A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
Ingredients
- medium garlic cloves: 3 piece (minced)
- soy sauce: 6 Tbsp
- rice wine vinegar: 1 Tbsp
- sugar: 1 Tbsp
- sesame oil: 1 Tbsp
- ground ginger: 1 tsp
- hot red pepper flakes: 0.75 tsp
- mayonnaise: 2 Tbsp
- vegetable oil: 0.25 cup
- salt: 2 Tbsp
- penne pasta: 1 pound
- ounces broccoli florets: 8 piece
- rare deli roast beef, sliced 1/8 inch thick and: 1 pound (cut into bite-size strips)
- medium carrots, peeled and coarsely: 3 piece (grated)
- medium red bell pepper: 1 piece (cut into bite-size strips)
- bean sprouts: 2 cups
- green onions: 3 piece (sliced)
- roasted (or honey-roasted) peanuts: 0.5 cup (chopped)
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
