Edamame Pasta Salad Recipes

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DO-AHEAD EDAMAME PASTA SALAD



Do-Ahead Edamame Pasta Salad image

Enjoy this great pasta salad made using penne and soybeans - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 12

3 tablespoons canola or olive oil
1/4 cup red wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 cup uncooked penne pasta (3 oz)
1 box (10 oz) frozen shelled edamame (green) soybeans (about 2 cups)
2 large tomatoes, coarsely chopped (2 cups)
1 medium cucumber, coarsely chopped (1 cup)
2 small yellow bell peppers, coarsely chopped (1 cup)
3 oz Cheddar cheese, cut into 1/2-inch cubes (3/4 cup)

Steps:

  • In small bowl, beat all dressing ingredients with wire whisk until well mixed.
  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Meanwhile, cook soybeans as directed on package. Rinse with cold water; drain.
  • In large bowl, toss pasta, soybeans, remaining salad ingredients and dressing. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 0 g

EDAMAME, SALMON, AND PASTA SALAD



Edamame, Salmon, and Pasta Salad image

Categories     Salad     Pasta     Salmon     Boil

Yield serves 4, 1 1/2 cups salad and 2 tablespoons dressing per serving

Number Of Ingredients 17

4 quarts water
1 2/3 cups whole-wheat bow-tie pasta or macaroni (about 4 1/2 ounces)
1 cup frozen shelled edamame
2 5-ounce cans pink salmon in water, drained, skin discarded, bones discarded if desired, flaked
1 medium rib of celery, chopped
1/2 medium red onion, chopped
1/2 medium red bell pepper, chopped
1/2 cup grape tomatoes
1/2 teaspoon grated lemon zest
1/4 cup lemon juice
2 1/2 tablespoons water
1 tablespoon honey
1 1/2 teaspoons olive oil (extra-virgin preferred)
1 teaspoon dried dillweed, crumbled
1/4 teaspoon pepper
1/8 teaspoon salt
8 lettuce leaves

Steps:

  • In a large saucepan, bring the water to a boil over high heat. Add the pasta. Return to a boil and boil for 4 minutes. Stir in the edamame. Boil for 3 to 4 minutes, or until the pasta is just tender. Drain well in a colander.
  • Meanwhile, in a large bowl, stir together the salmon, celery, onion, bell pepper, and tomatoes.
  • Stir the pasta mixture into the salmon mixture.
  • In a small bowl, whisk together the remaining ingredients except the lettuce. Pour over the salad, tossing to coat.
  • Place 2 lettuce leaves on each plate. Spoon the salad onto the lettuce.
  • nutrition information
  • (Per Serving)
  • Calories: 365
  • Total Fat: 7.5g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 2.0g
  • Cholesterol: 58mg
  • Sodium: 375mg
  • Carbohydrates: 46g
  • Fiber: 5g
  • Sugars: 10g
  • Protein: 28g
  • Dietary Exchanges
  • 3 Starch
  • 3 Lean Meat

CREAMY EDAMAME PESTO PASTA WITH ROCKET SALAD



Creamy edamame pesto pasta with rocket salad image

Make a budget-friendly family meal with our quick and easy edamame pesto pasta. Use wholemeal spaghetti for added fibre if you prefer

Provided by chintalpatel

Categories     Dinner, Supper

Time 30m

Number Of Ingredients 7

300g spaghetti
350g frozen edamame beans, shelled
50ml extra virgin olive oil
50g cashew nuts
2 garlic cloves
50g parmesan or vegetarian alternative, plus extra to serve
90g rocket leaves

Steps:

  • Cook the pasta following pack instructions. Meanwhile, put the frozen edamame in a bowl, pour over 2 tbsp of water and cook in the microwave on high for about 5 mins. Leave in the water, covered, for 2 mins more. Alternatively, simmer the edamame in a pan of boiling water for 2-3 mins.
  • To make the pesto, put 150g of the edamame, the oil, cashews, garlic, parmesan and some seasoning in a blender and whizz to a smooth paste. You can add up to 6 tbsp water to help it blend if the mixture is too thick.
  • Once the pasta is cooked, stir in the pesto and the remaining edamame, then serve with the rocket on the side and an extra grating of cheese, if you like.

Nutrition Facts : Calories 637 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 27 grams protein, Sodium 0.3 milligram of sodium

SALMON AND EDAMAME PASTA SALAD



Salmon and Edamame Pasta Salad image

Make and share this Salmon and Edamame Pasta Salad recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups uncooked farfalle pasta (about 4 ounces bow tie pasta)
2/3 cup shelled edamame
cooking spray
1 (4 ounce) salmon fillets, skinned
2 teaspoons olive oil
1 cup finely chopped red onion
4 ounces Baby Spinach (about 6 cups)
1/4 cup chopped fresh dill
4 teaspoons whole-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water.
  • Drain and place in a large bowl.
  • Heat a nonstick skillet coated with cooking spray over medium-high heat.
  • Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
  • Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender.
  • Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.

Nutrition Facts : Calories 274.1, Fat 7.3, SaturatedFat 1, Cholesterol 12.9, Sodium 401.4, Carbohydrate 35.9, Fiber 4.4, Sugar 2.8, Protein 17.3

EDAMAME PASTA SALAD WITH TAHINI DRESSING



Edamame Pasta Salad With Tahini Dressing image

A slightly different pasta salad, feel free to double it for potlucks and picnics. I particularly like to use Wacky Mac or tri-color pasta for this!

Provided by the80srule

Categories     Lunch/Snacks

Time 40m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 11

8 ounces shell pasta, cooked tender (1 dry cup or just a teensy bit less so to not overpower the edamame)
1 1/2 cups shelled edamame (if using fresh or frozen, or 1 15-oz can edamame rinsed and drained )
1/2 cup frozen corn
1 (15 1/2 ounce) can black beans
1 cup olive oil
2 tablespoons sugar
2 tablespoons tahini
1/3 cup apple cider vinegar
3/4 teaspoon sea salt
3/4 teaspoon mustard powder
1 tablespoon toasted sesame seeds

Steps:

  • Cook the pasta according to package directions, preferably tender. When it's done cooking, rinse with cold water and pour in a large serving bowl or container.
  • Rinse and drain the black beans and edamame.
  • Thaw the corn (and edamame).
  • Mix the corn, edamame, and black beans together with the pasta.
  • Make the dressing by putting all the dressing ingredients in a blender (except the sesame seeds) and pulse until fully mixed.
  • Stir in the sesame seeds.
  • Pour the completed dressing over the pasta, and let chill for about 45 minutes-1 hour then serve. Lasts about 4-5 days fresh and great for brown-bagging lunch; and if your workplace lacks a fridge, don't fear due to the lack of dairy products!

Nutrition Facts : Calories 1047, Fat 67.5, SaturatedFat 9.2, Sodium 462.7, Carbohydrate 85.8, Fiber 14.5, Sugar 7.4, Protein 29.6

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