Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Name: Asian Pasta Salad with Beef, Broccoli and Bean Sprouts
Yield: 8
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; 0.75 teaspoon hot red pepper flakes; 2 tablespoons mayonnaise; 0.25 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; 0.5 cup chopped roasted (or honey-roasted) peanuts; 0.25 cup chopped fresh cilantro

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Lunch

Ingredients

8 servings

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3 medium garlic cloves, minced
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6 tablespoons soy sauce
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1 tablespoon rice wine vinegar
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1 tablespoon sugar
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1 tablespoon sesame oil
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1 teaspoon ground ginger
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0.75 teaspoon hot red pepper flakes
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2 tablespoons mayonnaise
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0.25 cup vegetable oil
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2 tablespoons salt

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1 pound penne pasta
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8 ounces broccoli florets
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1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
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3 medium carrots, peeled and coarsely grated
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1 medium red bell pepper, cut into bite-size strips
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2 cups bean sprouts
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3 green onions, thinly sliced
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0.5 cup chopped roasted (or honey-roasted) peanuts
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0.25 cup chopped fresh cilantro

Instructions

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.