Bean Sprouts, Beef and Broccoli Asian Pasta Salad
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Sprout(s) | Bean sprouts |
| Cuisine type | Asian |
| Dish type | Salad |
| Cooking Method | |
| Main Ingredient | Pasta |
| Convenience | |
| Occasion | Cold Dish |
| Lifestyle consideration | |
| Ready In | Less than 3 hours |
Description
Great with Soy & Ginger Dressing (see also link)
Ingredients
| 1 | lb | penne pasta |
| 2 | c | broccoli florets |
| 1 | lb | rare roast beef, sliced thin bite-size strips |
| 3 | medium carrots, peeled and coarsely grated | |
| 1 | medium red bell pepper, thinly sliced | |
| 2 | c | bean sprouts |
| 3 | green onions, thinly sliced | |
| 1⁄2 | c | chopped roasted or honey-roasted peanuts |
| 1⁄4 | c | cilantro, freshly chopped |
Instructions
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.
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.
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