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Catelli Bistro Beef and Broccoli Salad

"A twist on the Asian dish, this pasta salad combines beef and broccoli with rotini to make a satisfying main course."

Ingredients :

• 1 (375 g) package Catelli Bistro® Tri-Colour Rotini
• 4 cups small broccoli florets
• 1 cup frozen shelled edamame, thawed
• 1/2 cup teriyaki sauce
• 1/4 cup rice wine vinegar
• 1/4 cup vegetable oil
• 2 teaspoons honey
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground pepper
• 8 ounces grilled steak, thinly sliced
• 2 green onions, sliced diagonally
• 1 teaspoon toasted sesame seeds

Instructions :

Prep : 15M	Cook : 6M	Ready in : 25M

• Cook pasta according to package directions. Add broccoli to pot in last 4 minutes of cooking time. Drain and rinse under cold water; transfer to large bowl. Add edamame; toss well.
• Whisk together teriyaki sauce, vinegar, vegetable oil, honey, garlic and pepper; reserve 2 tbsp (30 mL) dressing. Drizzle remaining dressing over pasta mixture; toss to coat well.
• Transfer to serving platter. Top with sliced steak; drizzle with reserved dressing. Sprinkle with green onions and sesame seeds.

Notes :

• If you like, replace sesame seeds with toasted slivered almonds or cashews.
• Add diced red peppers to pasta salad if desired.
• This recipe is a great way to use leftover steak.

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