Edamame pasta salad
Delight your taste buds with a vibrant Edamame Pasta Salad. A fusion of fresh ingredients tossed in a zesty dressing for a burst of flavors in every bite.
Ingredients:
- 340g gemelli or other short pasta
- 1 teaspoon kosher salt, plus more for cooking pasta
- 1 12-ounce bag frozen shelled edamame (about 2½ cups)
- 1 lemon, cut into wedges, seeds removed
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons sherry vinegar
- ½ teaspoon freshly ground black pepper
- 140g baby arugula
- 110g crumbled feta (about 1 cup)
- ¼ cup chopped toasted walnuts
Instructions:
- Prepare the pasta by boiling it in a large pot of salted water as per the instructions on the package. Add the edamame in the last 4 minutes of cooking time.
- While the pasta is cooking, heat a small skillet over medium-high heat. Place the lemon wedges cut side down in the skillet and cook until they develop a nice blister, approximately 1 minute per side. Then, transfer them to a plate.
- After draining the pasta and edamame, remember to set aside 2 tablespoons of the cooking liquid. Transfer the pasta and edamame to a large bowl. Mix in 2 tablespoons of oil and let it cool for 5 to 10 minutes.
- In a small bowl, whisk together salt, vinegar, pepper, the reserved cooking liquid, and the remaining 4 tablespoons of oil. Pour this mixture into the bowl with the pasta and edamame. Add arugula, feta, and walnuts, and mix everything well. Squeeze the seared lemon wedges over the pasta before serving.
Summary:
- Calories: 3103 kcal
- Fat: 159 g
- Protein: 121 g
- Carbs: 312 g
- Potassium: 3326 mg
- Magnesium: 579 mg