Summer Pastabilities: Bow-Thai Shrimp Salad Recipe by Lori

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Ingredients

Two (2) boxes Whole Wheat Bow Tie (10 oz. each)
Two (2) boxes Whole Wheat Medium Shells (16 oz. each)
Two (2) boxes Whole Wheat Angel Hair (16 oz. each)
One (1) box of a brand new product, Lemon Pepper Quinoa and Brown Rice
An assortment of Hodgson Mill-branded kitchen supplies (measuring cups and spoons, spatula, dough scraper)
A coupon for a future purchase of Hodgson Mill products
For your chance to win, all you have to do is tell us which pasta you'd use first -- and what you'd make with it.
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Bow-Thai Shrimp Salad
Preparation time: 20 minutes
Cooking time: 8 minutes
Equipment needed: small mixing bowl, large mixing bowl, colander, large pot, knife, rubber spatula, whisk
Ingredients
Dressing:
3/4 cup low-fat coconut milk
2 T fish sauce
3 T brown sugar
1 T Thai-style red curry paste (or more, to taste)
Juice of one lime (3-4 T)
zest of one lime
salt and pepper, to taste
Pasta Salad:
1 10 ounce box Hodgson Mill Whole Wheat Bow Ties
1 lb medium peeled, precooked shrimp, thawed
2 cups chopped red, orange, or yellow sweet peppers
1 medium seedless cucumber, halved lengthwise and sliced into ¼ inch half-moons
3 scallions, thinly sliced
5 ounces fresh spinach leaves, coarsely chopped
½ cup chopped fresh cilantro