16-ounce bag tail-on peeled & deveined cooked medium shrimp, thawed
8 ounces whole wheat elbow macaroni
1 large red bell pepper, chopped
3 green onions, chopped
1 cup roasted corn*
2 Tablespoons chopped fresh cilantro or parsley
1 ripe large avocado
1⁄4 cup olive oil mayonnaise
2 Tablespoons rice vinegar
1⁄2 teaspoon dried minced garlic
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
Cook macaroni in a large pot of boiling water according to package directions. Drain, rinse with cold water and drain again. Transfer to a large bowl. Remove tails from shrimp and add to pasta. Add bell pepper, green onions, roasted corn, and cilantro (or parsley).
Halve avocado, remove pit, and scoop flesh into a food processor or blender. Add mayonnaise, vinegar, garlic, salt, and pepper. Process until smooth. Add the avocado dressing to the pasta mixture and stir until well combined. Can be made one day in advance and stored in the refrigerator until ready to serve.
*To make roasted corn:
Thaw frozen corn kernels and dry with paper towels. Place corn kernels in a sealable plastic bag or a bowl. Add olive oil and a dash of salt and pepper; mix well. Place corn in a single layer on a baking tray lined with foil or parchment. Bake at 450 degrees F for 5 minutes. Stir and cook for an additional 5 minutes. Remove from oven when corn begins to brown.