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Ingredients

3 medium garlic cloves, minced 6 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon sugar 1 tablespoon sesame oil 1 teaspoon ground ginger ¾ teaspoon hot red pepper flakes 2 tablespoons mayonnaise ¼ cup vegetable oil 2 tablespoons salt 1 pound penne pasta 8 ounces broccoli florets 1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips 3 medium carrots, peeled and coarsely grated 1 medium red bell pepper, cut into bite-size strips 2 cups bean sprouts 3 green onions, thinly sliced ½ cup chopped roasted (or honey-roasted) peanuts ¼ cup chopped fresh cilantro

Nutrition Info

467.6 calories carbohydrate: 53.7 g cholesterol: 28.6 mg fat: 19.2 g fiber: 5 g protein: 23.9 g saturatedFat: 3.4 g servingSize: - sodium: 3119.8 mg sugar: 7.3 g transFat: : - unsaturatedFat: : -

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.
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.

8 servings

A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.