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
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.
Ingredients
1 teaspoon ground ginger
¼ cup vegetable oil
¼ cup chopped fresh cilantro
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
¾ teaspoon hot red pepper flakes
8 ounces broccoli florets
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
