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Epicurious
Bon Appétit

Asian Bow-Tie Pasta Salad with Shrimp and Vegetables

4.1

(64)

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

Recipe information

  • Yield

    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

Preparation

  1. Step 1

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

    Step 2

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

    Step 3

    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.

    Step 4

    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.

TagsPasta SaladPastaFarfalleAsianShrimpShellfishSeafoodBell PepperVegetableBroccoli RabeScallionOnionRoot VegetableMainSideLunchDinnerDairy FreeQuickEasyMake AheadSimmerBon Appétit
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