Asian Pasta Salad with Beef, Broccoli and Bean Sprouts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A creamy Asian dressing nicely compliments this pasta salad with broccoli, red pepper, bean sprouts, and peanuts. 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 |
3/4 teaspoon hot red pepper flakes |
2 tablespoons mayonnaise |
1/4 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 |
1/2 cup chopped roasted (or honey-roasted) peanuts |
1/4 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.
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