Seriously Simple: A new twist on pasta salad: Asian style
3. To serve, arrange noodles in a serving bowl or in individual shallow bowls. Garnish with scallions, lime wedges and sprigs of mint. Serve chilled.
Helpful tips
-Cooking pasta for a chilled salad requires a few tricks to make sure that the pasta doesn't stick together. If using fresh noodles, remember they cook much faster than dried. Cook the pasta in boiling water, making sure to separate the noodles while cooking, using tongs or chopsticks. Make sure to check and pull the pasta out of the water when it is still slightly al dente. It will continue to cook.
-Drain the pasta and rinse with cool water to make sure the noodles don't stick together. Then coat with vegetable oil to keep the noodles from sticking.
-If using more fragile noodles, gently mix with dressing.
-This can be made up to one day ahead, covered and refrigerated.
-Substitute cooked chicken, crabmeat or tofu for the shrimp.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
