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Asian Bowtie Pasta Salad w/ Shrimp and Vegetables
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Serves/Makes:6 or more

  • 1/3 cup (80 ml) peanut oil
  • 1/3 cup (80 ml) soy sauce (reduced sodium or regular)
  • 1/3 cup (80 ml) rice vinegar
  • 2 tsp (10 ml) sugar
  • 4 tsp (20 ml) sesame oil
  • 1/2 tsp (2 ml) dried crushed red pepper
  • --
  • 1 lb (.5 kg). medium shrimp, cooked, peeled and deveined
  • 1 red bell pepper, cut into 1/2 inch pieces
  • 2 large broccoli stalks, stems peeled and julianned, florets reserved
  • 12 oz (336 grm). bowtie pasta
  • 1/3 cup (80 ml) red onion in 1/4 to 1/2 inch chop
  • 4 green onions, chopped
  • Garnish:
  • salad greens, washed (optional)
  • Whisk first 6 ingredients in small bowl to blend;season with salt and pepper.
  • Transfer one half of dressing to large bowl.
  • Mix in shrimp and bell pepper;let marinate 15 minutes while keeping chilled in refrigerator.
  • Heat large pot of salted water to boiling.
  • Blanche broccoli stems and then florets in pot until crisp tender, about 2 minutes. Using slotted spoon, remove broccoli from water, drain and chill.
  • Cook pasta in same pot of boiling water until tender but still firm to bite--about 12 minutes.
  • Drain pasta and rinse with cold water until cool;let drain.
  • Add onions and broccoli stems to shrimp mixture.
  • Toss with anough additional dressing to coat.
  • Toss in broccoli florets last so that they don't become mangled.
  • Chill until served or serve immediately at room temperature.
  • Line a large flat bowl with salad greens and fill center with pasta salad.
  • Serve.
An adaptation of a recipe from Bon Appetit, November 1997. I have reduced the peanut oil and sugar and upped the sesame oil by 1 t.

To see original recipe visit www.epicurious.com

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