Asian Pasta Salad
This is the best salad to serve with this dairy-free ground beef instant pot recipe.
Materials
- Soy ginger dressing
- Minced garlic 1 teaspoon.
- Ground ginger 1/4 teaspoon.
- Soy sauce 4 tablespoons
- Hot pepper sauce 1teaspoon.
- Rice vinegar 1teaspoon.
- Sugar 1 teaspoon
- Sesame oil 1 tablespoons
- Olive oil 4 tablespoons
- Mayonnaise 3 tablespoons
Pasta Salad Ingredients
- 2 cups Penne pasta
- 2 cups Ground beef
- Onions chop 1 large sized
- Carrots 2 small-sized peel and cut into thin slices or grate with a grater.
- Bell pepper 1 cut into thin strips.
- 2 tbsp. Fresh parsley or cilantro
- 1/4 cups Peanuts or almonds roasted
- 1/2 cups Feta cheese
Instructions
- Heat oil and sauté minced garlic and ginger until fragrant and golden.
- Mix Ginger, garlic, soy sauce, rice vinegar, sugar, hot pepper sauce, sesame oil. Cool at room temperature and whisk in mayonnaise, add olive oil, mix well and refrigerate until salad ready.
To Cook Penne Pasta
- Pour1-liter water and 1 tablespoon salt in a wide size.
- Bring to boil. Add penne pasta and cook until pasta tender. It will take 5 minutes on medium flame.
- Drain water and place pasta on a strainer to drip off the excess of water.
- Pour tap water so that the cooking process of pasta stop immediately.
- Transfer into a bowl, add some oil to avoid sticking of pasta during serving.
Assembling of Salad
- Mix all salad ingredients. Pour salad dressing, combine well and enjoy this mouth licking ground beef pasta salad.
Notes
- You can also make this a day before. Just gather all salad ingredients in a Ziplock bag and refrigerate overnight. Add dressing the next day and serve immediately.
- You can also use spaghetti or your choice pasta shape for this recipe.
- You can substitute hot pepper sauce with an equal amount of soy sauce and chili sauce.