I like the food I cook and eat to have lots of color, lots of health, and lots of taste. Whenever we have a meal that consists of brown rice, roasted cauliflower, and oven roasted whole chicken, it all tastes great and is healthy but it all sort of melds together in a shade of beige. When I look down at my plate, I want to see some color. This salad is my kind of real food – tasty, fresh, healthy, and lots of color.
Chopped peanuts are a tasty addition in this salad, too. Serve on the side if allergies are an issue.
- 1 pound whole wheat pasta (linguine or other long type)
- 2 pounds shrimp, frozen (salad type, fully cooked wild and sustainably harvested)
- 2 red peppers, seeds removed and chopped
- 1 bunch green onions,chopped (use both green and white parts)
- 3 large carrots, shredded (about 3 to 4 cups)
- 1/2 cup sesame seeds, toasted
- 1 small knob of ginger, peeled and grated
- 1 lime, zest and juice (zest first and then juice)
- 3 garlic cloves
- 1 cup cilantro, loosely packed
- 1/4 cup seasoned rice vinegar
- 3/4 cup olive oil
- 1 1/2 teaspoon sesame oil
- 2 teaspoon rooster sauce (chili garlic sauce by Huy Fong Foods)
- 1/2 cup soy sauce, low sodium
- 1 Tablespoon sugar
- Cook pasta in a large pot and drain it. Return it to large pot.
- Add frozen shrimp to drained pasta (this is cooling the pasta and thawing the shrimp).
- Stir pasta and shrimp mixture occasionally to break up shrimp.
- Remove tops and insides from red peppers.
- Prepare vegetables and add to pasta and shrimp.
- Toss salad and prepare dressing (this can be done in a food processor or blender).
- Add dressing to salad and toss.
- Adjust seasoning and enjoy.
Even more notes for this recipe:
- I use my food processor to shred the carrots and after adding them to the pasta, I make the dressing in the bowl and pulse it until smooth. Don’t clean out the carrot remnants before making the dressing.
- If you don’t want the sugar, substitute honey or mirin, which is a sweet rice wine. Adjust quantity to taste.
- Enjoy this with chop sticks but feel free to grab a spoon, too!
What’s your favorite pasta salad to make? Have you ever burned sesame seeds?