Catelli Bistro Beef and Broccoli Salad recipe

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Ingredients

1 (375 g) package Catelli Bistro® Tri-Colour Rotini
4 cups small broccoli florets
1 cup frozen shelled edamame, thawed
½ cup teriyaki sauce
¼ cup rice wine vinegar
¼ cup vegetable oil
2 teaspoons honey
2 cloves garlic, minced
¼ teaspoon freshly ground pepper
8 ounces grilled steak, thinly sliced
2 green onions, sliced diagonally
1 teaspoon toasted sesame seeds

Nutrition Info

426.3 calories
carbohydrate: 56.3 g
cholesterol: 22.5 mg
fat: 14.2 g
fiber: 4.7 g
protein: 21.4 g
saturatedFat: 3.2 g
servingSize: -
sodium: 1230.9 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Transfer to serving platter. Top with sliced steak, drizzle with reserved dressing. Sprinkle with green onions and sesame seeds.

Recipe Yield

6 servings

Recipe Note

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

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