A vibrant and hearty pasta salad combining tender shrimp, edamame, crisp coleslaw mix, and fresh scallions in a zesty ginger-sesame dressing. Perfect for cookouts, gatherings, or a flavorful weeknight dinner, it’s refreshing, colorful, and packed with bold flavor.

Ingredients

• 1 pound large shrimp (26 to 30 per pound), peeled, deveined, tails removed
• 1 Tablespoon kosher salt (for brine)
• 1/2 teaspoon baking soda (for brine)
• 8 ounces (2 1/2 cups) campanelle or other pasta
• 8 ounces frozen shelled edamame
• 4 cups (11 ounces) shredded green coleslaw mix
• 4 scallions, white parts chopped, green parts sliced thin on bias, divided
• 1/3 cup chopped fresh ginger
• 1/3 cup unseasoned rice vinegar
• 1 1/2 Tablespoons sriracha
• 2 teaspoons toasted sesame oil
• 1/2 cup vegetable oil
• 1 1/4 teaspoons table salt, plus extra for cooking pasta and shrimp
• 1 teaspoon black sesame seeds, toasted
• 1 teaspoon white sesame seeds, toasted

Preparation

1. Brine the shrimp: Halve shrimp crosswise and place in a large bowl. Toss with kosher salt and baking soda. Refrigerate for 15 minutes to 1 hour, then rinse and pat dry.
2. Cook Shrimp: Bring 3 cups water to a boil in a large saucepan over high heat. Stir in shrimp and 1 1/4 teaspoons salt. Cover, remove from heat, and let stand until shrimp are opaque, about 5 minutes, shaking halfway through. Using a slotted spoon, transfer shrimp to a colander, rinse with cold water until cool, drain well, and transfer to a large bowl.
3. Cook Pasta & Edamame: Add 1 quart water to saucepan and return to boil. Add pasta and 1 1/2 teaspoons salt; cook until al dente. Add edamame for the last 2 minutes of cooking. Drain pasta and edamame, rinse with cold water, and drain well. Add to shrimp in large bowl.
4. Combine Salad Base: Add coleslaw mix and two-thirds of the scallion greens to the shrimp and pasta mixture.
5. Make Dressing: In a blender, process scallion whites, ginger, rice vinegar, sriracha, and toasted sesame oil until coarse, about 30 seconds. With blender running, slowly drizzle in vegetable oil until dressing is emulsified and smooth, about 1 minute.
6. Dress Salad: Pour dressing over salad and toss to combine. Transfer to a serving bowl.
7. Finish & Serve: Sprinkle with remaining scallion greens and sesame seeds. Serve immediately or chill until ready to serve.