Do Ahead 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 PASTA SALAD



Edamame Pasta Salad image

This is a refreshing pasta salad that is not only colorful but has so much flavor. It truly tastes as good as it looks! Black beans and edamame add a little bit of a different texture and interest to this dish. What we loved, though, was the tangy homemade dressing. It goes so well with all the fresh veggies. If you're looking...

Provided by Kathy W

Categories     Other Salads

Number Of Ingredients 16

8 oz elbow macaroni, cooked, drained and rinsed in cold water
1 bag(s) (12 oz) frozen shelled edamame
1 can(s) (15 oz) black beans, drained and rinsed
1 medium bell pepper, chopped
2 medium tomatoes, seeded and chopped
4 green onions, sliced
1/4 c onion, chopped
1/4 c fresh parsley, chopped
salt and pepper, to taste
BALSAMIC VINAIGRETTE
1/4 c balsamic vinegar
4 tsp dark brown sugar
1 Tbsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
3/4 c olive oil

Steps:

  • 1. Cook edamame according to package directions; drain and rinse with cold water.
  • 2. For the dressing: place all ingredients in a jar with a tight fitting lid. Shake well.
  • 3. In a large bowl toss edamame and pasta with remaining ingredients.
  • 4. Add about 1/2 cup or so of the balsamic dressing and serve.

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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