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Shrimp Pasta Salad

With its light Asian-inspired dressing, this salad makes a great light summer supper or a terrific picnic side dish.


1/4

 

cup orange juice

1/4

 

cup white wine vinegar

1

 

tablespoon honey

2

 

teaspoons minced garlic

2

 

teaspoons black sesame seeds

1

 

teaspoon minced fresh ginger

1

 

teaspoon dry mustard

1

 

teaspoon wasabi powder

2

 

tablespoons olive oil

1

 

tablespoon sesame oil

12

 

ounces capellini or very thin spaghetti, cooked al dente and chilled

24

 

large raw shrimp, peeled and deveined

1

 

large red onion, sliced 1/4-inch thick

2

 

zucchini, sliced 1/2-inch thick

8

 

green onions, trimmed

 

 

Nonstick cooking spray for spraying vegetables

18

 

cherry tomatoes, cut in half

 

 

Salt to taste

2

 

tablespoons chopped fresh dill weed

In small bowl, combine orange juice, vinegar, honey, garlic, sesame seeds, ginger, dry mustard, and wasabi powder. Gradually whisk in olive oil and sesame oil until well blended. Pour dressing over chilled capellini; toss to coat.

Thread shrimp on six 12-inch skewers. Spray shrimp, red onion slices, zucchini slices, and green onions with cooking spray. Grill vegetables 5 to 10 minutes or until crisp-tender, turning once halfway through grilling time. Grill shrimp 4 to 5 minutes or until pink, turning once halfway through grilling time.

Remove skewers and vegetables from grill. Separate red onion into rings; slice green onions diagonally. Combine pasta, shrimp, red and green onions, zucchini, and tomatoes. Toss well. Season with salt to taste. Sprinkle with dill weed. Serve immediately.

Makes 6 servings.

Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.

 
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