Edamame & Pasta Salad with Feta
I stumbled upon this recipe while preparing for a class I’ll be teaching on healthy summer salads. It’s crunchy, tasty, healthy, easy to make, keeps well and is a real crowd pleaser. The recipe comes from the American Heart Association and is full of fiber, the right carbs and is low in fat.
The flavor’s got a distinctive fresh rosemary/fresh garlic zing to it, but you can easily cut back on the measurements to tone it down. The hearty ingredients make it a good choice as either an entrée salad or side dish.
If you’ve got a crowd pleasing summer salad you’d like to share, sent it my way. You never know, I just might post it!
Ingredients
- 4 ounces dried multigrain penne
- 2 cups frozen shelled edamame (green soybeans), thawed
- 1/2 15-ounce can no-salt-added black beans, rinsed and drained
- 1/2 cup chopped green onions
- 2 tablespoons snipped fresh parsley
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil (extra-virgin preferred)
- 2 medium garlic cloves, minced
- 1 1/2 to 2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 3 ounces low-fat feta cheese, crumbled
Cooking Instructions
Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run the pasta under cold water for about 20 seconds to stop the cooking process. Drain well in a colander.
Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Using a rubber scraper, fold the pasta and feta into the mixture.
