Catelli Bistro Beef and Broccoli Salad Popular Recipes

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Catelli Bistro Beef and Broccoli Salad

"A twist at the Asian dish, this pasta salad combines red meat and broccoli with rotini to make a fulfilling predominant course."

Ingredients :

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

Instructions :

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

Cook pasta in step with package deal guidelines. Add broccoli to pot in remaining 4 minutes of cooking time. Drain and rinse under bloodless water; transfer to large bowl. Add edamame; toss properly.
Whisk together teriyaki sauce, vinegar, vegetable oil, honey, garlic and pepper; reserve 2 tbsp (30 mL) dressing. Drizzle closing dressing over pasta aggregate; 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 exquisite way to apply leftover steak.

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