- 1 (375 g) package Catelli Bistro® 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
- 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.