Shrimp Linguine Salad


* 8 ounces uncooked linguine, broken in half

* 1 pound cooked medium shrimp, peeled and deveined

* 3 cups fresh broccoli florets

* 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

* 1/2 pound fresh mushrooms, sliced

* 12 cherry tomatoes, halved

* 3/4 cup shredded carrots

* 1/2 cup sliced green onions

* 1/3 cup olive oil

* 1/3 cup reduced-sodium soy sauce

* 1 tablespoon lemon juice

* 1 garlic clove, minced

* 1/2 teaspoon hot pepper sauce

* 2 tablespoons sesame seeds, toasted


* 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. Yield: 9 servings.