Asian Bowtie Pasta Salad w/ Shrimp and Vegetables

• 1/3 cup (80 ml) peanut oil
• 1/3 cup (80 ml) soy sauce (reduced sodium or regular)
• 1/3 cup (80 ml) rice vinegar
• 2 tsp (10 ml) sugar
• 4 tsp (20 ml) sesame oil
• 1/2 tsp (2 ml) dried crushed red pepper
• --
• 1 lb (.5 kg). medium shrimp, cooked, peeled and deveined
• 1 red bell pepper, cut into 1/2 inch pieces
• 2 large broccoli stalks, stems peeled and julianned, florets reserved
• 12 oz (336 grm). bowtie pasta
• 1/3 cup (80 ml) red onion in 1/4 to 1/2 inch chop
• 4 green onions, chopped
• salad greens, washed (optional)

1. Whisk first 6 ingredients in small bowl to blend;season with salt and pepper.
2. Transfer one half of dressing to large bowl.
3. Mix in shrimp and bell pepper;let marinate 15 minutes while keeping chilled in refrigerator.
4. Heat large pot of salted water to boiling.
5. Blanche broccoli stems and then florets in pot until crisp tender, about 2 minutes.
6. Using slotted spoon, remove broccoli from water, drain and chill.
7. Cook pasta in same pot of boiling water until tender but still firm to bite--about 12 minutes.
8. Drain pasta and rinse with cold water until cool;let drain.
9. Add onions and broccoli stems to shrimp mixture.
10. Toss with anough additional dressing to coat.
11. Toss in broccoli florets last so that they don't become mangled.
12. Chill until served or serve immediately at room temperature.
13. Line a large flat bowl with salad greens and fill center with pasta salad.
14. Serve.

peanut oil, soy sauce, rice vinegar, sugar, sesame oil, red pepper, shrimp, red bell pepper, broccoli stalks, bowtie pasta, red onion, green onions, salad greens

Taken from online-cookbook.com/goto/cook/rpage/001A6F (may not work)