Asian Bow-Tie Pasta Salad with Shrimp and Vegetables Recipe

If you have leftover cooked chicken or turkey on hand, use it instead of the shrimp.

Serves 6.

INGREDIENTS

1/2 cup peanut oil

1/3 cup reduced-sodium soy sauce

1/3 cup rice vinegar

1 tablespoon sugar

1 tablespoon oriental sesame oil

1/2 teaspoon dried crushed red pepper
12 ounces cooked peeled deveined medium shrimp

2 red bell peppers, cut into 1/2-inch pieces

2 large broccoli stalks, stems peeled and thinly sliced, florets reserved

12 ounces bow-tie pasta
8 green onions, chopped

DIRECTIONS

Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.

Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.

Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.

Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.

Tags: Asian, Bow, Pasta, Salad, Shrimp, Tie, Vegetables