Ingredients
375gCatelli Bistro® Tri-Colour Rotini
4cupssmall broccoli florets
1cupfrozen shelled edamame,thawed
½cupteriyaki sauce
¼cuprice wine vinegar
¼cupvegetable oil
2tsphoney
2garlic cloves,minced
¼tspfreshly ground pepper
8ozsteak,grilled, thinly sliced
2green onions,sliced diagonally
1tspsesame seeds,toasted
Preparation
Cook pasta according to package directions. Add broccoli to pot in the last 4 minutes of cooking time. Drain and rinse under cold water; transfer to a large bowl. Add edamame; toss well.
Whisk together teriyaki sauce, vinegar, vegetable oil, honey, garlic, and pepper; reserve 2 tablespoons of 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.
