Chilled Thai Shrimp and Pasta Salad with Lemon Grass

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Chilled Thai Shrimp and Pasta Salad with Lemon Grass
Serves 4
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  1. 2 cups Farfalle Pasta, bow tie
  2. - Boiling Salted Water, as needed
  3. 16 ea. Extra Large Shrimp, cooked
  4. 1 cup Bok Choy, chopped
  5. 1 ea. Red Bell Pepper, chopped
  6. 1⁄2 cup Green Onion, chopped
  7. 1⁄4 cup Lemon Grass, fresh, minced
  8. 1 Tbsp. Ginger Root, minced
  9. 1 Tbsp. Jalapeno Pepper, minced
  10. 1⁄2 cup Soy Vey Veri Veri Teriyaki Sauce
  11. 3 Tbsp. Rice Wine Vinegar
  12. 2 Tbsp. Sesame Oil
  13. 2 Tbsp. Cilantro, chopped
  14. 3 Tbsp. Granulated Peanuts (Optional Garnish)
  1. Cook pasta in boiling salted water until al dente. Rinse in cold water, drain well and place in a large bowl to toss.
  2. Add bok choy, red bell pepper and green onion and toss.
  3. Make dressing by whisking together lemon grass, ginger, jalapeno, teriyaki, rice wine vinegar, sesame oil and cilantro.
  4. Pour dressing over tossed pasta and vegetables and stir to combine.
  5. Divide mixture into 4 servings and top each serving with 4 cooked shrimp and optional peanut garnish.
Nino Salvaggio