Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

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

• Calories: 468 Calories

Ingredients

• 1 teaspoon ground ginger
• 2 tablespoons salt
• 3 green onions, thinly sliced
• 1 tablespoon sesame oil
• 1 pound penne pasta
• 6 tablespoons soy sauce
• 2 tablespoons mayonnaise
• 1 tablespoon rice wine vinegar
• 1 tablespoon sugar
• 3 medium garlic cloves, minced
• 2 cups bean sprouts
• 8 ounces broccoli florets
• 3 medium carrots, peeled and coarsely grated
• 1 medium red bell pepper, cut into bite-size strips
• 0.25 cup vegetable oil
• 0.25 cup chopped fresh cilantro
• 0.75 teaspoon hot red pepper flakes
• 1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strip
• 0.5 cup chopped roasted (or honey-roasted) peanuts

Recipe Instructions

Step 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.

Step 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.

Step 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.