Oriental Seafood-Pasta Salad

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Category : Pastas/Risottos

Recipe : Oriental Seafood-Pasta Salad

For even more Asian flavor, try using your favorite oriental noodle in place of the
angel hair pasta in this salad.

Makes 4 servings

2 tablespoons reduced-sodium soy sauce
2 teaspoons oriental sesame oil
1 teaspoon granulated sugar
1 teaspoon grated pared fresh ginger root
1 teaspoon rice wine vinegar
1/2 cup snow peas
1/2 cup thinly sliced red bell pepper
1/2 cup cut asparagus (2" pieces)
1/2 cup julienned carrot
6 ounces angel hair pasta (capellini)
8 ounces cooked medium or large shrimp, peeled and deveined
1/2 cup drained canned baby corn, halved lengthwise

In small bowl, combine soy sauce, oil, sugar, ginger and vinegar, stirring until
sugar is dissolved; set aside.
In large pot of boiling water, cook snow peas, bell pepper and asparagus 1-2
minutes, until colors are bright and vegetables are just tender. With slotted
spoon, transfer vegetables to bowl of ice water; set aside.
In same pot of boiling water, cook carrot 1 minute, until bright orange and just
tender; with slotted spoon, transfer to same bowl of ice water; set aside.
In same pot of boiling water, cook pasta 3 minutes, until tender. Drain,
discarding liquid; rinse with cold water. Drain again; transfer to large bowl.
Add soy sauce mixture to pasta; toss to combine. Drain vegetables, patting dry
with paper towels; add vegetables, shrimp and corn to pasta mixture; toss again.

SERVING (1 CUP) PROVIDES: 1/2 Fat, 1 Vegetable, 1 Protein, 2 1/4 Breads, 5
Optional Calories.

PER SERVING: 268 Calories, 4 g Total Fat, 1 g Saturated Fat, 111 mg Cholesterol,
439 mg Sodium, 38 g Total Carbohydrate, 3 g Dietary Fiber, 19 g Protein, 54 mg
Calcium .