Shrimp Linguine Salad

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1/2 pound fresh mushrooms, sliced

3 cups fresh broccoli florets

1 garlic clove, minced

1 (14 ounce) can water packed artichoke hearts, drained and chopped

8 ounces uncooked linguine pasta, broken in half

1 tablespoon lemon juice

3/4 cup shredded carrots

1/2 cup sliced green onions

2 tablespoons sesame seeds, toasted

12 cherry tomatoes, halved

1/3 cup reduced-sodium soy sauce

1 pound cooked medium shrimp, peeled and deveined

1/2 teaspoon hot pepper sauce

1/3 cup olive oil or canola oil

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