Portion Size: 1 ½ cup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
Soy-Ginger Dressing:
3 medium garlic cloves	Wash, peel and mince
1/3 cup light soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
3/4 teaspoon hot red pepper flakes (optional)
2 tablespoons light mayonnaise
1/4 cup vegetable oil
Pasta Salad:
1 pound pasta	May use whole grain
4 cups broccoli florets	Wash, trim and cut
1 pound rare deli roast beef	Sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots	Wash, peel and shred
1 medium red bell pepper	Wash, trim and shred
4 green onions	Wash, trim and thinly slice
1/2 cup chopped unsalted roasted (or honey-roasted) peanuts
1/4 cup chopped fresh cilantro	Wash, trim and chop fine

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a small bowl.
2	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
3	Bring water to boil in a large stock pot
4	Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, cook until just tender
5	Drain thoroughly (do not rinse) Set aside while preparing remaining salad ingredients
6	In a large bowl add pasta, roast beef, carrots andred bell pepper.
7	Add dressing and toss to coat
8	Serve on individual plates and top with green onions, peanuts and cilantro