Asian Pasta Salad with Shrimp, Red Pepper, and Honey Roasted Peanuts

It is just about time for picnics and summer potlucks. And when you have a picnic or summer potluck, there is a calling for a pasta salad of some sort. They are quick, relatively easy to prepare, and they feed a crowd. But the one thing I do not care for is a pasta salad that has been set up to the point where the pasta has absorbed all of the dressing. So, I like to prepare/pack the pasta and the dressing separately, then toss it all together just before serving. This makes for a balanced pasta salad in taste and texture.

Shrimp, pasta (a fun shape is always a good thing for the kiddos), a few veggies, and a light ginger-soy dressing come together in this delicious Asian inspired pasta salad. But what really makes this dish is the addition of the honey roasted peanuts. They add a wonderful sweet and savory crunch that we love. If you have allergy concerns about the peanuts, chow mien noodles or fried won-ton strips would be a good substitute, but don’t add them until the very end.

Asian Pasta Salad with Shrimp, Red Pepper, and Honey Roasted Peanuts

By Nicole Prep: 20 minsCook: 20 minsResting Time: 30 minsTotal: 1 hr 10 mins Servings: 8 Shrimp, pasta, and a few veggies, and a light ginger-soy dressing come together in this delicious Asian inspired pasta salad. The honey-roasted peanuts add a delightful crunch!

Equipment

• Dutch oven with steamer basket

Ingredients 

For the Dressing

• 1 tablespoon finely minced garlic
• 1 tablespoon finely grated fresh ginger
• 6 tablespoons reduced sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon sesame oil
• 2 tablespoons mayonnaise
• ¼ cup Safflower oil or other neutral oil
• 1 tablespoon water

For the Pasta Salad

• 1 pound medium shrimp
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon dry Sherry
• 2 tablespoons kosher salt
• 1 pound fusilli pasta
• 1 large red bell pepper, cut into bite size pieces
• 8 ounces snow peas, trimmed and thinly sliced on the bias
• ¾ cup honey roasted peanuts, coarsely chopped and divided
• 3 green onions, trimmed and thinly sliced
• 3 tablespoons chopped fresh cilantro
• Crushed red pepper to taste

Instructions 

For the Dressing

1. In a medium bowl, whisk together the garlic, ginger, soy sauce, vinegar, sugar, and sesame oil. Using a wire whisk, slowly whisk in oil in a steady stream to make an emulsified dressing. (Dressing can be made and refrigerated a day in advance.)

For the Pasta Salad

1. In a small bowl, marinate the shrimp in the soy sauce and sherry while preparing the other ingredients.
2. Bring 1 gallon of water to a boil in a large stock pot. In a separate saucepan, heat 1 inch of water. Arrange shrimp in a steamer basket and set over boiling water in the saucepan, cover, reduce heat to low, and steam without lifting the lid until shrimp are opaque, about 5 minutes. Remove the basket and set aside to cool.
3. Add the salt and pasta to the stock pot of boiling water; cook according to manufacturer’s directions. Thoroughly drain and spread out on a rimmed baking sheet to cool to room temperature.
4. Transfer shrimp, pasta, pepper, snow peas, ½ cup of the peanuts, green onions, and cilantro to a large bowl; do not mix.(Pasta can be covered and refrigerated for up to 2 hours.) When ready to serve add the dressing, toss to coat, and let stand at room temperature for 15 minutes. Add crushed red pepper to taste and garnish with the remaining 1/4 cup peanuts. Enjoy!

Nutrition

Calories: 464kcal, Carbohydrates: 51g, Protein: 21g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 73mg, Sodium: 2657mg, Potassium: 457mg, Fiber: 4g, Sugar: 5g, Vitamin A: 933IU, Vitamin C: 37mg, Calcium: 81mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.