Description
A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
Ingredients
- 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
- 3 green onions, thinly sliced
- ½ cup chopped roasted (or honey-roasted) peanuts
- ¼ cup chopped fresh cilantro
Instructions
- 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.
- 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.
Servings: 8