Beef Teriyaki and Cavatappi Salad

Beef Teriyaki and Cavatappi Salad



16 ounces Cavatappi

12 ounces lean beef steak, cut into thin strips

1 cup Teriyaki marinade

2 small yellow summer squash, cut thinly on the bias

2 small green zucchini, cut thinly on the bias

4 carrots, cut thinly on the bias

4 ounces fresh sugar snap peas

2 tablespoons sesame oil

2 cloves garlic, minced

Sesame seeds

fresh cilantro


  Directions Prepare Cavatappi according to package directions. Cut frozen beef into thin strips. Heat 1 cup Teriyaki marinade in medium skillet over medium heat and brown beef strips; drain and cool. In a large skillet, sauté yellow squash, zucchini, carrots, and peas in sesame oil until tender crisp, about 3-4 minutes; cool. Toss Cavatappi with beef and vegetables. Top with sesame seeds, fresh cilantro and Teriyaki sauce. Can be served as a side dinner salad or a main salad for lunch. Servings 4