Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

• Soy-Ginger Dressing:
• 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
• 3/4 teaspoon hot red pepper flakes
• 2 tablespoons mayonnaise
• 1/4 cup vegetable oil
• Pasta Salad:
• 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
• 1/2 cup chopped roasted (or honey-roasted) peanuts
• 1/4 cup chopped fresh cilantro

1. Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup.
2. 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.
3. Store in a clean jar with lid.
4. Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle.
5. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender.
6. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet.
7. Set aside while preparing remaining salad ingredients.
8. Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag.
9. (Can be covered and refrigerated several hours at this point).
10. When ready to serve, add dressing; toss to coat and serve.

soyginger dressing, garlic, soy sauce, rice wine vinegar, sugar, sesame oil, ground ginger, hot red pepper, mayonnaise, vegetable oil, pasta salad, salt, penne pasta, broccoli florets, deli, carrots, red bell pepper, bean sprouts, green onions, honey, fresh cilantro

Taken from allrecipes.com/recipe/asian-pasta-salad-with-beef-broccoli-and-bean-sprouts/ (may not work)