"A creamy Asian dressing nicely compliments this pasta salad with broccoli, red pepper, bean sprouts, and peanuts." — USA WEEKEND columnist Pam Anderson
Watch video tips and tricks
garlic cloves, minced
rice wine vinegar
hot red pepper flakes
rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
carrots, peeled and coarsely grated
red bell pepper, cut into bite-size strips
green onions, thinly sliced
chopped roasted (or honey-roasted) peanuts
chopped fresh cilantro
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
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!
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!
While I agree with the other reviewers on the fact that it is a very good salad, it still needs a few adjustments to make it to my 5* book. First of all, I used rice noodles. I hate it when an Asian-inspired recipe calls for Italian pasta! I reduced the pasta to 1/2 lb but I kept the same amount of everything else. Next time I'll probably omit the peanuts because i couldn't taste them anyway. I'll skip the carrots too, just because I don't care for them. All in all, however, it made a very enjoyable dinner. Thanks for posting, Pam!
I halved this recipe and it still made quite alot. This is a really great salad. Next time I'll omit the deli beef because the flavor got lost anyway in the process and just use this as a side dish. I love sesame oil but although it was not too overpowering, next time will decrease it by 1/2 tsp. Added toasted sesame seeds, blanched the broccoli, used flat fettucine noodles so it appeared more 'Asian', and added a bit of wasabi mustard and orange juice/zest to the dressing. Emulsified dressing in the food processor. I loved the textures in here. Next time will cut down on the carbs, and up the bean sprouts. Beautiful colors and textures, as well as great asian flavors make this a great salad to serve along side a grilled steak. This is a meal in itself and a nice summer meal at that. I am a garlic lover so upped the garlic. Will also use more green onion next time, just out of personal preference. Very nice recipe and a nice change of pace from the regular pasta salad.
My husband and I LOVED this one. The spices are the perfect mix. The dressing is what makes it - you can really throw in any vegetables and make it work.
Delicious dressing without the mayo! The only change I made: I chopped some chicken breast and marinated it in some soy sauce, sesame oil and some garlic and then sauteed it. I used this instead of the beef. I also used ramen noodles- way more delicious than just penne pasta! Delicious recipe- thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Pasta Salad with Beef, Broccoli and Bean Sprouts
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 173
Fresh broccoli with lots of bacon, grapes, almonds, and a sweet, tangy dressing.
This tasty salad is perfect for potlucks and buffets.
See how to make a 5-star summer salad.