Do Ahead Edamame Pasta Salad Recipes

Steps:

• Break lo mein noodles into thirds. Cook as directed on package. Rinse with cold water; drain.
• Cook edamame as directed on bag; drain.
• In medium bowl, place bell pepper, onions, noodles and edamame.
• In small bowl, beat dressing ingredients with wire whisk until well blended. Spoon over noodle mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
• Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
• Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
• Top edamame salad with sesame seeds and daikon radish before serving.

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!

Steps:

• Mix edamame, corn, peas, black beans, and red onion in a large bowl.
• Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
• Chill in refrigerator at least 30 minutes before serving.