Edamame Pasta Salad
Author: Kim Beavers
Recipe type: Side
Serves: 10
Ingredients
- 2 cups (6 ounces) penne pasta (whole wheat preferred)
- 16 ounces (3 cups) shelled edamame
- ⅔ cup red onion, chopped
- 1 medium zucchini, chopped
- ½ medium red bell pepper, chopped
- 1 pint (2 cups) cherry tomatoes, halved or quartered
- Dressing:
- 3 tablespoon balsamic vinegar
- 2 teaspoon lemon juice
- 2 tablespoon extra-virgin olive oil
- ¾ teaspoon dried dill weed
- ½ teaspoon oregano leaves
- 1 teaspoon Greek seasoning
- Black pepper to taste
- Parsley (optional garnish)
Instructions
- Cook the pasta according to package directions (omitting the salt and oil). During the last 5 minutes of cooking add the shelled edamame to the pasta pot and bring back to a boil for 5 minutes. Drain pasta mixture, and rinse with cool water.
- Combine pasta in a large bowl with remaining vegetables (red onion through tomatoes).
- In a separate bowl whisk together the dressing ingredients (balsamic vinegar through black pepper). Pour dressing over pasta mixture and toss to coat. Sprinkle with parsley as a garnish.
- Chill for 1 to 2 hours before serving (Toss before serving to re-coat the salad with dressing, as it sinks to the bottom a bit).
Notes
Quicker fix: Use 6 tablespoons of Newman’s Own balsamic vinaigrette dressing plus dill instead of making your own dressing. The nutrient content is very similar. The “quicker fix” method is a good fall back method, but the flavor of homemade is superior and lower in sugar. It really only takes about 5 minutes to make. Either way this salad makes a great side dish, or serve for over a bed of lettuce with grilled chicken on top.
Nutrition Information
Serving size: 1 cup Calories: 150 Fat: 6 g Saturated fat: .5 Carbohydrates: 18 g Sodium: 160 mg Fiber: 5 g Protein: 1 g Cholesterol: 0 mg
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