Recipe by USA WEEKEND columnist Pam Anderson
"A creamy Asian dressing nicely compliments this pasta salad with broccoli, red pepper, bean sprouts, and peanuts."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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.
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!
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.
* 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
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Crunchy, savory and sweet combination of broccoli, ramen noodles, seeds, and nuts
Fresh broccoli with lots of bacon, grapes, almonds, and a sweet, tangy dressing.
A kicking, creamy 5-star broccoli salad with bacon and cheese.