Shrimp Linguine Salad

• 8 ounces uncooked linguine, broken in half
• 1 pound cooked medium shrimp, peeled and deveined
• 3 cups fresh broccoli florets
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, 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
• 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

1. 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.
2. 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.

linguine, shrimp, fresh broccoli florets, water, mushrooms, cherry tomatoes, carrots, green onions, olive oil, soy sauce, lemon juice, garlic, hot pepper, sesame seeds

Taken from www.tasteofhome.com/recipes/shrimp-linguine-salad/ (may not work)