This Simple Edamame Pasta Salad is a complete meal and a dish that will keep you full for a long time. Whole wheat pasta has a good amount of fiber and a nuttier, chewier texture than regular white pasta that I personally prefer. The pasta and edamame part is tossed in a light, versatile dressing and served over spring greens to maximize the green leafy veggies you should be getting daily.
Edamame is an amazing food that is sometimes underrated. These soybeans are rich in fiber, protein, vitamins, minerals and antioxidants. They are versatile to cook with and taste delicious in Simple Edamame Pasta Salad and beyond — I hope you enjoy.
Simple Edamame Pasta Salad
- 16 ounces whole wheat rotini pasta
- 1 16-ounce bag frozen, shelled edamame
- 1⁄2 lemon, juiced
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon sea salt
- 1⁄2 teaspoon freshly ground black pepper
- 6 ounces chopped romaine hearts
- 1⁄4 cup freshly grated Parmesan
- Cook pasta in a large pot of boiling water according to package instructions.
- Add edamame during the last 4 minutes of cooking then drain and set aside to cool in a large mixing bowl.
- In a separate mixing bowl, whisk together lemon juice, olive oil, vinegar, salt and pepper until combined.
- In a large mixing bowl, dress the pasta and edamame with the vinaigrette.
- Serve over fresh romaine in salad bowls and garnish with Parmesan if desired.