Beef And Broccoli Pasta Salad
A flavorful beef and broccoli pasta salad featuring tender sliced beef, steamed broccoli, and a savory marinade, perfect for a hearty, quick, and satisfying meal or gathering.
Ingredients
- 1/3 cup soy sauce
- 1/4 cup vegetable oil ⓘ
- 1 tablespoon plus 2 1/3 teaspoons dry sherry ⓘ
- 1 teaspoon grated orange peel ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/3 teaspoon garlic, minced
- 1 pound beef flank steak ⓘ
- 1 pound rotini ⓘ
- water as needed
- 9 to 10 ounces fresh broccoli florets ⓘ
- 1/3 cup Italian dressing ⓘ
Instructions
- Combine soy sauce, vegetable oil, dry sherry, grated orange peel, ground ginger, and minced garlic to make the marinade.
- Remove 2 tablespoons plus 2 teaspoons of marinade; cover and refrigerate.
- Pour the remaining marinade over the beef flank steak and refrigerate for 4 hours or overnight.
- Remove the beef from the marinade and discard the marinade.
- Roast the beef at 400°F (200°C) to desired doneness.
- Allow the beef to cool, then thinly slice it and set aside.
- Cook the rotini in boiling water for 12 minutes, then drain and cool.
- Steam the broccoli florets until tender, about 3-4 minutes.
- Combine the cooked rotini, sliced beef, steamed broccoli, reserved marinade, Italian dressing, soy sauce, and white pepper.
- Gently mix all ingredients until well combined and serve.
Tips & Substitutions
For optimal flavor, marinate the beef flank steak overnight. If you don't have dry sherry, you can substitute with white wine or omit it altogether. Fresh ginger can be used instead of ground ginger for a more vibrant taste. If you're short on time, pre-cooked rotini can be a convenient alternative. This dish pairs beautifully with Italian Meatballs With Herb Sauce.
Serving Suggestions
Serve this beef and broccoli pasta salad chilled or at room temperature for a refreshing meal. It makes a great side dish for grilled meats or can be enjoyed as a light main course on its own. Consider pairing it with a simple green salad or garlic bread for a complete dinner. Browse more beef recipes for inspiration.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in the microwave or on the stovetop over low heat, adding a splash of water to prevent drying out. Avoid reheating more than once for best quality and safety.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Broccoli Pasta Salad contains roughly 1637 calories, with 41g protein, 255g carbohydrates, and 58g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (183% of the Daily Value), and protein (83% of the Daily Value). Note that it is relatively high in sodium, at 1782mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta for this salad?
Absolutely! While rotini is great for holding the dressing, you can substitute it with penne, fusilli, or even whole wheat pasta for a healthier option. Just ensure to adjust the cooking time according to the pasta type.
Is it possible to make this dish vegetarian?
Yes, you can easily adapt this recipe by replacing the beef with tofu or tempeh. Use vegetable broth or additional soy sauce for marinating, and add extra vegetables like bell peppers or snap peas for added flavor and texture.
How can I make the dish spicier?
To add heat, consider incorporating red pepper flakes or sriracha into the marinade. You can also mix in sliced jalapeños or a dash of hot sauce before serving. Adjust the spiciness to your preference for the perfect kick!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).