Asian Pasta Salad With Beef, Broccoli And Bean Sprouts
Enriched plain/spinach/tomato rotini (wheat flour, tomato*, spinach*, ferrous sulfate, niacin, thiamin mononitrate, riboflavin, folic acid), maltodextrin, salt, sugar.
Recipe Summary Asian Pasta Salad With Beef, Broccoli And Bean Sprouts
A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
Ingredients | Pasta Salad Seasoning Crossword3 medium garlic cloves, minced6 tablespoons soy sauce1 tablespoon rice wine vinegar1 tablespoon sugar1 tablespoon sesame oil1 teaspoon ground ginger¾ teaspoon hot red pepper flakes2 tablespoons mayonnaise¼ cup vegetable oil2 tablespoons salt1 pound penne pasta8 ounces broccoli florets1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips3 medium carrots, peeled and coarsely grated1 medium red bell pepper, cut into bite-size strips2 cups bean sprouts3 green onions, thinly sliced½ cup chopped roasted (or honey-roasted) peanuts¼ cup chopped fresh cilantroDirectionsMix 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.Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.Info | Pasta Salad Seasoning CrosswordServings:
8
Yield:
8 servings
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