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Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

"A creamy Asian dressing nicely compliments this pasta salad with broccoli, red pepper, bean sprouts, and peanuts."
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servings 468 cals
Original recipe yields 8 servings


  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 3120 mg
  • 125%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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{{model.addEditText}} Print
  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.


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

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Read all reviews 62
  1. 74 Ratings

Most helpful positive review

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 gr...

Most helpful critical review


Most helpful
Most positive
Least positive

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 gr...

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 ga...

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 f...

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 A...

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...

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...

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.

This salad is nice if you're looking for a different taste from the usual. I followed the recipe except used medium sized rice noodles from the international aisle of the grocery store and blan...

my husband and my nine year old son and sixteen year old daughter could not stop eating this! SO good! I omitted the quarter cup vegetable oil, it didn't need it.