Ingredients
8 ounces uncooked linguine, broken in half1 pound cooked medium shrimp, peeled and deveined3 cups fresh broccoli florets1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1/2 pound fresh mushrooms, sliced12 cherry tomatoes, halved3/4 cup shredded carrots1/2 cup sliced green onions1/3 cup olive oil1/3 cup reduced-sodium soy sauce1 tablespoon lemon juice1 garlic clove, minced1/2 teaspoon hot pepper sauce2 tablespoons sesame seeds, toasted
Preparation
Cook linguine according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, broccoli, artichokes, mushrooms, tomatoes, carrots and onions.
In a jar with a tight-fitting lid, combine the oil, soy sauce, lemon juice, garlic and hot pepper sauce; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with sesame seeds.
