Description
This Edamame Pasta Salad is a quick, refreshing, and nutritious dish perfect for a light lunch or a side at dinner. Featuring protein-rich edamame and crunchy fresh vegetables tossed with tangy vegan feta and a simple vinaigrette, it’s a vibrant vegan-friendly pasta salad that’s ready in just 25 minutes.
Ingredients
Pasta and Edamame
- 8 Ounces Rotini Pasta (or other short pasta)
- 12 Ounces Frozen Shelled Edamame, cooked according to package instructions
Vegetables
- 1 Small Red Onion, diced
- 1 Medium Bell Pepper, diced
Dressing and Add-ins
- 1/3 Cup Vegan Feta (optional)
- 2 Tablespoons Vinegar
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
Instructions
- Cook Pasta: Boil the rotini pasta according to the package instructions until al dente. Drain the cooked pasta and rinse thoroughly with cold water to stop the cooking process and cool the pasta.
- Prepare Salad: In a large bowl, combine the cooled pasta with cooked shelled edamame, diced red onion, diced bell pepper, and vegan feta if using.
- Add Dressing and Seasoning: Add the vinegar, lemon juice, garlic powder, onion powder, and salt to the bowl. Toss all ingredients well to ensure the pasta and vegetables are evenly coated with the dressing and seasonings.
- Serve: Once tossed, the salad is ready to serve immediately. Enjoy this refreshing and healthy pasta salad as a standalone dish or a side.
Notes
- Rinsing the pasta with cold water is essential to prevent it from becoming mushy and helps the salad stay fresh and firm.
- Use any short pasta shape you prefer; fusilli, penne, or farfalle work great.
- Vegan feta is optional but adds nice tang and creaminess. You may substitute with your favorite cheese or omit for a completely vegan salad.
- Adjust the vinegar and lemon juice according to your taste preference for acidity.
- This salad stores well in the refrigerator for up to 2 days, making it ideal for meal prep.
