Edamame Salmon And Pasta Salad Recipes

SALMON PASTA SALAD

Steps:

• In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

DO-AHEAD EDAMAME PASTA SALAD

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.

SALMON AND EDAMAME PASTA SALAD

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.

EASY SALMON PASTA SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with parchment paper.
• Coat salmon with olive oil and place on the prepared baking sheet.
• Bake in preheated oven until salmon is cooked through and no longer translucent, 15 to 20 minutes.
• While the salmon is baking, bring a large pot of lightly salted water to a boil. Add pasta, return to a rapid boil, and cook until tender yet firm to the bite, 11 to 13 minutes. Drain, rinse with cool water, and drain again. Transfer to a large mixing bowl.
• Remove salmon from the oven, cool, and flake with a fork. Add to the pasta along with celery, mayonnaise, and walnuts. Mix all ingredients with a wooden spoon until well combined. Season with salt and pepper and add dill. Place in the refrigerator until chilled and flavors have combined, 2 hours to overnight.

EDAMAME PASTA SALAD WITH TAHINI DRESSING

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!

EDAMAME, SALMON, AND PASTA SALAD

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