Catelli Bistro Beef and Broccoli Salad

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

Directions

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.