Pasta, Peas and Shrimp Salad

Description
Pasta, Peas and Shrimp Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 8

Ingredients

 * 12 ounces fresh or frozen peeled and deveined medium-sized shrimp
 * 8 ounces dried rotini pasta (optional: may use other pasta shapes like radiatori or gemelli)
 * 1 6-ounce package of frozen snow peas
 * 1 red sweet bell pepper, seeded and chopped
 * 4 green onions, sliced
 * ¼ cup white wine vinegar
 * 2 tablespoons vegetable oil
 * 2 tablespoons low-sodium soy sauce
 * ¼ teaspoon crushed red pepper
 * non-fat cooking spray

Directions

 * 1) Thaw shrimp if frozen.
 * 2) Cook pasta according to package instructions.
 * 3) Add snow peas to pasta water about 1 minute before pasta is done cooking.
 * 4) Drain in a colander then return pasta and peas to the pot.
 * 5) Add bell pepper and green onions and toss well.
 * 6) Cover and set aside.
 * 7) Place vinegar, oil, soy sauce and red pepper in an airtight container, cover, then shake to combine ingredients for vinaigrette.
 * 8) Spray skillet with cooking spray and heat over medium-high heat.
 * 9) Add shrimp and cook until opaque.
 * 10) Place pasta mixture in a large serving bowl.
 * 11) Add shrimp and toss well.
 * 12) Drizzle vinaigrette then toss until well coated then serve.