Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

4.6
(78)

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

7
7
7
7
Servings:
8
Yield:
8 servings

Ingredients

Soy-Ginger Dressing:

  • 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

Pasta Salad:

  • 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

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.

Tips

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

468 Calories
19g Fat
54g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 468
% Daily Value *
Total Fat 19g 25%
Saturated Fat 3g 17%
Cholesterol 29mg 10%
Sodium 3120mg 136%
Total Carbohydrate 54g 20%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 24g
Vitamin C 50mg 248%
Calcium 55mg 4%
Iron 4mg 22%
Potassium 633mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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