Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

60

"A creamy Asian dressing nicely compliments this pasta salad with broccoli, red pepper, bean sprouts, and peanuts."

Ingredients

servings 468 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Directions

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  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.

Footnotes

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

60
  1. 72 Ratings

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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.

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.

Bland.