|1 pkg (375 g)||Catelli Bistro® Rotini|
|1 cup (250 mL)||frozen shelled edamame|
|2 cups (500 mL)||quartered mushrooms|
|1 1/2 cups (375 mL)||thinly sliced snap peas|
|1||red pepper, cored and sliced|
|1 cup (250 mL)||prepared Asian sesame dressing|
|1 tsp (5 mL)||Asian-style hot sauce (sriracha), optional|
|3 tbsp (45 mL)||toasted black and white sesame seeds|
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.