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Thai Beef Pasta Salad

A local restaurant served this unique salad, and we loved it so much that we created our own version. It's a great way to use up leftover beef. —Alma Winberry, Great Falls, Montana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 8 ounces uncooked spaghetti
  • THAI SALAD DRESSING:
  • 1/2 cup rice vinegar
  • 1/3 cup peanut oil or canola oil
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon sugar
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons hot pepper sauce
  • 1-1/2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 1/2 teaspoon crushed red pepper flakes
  • SALAD:
  • 1 package (5 ounces) spring mix salad greens
  • 1 small sweet red pepper, thinly sliced
  • 4 green onions, chopped
  • 1 pound deli roast beef, cut into strips
  • 2 tablespoons chopped salted peanuts, optional

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the dressing ingredients.
  • Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing. Place in a large serving dish.
  • In a large bowl, combine the salad greens, red pepper and onions. Drizzle with remaining dressing; toss to coat. Arrange lettuce mixture over spaghetti. Top with roast beef; sprinkle with peanuts if desired.
Nutrition Facts
1 each: 365 calories, 16g fat (2g saturated fat), 42mg cholesterol, 909mg sodium, 36g carbohydrate (5g sugars, 2g fiber), 21g protein.

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