Edamame And Penne Salad With Feta
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.
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.