Asian Bowtie Pasta Salad With Shrimp And Vegetables Recipe
Servings: 6
Ingredients
- 1/2 c. peanut oil
- 1/3 c. reduced-sodium soy sauce
- 1/3 c. rice vinegar
- 1 Tbsp. sugar
- 1 Tbsp. oriental sesame oil
- 1/2 tsp dry crushed red pepper
- 12 ounce cooked peeled deveined medium shrimp
- 2 lrg broccoli stalks, stems peeled and thinly sliced, florets reserved
- 12 ounce bow-tie pasta
- 8 x green onions, minced
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. Fold in shrimp and let marinate 15 min.
- Cook broccoli stems and florets in large pot of boiling salted water till crisp-tender, about 2 min. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta. Drain; rinse with cool water till cold and drain again.
- Add in broccoli, pasta and green onions to shrimp mix. Toss with sufficient additional dressing to coat. Serve at room temperature, or possibly cover and chill up to 6 hrs and serve cool.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 274 | |
| Calories from Fat 189 | 69% |
| Total Fat 21.4g | 27% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 896mg | 37% |
| Potassium 294mg | 8% |
| Total Carbs 7.24g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.36g | 2% |
| Protein 13.61g | 22% |
