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In last week's food newsletter, we shared some great meat-based entrees for a neighborhood barbecue. However, with two barbecues to attend this weekend, I'm frantically searching for the perfect pasta salad to share with friends. Last summer, I created this Asian-inspired dish, using one of my absolute favorite shapes of pasta, orecchiette (or "ears"). However, it really bums me out that this shape isn't available (as far as I can tell) in a whole-wheat variety. This refreshing no-mayo pasta salad is so versatile – use any vegetables and pasta you have on hand and let the dressing shine through.
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Chilled Sesame Orecchiette Salad
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For the salad
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1 pound pasta, cooked and chilled
1 bell pepper (your choice of color), chopped
1 cup snow peas
1 bunch cilantro, chopped
½ pound shrimp, cooked with tails removed
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For the Dressing
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1 lime, juiced
½ cup olive oil
½ cup soy sauce
2 tablespoons sesame oil
1/3 cup own sugar
3 tablespoons fresh ginger, minced
2 cloves garlic, minced
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Combine the salad ingredients in a large bowl and set aside. In a small bowl, whisk together the lime, olive oil, soy sauce, and sesame oil. Mix in the own sugar, ginger, and garlic. The mixture will be slightly thick. Pour over the pasta and vegetable mixture and combine thoroughly. Chill for two hours to let the flavors mix together.
