Teresa's Recipes
Edamame Pesto Pasta Salad
Imagine a refreshing, vibrant salad that dances on your palate with a healthy twist. Welcome to our Edamame Pesto Pasta Salad, a dish that combines the earthy richness of edamame with the classic Italian flavor of pesto and the freshness of arugula and cherry tomatoes. This salad is a culinary journey from Italy to Japan, perfect for a light lunch or as a side dish for your summer BBQs.
Ingredients
- 2 cups, fresh Arugula
- 1 cup, halved Cherry tomatoes
- To taste Salt and pepper
- 2 tablespoons, fresh Lemon juice
- 1/3 cup, extra virgin Olive oil
- 1/2 cup, grated Parmesan cheese
- 2 cloves, peeled Garlic
- 1 cup, fresh Basil leaves
- 1 cup, shelled and cooked Edamame
- 8 ounces, any short pasta Pasta
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Calories: 340
- Fat: 16g
- Carbs: 36g
- Protein: 14g
- Sodium: 200mg
- Sugar: 4g
Instructions
- Boil a pot of salted water and cook your pasta as per the package instructions. Once done, drain the pasta, rinse under cold water to stop the cooking process and set it aside.
- While the pasta is cooking, prepare the edamame pesto. In a food processor, add in the edamame, fresh basil leaves, peeled garlic, grated Parmesan cheese, extra virgin olive oil, fresh lemon juice, salt, and pepper. Process these ingredients until you achieve a smooth pesto consistency.
- In a large mixing bowl, combine the cooled pasta, your freshly made edamame pesto, halved cherry tomatoes, and fresh arugula. Gently toss until everything is well combined and coated with the pesto.
- You can serve this salad immediately, or chill it in the refrigerator for an hour before serving if you prefer a colder salad. Either way, this dish is designed to delight your taste buds.
Tips
- For a protein boost, consider adding grilled chicken or tofu cubes.
- You can substitute spinach for arugula if you prefer a milder taste.
- For a gluten-free version, use a gluten-free pasta.