Ingredients
1 cup orzo pasta, prepared as directed and chilled
1 lb. small to medium sized cooked cocktail shrimp, tails removed
1/2 of a medium cantaloupe (musk melon), cut into 1/2 inch cubes
1 medium cucumber, peeled and cut into 1/2 inch cubes
1/4 cup fresh mint leaves
1/4 cup rice wine vinegar
2 cloves garlic
1/4 tsp. salt
1 Tbs. Sesame oil
2 Tbs. vegetable oil
Preparation
Combine pasta, shrimp, melon and cucumber in a large bowl and toss. In a blender combine mint, vinegar, garlic and salt and pulse to chop coarsely. Slowly drizzle in oils to combine. Pour dressing over salad and toss. Chill for at least one hour before serving.
