Source:

susan

Serves/Makes:6 or more

Ingredients

• 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)

Preparation

• 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.

Comments

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