Asian Beef Pasta Salad

Asian Beef Pasta Salad, a perfect blend of tender penne, vibrant broccoli, and succulent roast beef, all tossed in a creamy soy-ginger dressing. This non-vegetarian dish is an Asian fusion masterpiece, ideal for those seeking a refreshing meal. Please note, it contains soy, peanuts, and gluten.

With its crunchy textures and savory profile, this pasta salad is versatile enough for lunch, dinner, or potlucks. Packed with protein and nutrients, it’s a satisfying choice for any meal.

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Recipe Collection: Lunch

Serving Size: 8

Cooking Time: 30 minutes

Overview

This Asian-inspired pasta salad combines tender penne with broccoli, red pepper, bean sprouts, and roast beef, all tossed in a creamy soy-ginger dressing. It's a delightful fusion of flavors and textures, perfect for a refreshing meal.

Diet Type

Non-Vegetarian

Allergies

Soy, Peanuts, Gluten

Cuisine

Asian Fusion

Ingredients

• Soy-Ginger Dressing:
• 3 Medium garlic cloves, minced
• 6 Tablespoons (tbsp) soy sauce
• 1 Tablespoon (tbsp) rice wine vinegar
• 1 Tablespoon (tbsp) sugar
• 1 Tablespoon (tbsp) sesame oil
• 1 Teaspoon (tsp) ginger, ground
• 0.75 Teaspoon (tsp) hot red pepper flakes
• 2 Tablespoons (tbsp) mayonnaise
• 0.25 Cups vegetable oil
• Pasta Salad:
• 2 Tablespoons (tbsp) salt
• 1 Pound (lb) penne pasta
• 8 Ounces (oz) broccoli florets
• 1 Pound (lb) rare deli roast beef, sliced
• 3 Medium carrots, peeled
• 1 Medium red bell pepper, sliced
• 2 Cups bean sprouts
• 3 Green onions, sliced
• 0.5 Cups roasted peanuts, chopped
• 0.25 Cups fresh cilantro, chopped

Steps

1. In a 2-cup Pyrex measuring cup, mix the minced garlic, soy sauce, rice wine vinegar, sugar, sesame oil, ground ginger, and hot red pepper flakes. Whisk in the mayonnaise until smooth. Gradually whisk in the vegetable oil to create an emulsified dressing. Chill until ready to use.
2. In a large soup kettle, bring 1 gallon of water and 2 tablespoons of salt to a boil. Add the penne pasta and cook according to package instructions, adding the broccoli florets in the last minute of cooking. Drain thoroughly without rinsing and spread on a large, lipped cookie sheet to cool.
3. In a large bowl, combine the cooked pasta and broccoli with the roast beef, grated carrots, red bell pepper, bean sprouts, green onions, peanuts, and cilantro.
4. When ready to serve, add the chilled soy-ginger dressing to the salad. Toss well to coat all ingredients evenly. Serve immediately.