Asian Beef Noodle Salad

A slightly different Asian pasta salad features ground beef and shell pasta combined with napa cabbage, carrots, and green onions, tossed in a tangy red wine vinegar and soy sauce dressing.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 209 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 pound ground beef
• 1 ½ cups shredded carrots
• ¾ cup seashell pasta
• ½ teaspoon red pepper flakes
• 1 cup sliced green onions
• 4 cups shredded napa cabbage

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Step 2

Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

Step 3

Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.

Step 4

Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.