Rating: 4 stars
32 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
  • 32 Ratings

Pasta salad might sound retro, but this fresh take is perfect for a weeknight dinner or as a side at a dinner party. Here, with nutty edamame, toasted walnuts, and crumbled feta, you get something elegant and interesting. Sherry vinegar adds a nice mellow flavor, but you can substitute red or white wine vinegar in a pinch. If you’re making this ahead, leave out the baby arugula until just before serving.

Emily Nabors Hall

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in a large pot of boiling salted water according to package instructions, adding edamame during the last 4 minutes of cooking.

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  • Meanwhile, heat a small skillet over medium-high. Add lemon wedges, cut side down, and cook until well blistered, about 1 minute per side. Transfer to a plate.

  • Reserving 2 tablespoons of cooking liquid, drain pasta and edamame; transfer to a large bowl. Toss with 2 tablespoons oil; set aside until cool, 5 to 10 minutes.

  • Whisk together salt, vinegar, pepper, reserved cooking liquid, and remaining 4 tablespoons oil in a small bowl. Add to bowl with pasta and edamame along with arugula, feta, and walnuts; toss well. Squeeze seared lemon wedges over pasta.

Nutrition Facts

744 calories; fat 38g; cholesterol 25mg; fiber 6g; protein 27g; carbohydrates 76g; sodium 757mg; sugars 5g.
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