Campanelle Salad with Shrimp, Cabbage, and Scallion-Ginger Dressing
By Andrea GearyPublished on June 2, 2025
Time
50 minutes
Yield
Serves 6
Ingredients
Before You Begin
If campanelle is unavailable, substitute penne. There’s no need to peel the ginger; just give it a thorough wash. Use the full amount of sriracha if you’re a fan of spice. We intentionally overcook the pasta in this recipe so that it remains tender, even when served cold. If making this salad ahead, dress the salad and then garnish it with the scallion greens and sesame seeds right before serving. We like a mix of white and black sesame seeds here, but it’s fine to use 2 teaspoons of either.
Instructions
- Bring 3 cups water to boil in large saucepan over high heat. Stir in shrimp and 1 tablespoon salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking saucepan halfway through. Using spider skimmer or slotted spoon, transfer shrimp to colander; rinse with cold water until cool. Drain well and transfer to large bowl. Add 1 quart water to water in saucepan and return to boil.
- Add pasta and 1½ teaspoons salt to boiling water and cook until pasta is al dente. Add edamame to saucepan with pasta and cook 2 minutes more. Drain and rinse with cold water. Drain well and add to shrimp along with coleslaw mix and two-thirds of scallion greens.
- Process scallion whites, ginger, vinegar, sriracha, sesame oil, and salt in blender until coarse paste forms, about 30 seconds. With blender running, slowly drizzle in vegetable oil until dressing is emulsified and smooth, about 1 minute.
- Pour dressing over salad and toss to combine. Transfer to serving bowl. Sprinkle with remaining scallion greens and sesame seeds and serve.
Time
50 minutesYield
Serves 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For a pasta salad that could serve as a main course, we swapped some of the pasta for perfectly cooked shrimp, shredded cabbage (for convenience, we used packaged coleslaw mix), and edamame. We chose campanelle because its swirly shapes were perfect for holding dressing, and we cooked the pasta until it was a little too soft so that as it cooled and firmed up, it would have just the right tender texture. Because a classic thin vinaigrette would slide to the bottom of the bowl, we thickened ours by blending it with fresh ginger and scallion whites. A shower of toasted sesame seeds was the finishing touch for this satisfying salad.
Want more? Read the whole storyBefore You Begin
If campanelle is unavailable, substitute penne. There’s no need to peel the ginger; just give it a thorough wash. Use the full amount of sriracha if you’re a fan of spice. We intentionally overcook the pasta in this recipe so that it remains tender, even when served cold. If making this salad ahead, dress the salad and then garnish it with the scallion greens and sesame seeds right before serving. We like a mix of white and black sesame seeds here, but it’s fine to use 2 teaspoons of either.
Instructions
- Bring 3 cups water to boil in large saucepan over high heat. Stir in shrimp and 1 tablespoon salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking saucepan halfway through. Using spider skimmer or slotted spoon, transfer shrimp to colander; rinse with cold water until cool. Drain well and transfer to large bowl. Add 1 quart water to water in saucepan and return to boil.
- Add pasta and 1½ teaspoons salt to boiling water and cook until pasta is al dente. Add edamame to saucepan with pasta and cook 2 minutes more. Drain and rinse with cold water. Drain well and add to shrimp along with coleslaw mix and two-thirds of scallion greens.
- Process scallion whites, ginger, vinegar, sriracha, sesame oil, and salt in blender until coarse paste forms, about 30 seconds. With blender running, slowly drizzle in vegetable oil until dressing is emulsified and smooth, about 1 minute.
- Pour dressing over salad and toss to combine. Transfer to serving bowl. Sprinkle with remaining scallion greens and sesame seeds and serve.
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