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Beef and Broccoli Salad

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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Prep time
icon-clock-115 Min
Cook time
icon-cooking-110 Min
Serves
icon-servings-16
Beef and Broccoli Salad
Catelli Tricolour Rotini

Ingredients

  • 1 pkg (375 g)Catelli Bistro® Tri-Colour Rotini
  • 4 cups (1 L) small broccoli florets
  • 1 cup (250 mL) frozen shelled edamame, thawed
  • 1/2 cup (125 mL) teriyaki sauce
  • 1/4 cup (60 mL) rice wine vinegar
  • 1/4 cup (60 mL) vegetable oil
  • 2 tsp (10 mL) honey
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) freshly ground pepper
  • 8 oz (250 g) grilled steak, thinly sliced
  • 2 green onions, sliced diagonally
  • 1 tsp (5 mL) toasted sesame seeds

Cooking Steps

Step 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.

Step 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.

Step 3

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