Asian Bow-Tie Pasta Salad with Shrimp and Vegetables


  • 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


    If You Have Leftover Cooked Chicken Or Turkey On Hand, Use It Instead Of The Shrimp.

    Epicurious Favicon Epicurious
    View Full Recipe

    MS Found Country:US image description
    Back to top