shrimp linguine salad

Prawn

Chilled linguine pasta tossed with shrimp, vegetables, and vinaigrette—light, fresh, and picnic-perfect.

8 ounces uncooked linguine pasta, broken in half
1 pound cooked medium shrimp, peeled and deveined
3 cups fresh broccoli florets
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1/2 pound fresh mushrooms, sliced
12 cherry tomatoes, halved 3/4 cup shredded carrots 1/2 cup sliced green onions 1/3 cup olive oil or canola oil 1/3 cup reduced-sodium soy sauce
1 tablespoon lemon juice 1 garlic clove, minced
1/2 teaspoon hot pepper sauce 2 tablespoons sesame seeds, toasted

Cook linguine according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, broccoli, artichokes, mushrooms, tomatoes, carrots and onions.
In a jar with a tight-fitting lid, combine the oil, soy sauce, lemon juice, garlic and hot pepper sauce; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with sesame seeds.