Catelli Bistro Beef And Broccoli Salad - cooking recipe

Ingredients

1 (375 g) package Catelli Bistro(R) 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

Preparation

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.