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Seafood: Sesame Pasta Salad

Source of Recipe

Country Italian from Best Recipes
Sesame Pasta Salad

WW Points
Makes 4 main-dish servings


1 small eggplant, unpeeled
1 large sweet potato, peeled and cut into 1/4-inch slices
4 ounces Portobello or crimini mushrooms, cut into 1/2-inch slices
2 red bell peppers, cut into 1-inch strips
8 ounces thin spaghetti, cooked and cooled to room temperature
8 ounces cooked shrimp
1/4 cup sliced green onions including tops
3 tablespoons finely chopped fresh cilantro or parsley

>Sesame Vinaigrette (recipe follows)
Salt and black pepper
2 teaspoons toasted sesame seeds

Line jelly-roll pan with aluminum foil and spray with nonstick cooking spray. Preheat oven to 425°F.

Cut eggplant into 1/2-inch-thick slices; cut slices into 1/2-inch strips. Arrange eggplant, sweet potato, mushrooms and bell peppers on prepared pan. Bake 20 to 25 minutes or until vegetables are tender. Cool to room temperature.

Combine vegetable mixture, spaghetti, shrimp, green onions and cilantro in large serving bowl; drizzle with Sesame Vinaigrette and toss. Season to taste with salt and black pepper; sprinkle with sesame seeds.

>>>Sesame Vinaigrette
2 tablespoons reduced sodium soy sauce
1-1/2 tablespoons dark sesame oil
1 tablespoon balsamic or red wine vinegar
1 tablespoon water
2 teaspoons sugar
1 clove garlic, minced

Combine all ingredients in small jar with tight-fitting lid; refrigerate until serving time. Shake well before using.

1 serving w/dressing equals: Calories 485 (15% of calories from fat); Total Fat 8 gm (Saturated Fat 1 gm); Protein 25 gm; Carbohydrate 79 gm; Cholesterol 111 mg; Sodium 403 mg; Fiber 3 gm ++++ WWP: 10