Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: SunFlower

"A creamy Asian dressing nicely compliments this pasta salad with broccoli, red pepper, bean sprouts, and peanuts."

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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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

READ REVIEWS (16)

DIRECTIONS

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.
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.
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.

This recipe was originally featured in the USA WEEKEND article Fast, Fabulous Fall Fruit Desserts on October 9, 2005.

Find the Perfect Recipe from Pam Anderson .

Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over .

REVIEWS

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Reviewed on Jul. 28, 2006 by cookinme

I have to agree with Tuni. I thought that this was a great change from usual pasta salad. I added extra vinegar to the dressing, used honey instead of sugar, I didn't have crushed red pepper flake so I added some Asian Essence. I put the dressing in a shaker to mix it. For the salad I used rotini and probably only half a box. I didn't have peanuts so I used some sunflower seeds, and I cooked the broccoli a bit with the pasta, and added some fresh peas that I had in the fridge. Next time I will take Tuni's suggestion and use some Oj in the dressing and maybe even add some mandarins to the salad. Can't wait to have the leftovers for lunch!

11 users found this review helpful

Reviewed on Jul. 28, 2006 by ~TNT~

We absolutely loved this dish. As with everything in life, you make changes to suit your own personal tastes, but this one is a basic 5 star recipe. To the dressing, I added an extra clove of garlic, a bit of Orange Zest, Sesame Seeds and dried Celery Flakes. I also used 1/2 tsp. cayenne, as opposed to the 3/4 tsp. chili pepper flakes and omitted the mayo. For the salad, I used 8 oz. pasta with more of the veggies, 1/2 lb. roast beef and all of the dressing. I thought it was perfect that way, and actually would have been lacking in the dressing dept. otherwise. It was delicious at dinnertime, and it was even better at 2am, when I pulled a refrigerator raid. I think next time I make this, I will actually mix it up ahead of time, and give the flavors a chance to blend. Delicious dressing... a keeper in my book! Oh, we also used a blend of Honey Roasted Peanuts and Cashews, which was kind of nice. Thank you, Pam Anderson!

9 users found this review helpful

Reviewed on Jul. 28, 2006 by kathleen

I give this a 5* but not for the reasons you might think! Please read on. The salad turned out nice. Since my diet really limited the content it wasnt much more than a basic pasta salad with green onions, cilantro and I added some cubed cheddar. I made the dressing with reduced sodium soy and held the pepper flakes and mayo, however, after tasting it I decided to add the mayo, thankfully, it made a great difference for me and I enjoyed it a lot. So here's the kicker and I cant believe the results: I used the basic dressing sans mayo and increased to ½ C reduced sodium soya (I even took a walk on the wild side and used the pepper flakes!) as a marinade for the pork! Fabulous! I loved it, I loved it, I loved it! I will try this again with chicken in the salad or as a marinade! Thanks

7 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 466

Total Fat: 19.1g
Cholesterol: 29mg
Sodium: 3119mg
Total Carbs: 53.6g
Dietary Fiber: 5.2g
Protein: 23.8g

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