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Asian Pasta Salad with Beef, Broccoli and Bean Sprouts
Asian Pasta Salad with Beef, Broccoli and Bean Sprouts
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Toss broccoli, red pepper, bean sprouts, and peanuts with creamy soy-ginger dressing for a delectable pasta salad.
Ingredients:
  • 3 medium garlic cloves, minced
  • 6 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 0.75 teaspoon hot red pepper flakes
  • 2 tablespoons mayonnaise
  • 0.25 cup vegetable oil
  • 2 tablespoons salt
  • 1 pound penne pasta
  • 8 ounces broccoli florets
  • 1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
  • 3 medium carrots, peeled and coarsely grated
  • 1 medium red bell pepper, cut into bite-size strips
  • 2 cups bean sprouts
  • 3 green onions, thinly sliced
  • 0.5 cup chopped roasted (or honey-roasted) peanuts
  • 0.25 cup chopped fresh cilantro
Instructions:
  • Combine garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until creamy, then slowly drizzle in oil while whisking continuously to create a smooth dressing. Refrigerate until serving. Transfer to a sealed jar for storage.
  • In a large soup kettle, bring 1 gallon of water and 2 tablespoons of salt to a boil. Add pasta and cook according to package instructions, stirring occasionally. Add broccoli during the last minute of cooking. Drain pasta and broccoli well, then spread on a large baking sheet with edges. Let cool while you prepare the rest of the salad ingredients.
  • Combine all salad ingredients in a large bowl or a gallon-size zipper bag, making sure to exclude the soy-ginger dressing. Refrigerate if desired. When serving time comes, simply add the dressing, toss to coat, and serve!

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