Edamame And Penne Salad With Feta

Cooking From The Heart, October 1st, 2018.JPG




4 oz dried, multigrain penne pasta

2 cup frozen, drained, rinsed edamame (green soybeans) shelled

1/2 of a 15 oz. canned, no salt added, drained, rinsed black beans

1/2 chopped green onion

2 fresh parsley (snipped)

1 Tbsp. grated lemon zest

2 Tbsp. fresh lemon juice

1 Tbsp. olive oil, extra virgin

clove minced, fresh garlic

1 1/2-2 tsp. finely chopped, fresh rosemary (or 1/2 teaspoon dried rosemary, crushed)

1/4 tsp. salt

3 oz. low-fat, crumbled feta cheese


Tip: Click on step to mark as complete.

Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run the pasta under cold water for about 20 seconds to stop the cooking process. Drain well in a colander.

Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Using a rubber scraper, fold the pasta and feta into the mixture.

Quick Tips

Tip: If you make this salad to enjoy the next day or have leftovers, squeeze lemon wedges over it just before serving to “brighten” the flavors.

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