Catelli Bistro Beef And Broccoli Salad Recipes

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CATELLI BISTRO GRILLED PORTOBELLO AND SPINACH PASTA SALAD

Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.

Provided by Catelli®

Categories     Trusted Brands: Recipes and Tips     Catelli®

Time 1h5m

Yield 6

Number Of Ingredients 18



Catelli Bistro Grilled Portobello and Spinach Pasta Salad image

Steps:

  • Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
  • Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
  • Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
  • Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 53.6 g, Cholesterol 9.2 mg, Fat 20.7 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 332 mg, Sugar 7.4 g

1 (375 g) package Catelli Bistro® Tri-Colour Penne
1 cup chopped asparagus
3 portobello mushroom caps, gills removed
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups baby spinach
½ cup thinly sliced red onion
½ cup sliced sun-dried tomatoes, drained (packed in oil)
½ cup crumbled goat cheese
2 tablespoons chopped fresh basil
⅓ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
½ teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

CATELLI BISTRO 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.

Provided by Catelli

Categories     Catelli®

Time 25m

Yield 6

Number Of Ingredients 12



Catelli Bistro Beef and Broccoli Salad image

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 1230.9 mg, Sugar 11 g

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

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1/5
Category Salad
Cuisine Asian
Total Time 25 mins
  • 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.
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