Asian Bowtie Pasta Salad with Shrimp and Vegetables
 
1/2 cup  peanut oil
1/3 cup  reduced-sodium soy sauce
1/3 cup  rice vinegar
1 Tbsp  sugar
1 Tbsp  oriental sesame oil
1/2 tsp  dried crushed red pepper
12 oz.  cooked peeled deveined medium shrimp
2 large  broccoli stalks, stems peeled and thinly sliced, florets reserved
12 oz.  bow-tie pasta
8   green onions, chopped
 
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 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. 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. 
 
Serves 6. 
 
 
 
 
(ID: 80174) Mirror: rec.food.recipes: Sun, Nov 3, 2002


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