Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Recipe View In a 2-cup Pyrex measuring cup, combine minced garlic, soy sauce, rice wine vinegar, sugar, sesame oil, ground ginger, and hot red pepper flakes. (Prep time: 5 minutes)

Recipe View Whisk in mayonnaise until smooth, then slowly drizzle in vegetable oil while whisking continuously to create an emulsified dressing. (Prep time: 3 minutes)

Recipe View Chill the dressing in the refrigerator until ready to use. Alternatively, store in a clean jar with a lid for up to a week. (Chill time: minimum 30 minutes)

Recipe View Bring 1 gallon of water and 2 tablespoons of salt to a rolling boil in a large soup kettle. (Prep time: 5 minutes)

Recipe View Add penne pasta and cook according to package directions, stirring frequently. During the last minute of cooking, add broccoli florets to the boiling water. (Cook time: varies based on pasta; approximately 8-12 minutes)

Recipe View Drain the pasta and broccoli thoroughly (do not rinse). Spread the mixture on a large, lipped cookie sheet to cool slightly. (Cool time: 10 minutes)

Recipe View In a large bowl or gallon-size zipper bag, combine the cooked pasta and broccoli with the roast beef, carrots, red bell pepper, bean sprouts, green onions, peanuts, and cilantro. (Prep time: 10 minutes)

Recipe View When ready to serve, add the chilled soy-ginger dressing to the salad and toss gently to coat all ingredients. (Prep time: 2 minutes)

Recipe View Serve immediately or chill for later. The salad is best served within a few hours of dressing to prevent the pasta from absorbing too much sauce.