Asian Pasta Salad with Beef and Broccoli

Portion Size: 1 ½ cup 

Ingredients: Yields: 8 servings

Ingredients Notes: 
Soy-Ginger Dressing:
3 medium garlic clovesWash, 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 pastaMay use whole grain
4 cups broccoli floretsWash, trim and cut
1 pound rare deli roast beef Sliced 1/8 inch thick and cut into bite-size strips
3 medium carrotsWash, peel and shred
1 medium red bell pepperWash, trim and shred
4 green onionsWash, trim and thinly slice
1/2 cup chopped unsalted roasted (or honey-roasted) peanuts
1/4 cup chopped fresh cilantroWash, trim and chop fine
For gluten free (GF): Use GF soy sauce and GF pasta. Check all ingredients to be sure they are gluten free.


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

Jacqueline Larson M.S., R.D.N. and Associates