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edamame pasta and feta salad personal chef service atlanta

Perfect Picnic Salad

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.

edamame pasta and feta salad personal chef service atlantaThe 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!


  • 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.

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