup dry penne pasta, cooked & cooled (I used quinoa pasta)
8 oz shrimp, cooked, deveined & diced
2 tomatoes, diced
2 avocados, diced
1/2 medium onion, diced
1/2 cup cilantro leaves, chopped
1/4 cup olive oil mayonnaise
1 Tbs Thai chili sauce
1 tsp salt
juice of one lime
In a large bowl, add pasta, shrimp, tomatoes, avocados, onion, and cilantro. Gently mix together. In a small bowl, combine mayonnaise, Thai chili sauce, salt and lime juice. Whisk ingredients together and pour over the pasta and vegetables. Carefully stir the dressing into the pasta mixture. Cover and refrigerate for at least an hour before serving.