Edamame Pasta Salad
This easy edamame pasta salad is fresh, protein-packed, and delicious. A perfect meal-prep dish ready in just 30 minutes!
Ingredients
- 2 cups edamame beans shelled and cooked
- 8 oz pasta whole wheat, gluten-free, or regular
- 1 cup cherry tomatoes halved
- ½ red onion finely chopped
- 1 bell pepper diced
- ½ cucumber diced
- 1 cup baby spinach or arugula chopped
- ¼ cup fresh cilantro or parsley chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp tamari or soy sauce
- 1 tbsp sesame seeds
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
- Cook the pasta by bringing a pot of salted water to a boil, then follow the cooking instructions on the package. Drain the pasta and rinse it with cold water to cool it off and halt the cooking process.
- Steam or boil the edamame for 3-5 minutes, then rinse with cold water to keep them fresh and bright green.
- Slice cherry tomatoes, dice the red onion, chop the bell peppers and cucumber, and roughly chop the spinach.
- In a small bowl, whisk together olive oil, lemon juice, tamari (or soy sauce), sesame seeds, garlic powder, salt, and black pepper.
- In a large mixing bowl, combine the pasta, edamame, fresh veggies, and greens. Pour the dressing over the salad and toss it until everything is well coated.
- Let the salad sit for 5-10 minutes to absorb flavors, then serve immediately or refrigerate for later.
Notes
- Make it gluten-free by using a gluten-free pasta alternative.
- For extra protein, add tofu, chickpeas, or tempeh.
- Make it spicier by adding a drizzle of sriracha or chili flakes.
- Keep leftovers in an airtight container in the fridge, and they'll stay fresh for up to 3 days.
- Add crunch with toasted almonds, sunflower seeds, or croutons.