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.
12 ounces gemelli or other short pasta
1 teaspoon kosher salt, plus more for cooking pasta
1 12-oz. bag frozen shelled edamame (about 2½ cups)
1 lemon, cut into wedges, seeds removed
6 tablespoons extra-virgin olive oil, divided
2 tablespoons sherry vinegar
½ teaspoon freshly ground black pepper
5 ounces baby arugula
4 ounces crumbled feta (about 1 cup)
¼ cup chopped toasted walnuts
How to Make It
Cook pasta in a large pot of boiling salted water according to package instructions, adding edamame during the last 4 minutes of cooking.
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.
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