- 8 ounces uncooked linguine pasta, broken in half
- 1 pound cooked medium shrimp, peeled and deveined
- 3 cups fresh broccoli florets
- 1 (14 ounce) can water packed artichoke hearts, 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 or canola 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.