recipe ingredients
1 cup dried small pasta shells
1/3 cup seasoned rice vinegar
1 Tbsp. minced fresh ginger
1 Tbsp. reduced-sodium soy sauce
1 tsp. Asian (toasted) sesame oil
2 Tbsp. chopped green onion
1/4 tsp. hot chili flakes
6 oz. baby spinach leaves, fresh
1 cup frozen petite peas, thawed
6 oz. shelled cooked tiny shrimp

recipe directions
Cook pasta according to package directions until just al dente; drain and rinse with cold water. Combine vinegar, ginger, soy sauce, sesame oil, onion, and chili flakes. Measure 3 tablespoons of this dressing into a large bowl, add spinach, and mix. Mound spinach equally on 3 dinner plates. To bowl, add remaining dressing, pasta, peas, and shrimp; mix. Mound equally on spinach. Spoon any dressing left in bowl over salad.

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