DO-AHEAD EDAMAME PASTA SALAD
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
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 SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 1 1/2 cups frozen shelled edamame as the label directs; drain and rinse under cold water. Toss with 1 cup each chopped tomato and cucumber, 1 minced red jalapeno and 1/4 cup chopped red onion. Add 1 tablespoon soy sauce, 2 teaspoons each brown sugar, lemon juice, lime juice and mirin or other rice wine, 1 teaspoon each grated ginger and rice vinegar, and 1/2 teaspoon sesame oil. Toss; season with salt and pepper.
EDAMAME PASTA SALAD
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
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.
TAHINI-PARMESAN PASTA SALAD
Many traditional pasta salad recipes call for a heavy mayonnaise-based dressing, but this one combines tahini and Parmesan for a lighter, umami-packed dressing that can be used on noodles, salad greens, asparagus, grilled chicken or grains. Tahini and Parmesan may be a surprising duo, but they naturally work well together because tahini, which is made from sesame seeds, amplifies the cheese's rich, nutty flavor. To add even more complexity, cherry tomatoes are blistered in a skillet to concentrate their sweetness and acidity. As with any good pasta salad, this one benefits from adding fresh scallions and mint right before serving, plus toasted sesame seeds and shards of Parmesan.
Provided by Ali Slagle
Categories dinner, lunch, weekday, pastas, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
- Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the tomatoes, season with salt, and cook, shaking occasionally, until charred and wrinkly, 4 to 6 minutes. Transfer to a large bowl to cool.
- In a liquid measuring cup, stir together the tahini and grated Parmesan; season with salt and pepper. (Mixture will be thick.) When the pasta is drained, add 1/2 cup pasta water to the dressing and stir until smooth. Add the pasta to the bowl with the tomatoes, then stir in enough dressing to coat. (You won't use all of it just yet.) Let cool for 15 minutes or up to 3 hours at room temperature.
- When ready to eat, stir the rest of the dressing into the pasta. Stir in water (reserved pasta water or tap) as needed until the pasta is glossy and creamy. Stir in the mint, scallions, sesame seeds and chopped Parmesan, reserving a little for garnish if desired. Season to taste with salt, pepper and a drizzle of olive oil.
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