Asian Pasta Salad with Beef, Broccoli and Bean Sprouts recipe

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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
¾ teaspoon hot red pepper flakes
2 tablespoons mayonnaise
¼ 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
½ cup chopped roasted (or honey-roasted) peanuts
¼ cup chopped fresh cilantro

Nutrition Info

467.6 calories
carbohydrate: 53.7 g
cholesterol: 28.6 mg
fat: 19.2 g
fiber: 5 g
protein: 23.9 g
saturatedFat: 3.4 g
servingSize: -
sodium: 3119.8 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing, keep chilled until ready to toss with salad. Store in a clean jar with lid.

  2. Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.

  3. Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing, toss to coat and serve.

Recipe Yield

8 servings

Recipe Note

A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

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