Asian Pasta Salad with Beef, Broccoli and Bean Sprouts


  • 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
  • ¾ teaspoon hot red pepper flakes
  • 2 tablespoons mayonnaise
  • ¼ cup vegetable oil
  • 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
  • 3green onions, thinly sliced
  • ½ cup chopped roasted (or honey-roasted) peanuts
  • ¼ cup chopped fresh cilantro
  • Directions

  • Step 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 inoil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.


  • Step 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.

  • Step 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.

  • Tips

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

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