- 1 (375 g) package Catelli Bistro Rotini
- 1 cup frozen shelled edamame
- 2 cups quartered mushrooms
- 1 1/2 cups thinly sliced snap peas
- 1 red pepper, cored and sliced
- 1 cup Salad dressing, sesame seed
- 1 teaspoon Asian-style hot sauce (Sriracha) (optional)
- 3 tablespoons toasted black and white sesame seeds
- Lime wedges
- Cook rotini according to package directions; add edamame during last 4 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl.
- Add mushrooms, snap peas, red pepper, dressing and hot sauce (if using); toss to coat. Fold in sesame seeds. Refrigerate for at least 1 hour or up to 4 hours. Serve with lime wedges.