Asian Pasta Salad with Beef, Broccoli and Bean Sprouts Recipe

Recipesfull introduces to you: Pasta Salad Recipes. (Asian Pasta Salad with Beef, Broccoli and Bean Sprouts Recipe). A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

Brief

Servings: 8

Yield: 8 servings

Asian Pasta Salad with Beef, Broccoli and Bean Sprouts Recipe

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

Fugi Salad

Salad

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 in oil 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.

Nutritional Information

Asian Pasta Salad with Beef, Broccoli and Bean Sprouts Recipe

Servings Per Recipe:8

Calories: 467.6

% Daily Value *

Protein: 23.9g 48%

Carbohydrates: 53.7g 17%

Dietary Fiber: 5g 20%

Sugars: 7.3g

Fat: 19.2g 30%

Saturated Fat: 3.4g 17%

Cholesterol: 28.6mg 10%

Vitamin A Iu: 4745.4IU 95%

Niacin Equivalents: 6.5mg 50%

Vitamin B6: 0.3mg 19%

Vitamin C: 49.6mg 83%

Folate: 59.4mcg 15%

Calcium: 55.2mg 6%

Iron: 3.9mg 21%

Magnesium: 76.1mg 27%

Potassium: 633mg 18%

Sodium: 3119.8mg 125%

Thiamin: 0.1mg 10%

Calories From Fat: 172.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.