Spicy Shrimp Noodle Salad with Thai Chili Dressing

On a hot summer evening I wanted something light and refreshing for dinner.

I already had about a pound of cooked whole wheat pasta in the refrigerator, so a chilled noodle salad seemed ideal.

Combine the dressing ingredients in a large bowl and toss the pasta in until thoroughly coated.

I added a pound or two of cooked shrimp, but shredded chicken also works well. I used thawed, cooked shrimp for convenience.

Use whatever vegetables you have on hand. I roasted strips of eggplant and tomatoes lightly drizzled with olive oil and sprinkled with herbs at 400°F for about 35 minutes. Let them cool, then dice the tomatoes before adding them with the eggplant.

I often do small roasting jobs in a countertop toaster/convection oven to save electricity and avoid heating the house. If you prefer a full-size oven, roast vegetables in the early morning or late evening to keep the kitchen cool.

Roasted green beans, asparagus, cherry tomatoes and zucchini are all good choices. For this salad I also added one thinly sliced red bell pepper and some leftover steamed green beans cut into thin strips.

Toss everything together so the dressing coats the pasta, shrimp and vegetables evenly. Long wooden chopsticks make mixing easier and help protect delicate ingredients.

I used chopsticks to twist each serving of pasta into a neat bundle and placed it on a bed of mixed spring greens, then spooned extra vegetables and shrimp around the mound. A light sprinkle of sesame seeds and a few small slices of tomato and jalapeno finish the plate.

The result is colorful, flavorful and satisfying without heating up the kitchen. Best of all, I didn’t need to make a trip to the grocery store.