Ingredients

Vinaigrette:
3 cloves garlic, minced
1/4 cup minced cilantro
2 tablespoons Dijon mustard
Juice and zest of 1 lime
1 teaspoon salt
1/4 cup corn oil

Salad:
8 ounces uncooked farfalle or bow-tie pasta
1 tablespoon olive oil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
2 tablespoons minced scallions
1/2 cup julienned carrot
1 cup julienned red bell pepper
1 basket cherry tomatoes, cut into halves
1 10-ounce package fresh spinach, torn
1 pound (or more) peeled cooked shrimp

Directions

Combine all vinaigrette ingredients except corn oil in a bowl; mix well. Add corn oil in a fine stream, whisking constantly. Chill until serving time.

For the salad, cook pasta al dente using the package directions. Rinse under cold water; drain well. Toss with olive oil in a large bowl. Gently mix in parsley, cilantro, scallions, carrot, bell peppers, tomatoes, spinach and shrimp. Gently toss with vinaigrette. Taste and correct seasonings. Serves 6-8.