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

A bowl of rotini pasta salad with shrimp, red bell peppers, green beans, chopped nuts, and herbs. Chopsticks rest on the bowl, and additional servings appear in the background.

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

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!

Prep Time20

Cook Time20

Resting Time30

Total Time1 10

Course: Main Course

Cuisine: American, Asian

Keyword: Crowd pleaser, Ginger, Pasta, Peanuts, Picnic, Red Bell Pepper, Sesame seeds, Shrimp, Soy sauce, Summer

Servings:

Author: Nicole

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

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

In a small bowl, marinate the shrimp in the soy sauce and sherry while preparing the other ingredients.
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.
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.
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!

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