Food Recipes Edamame Pasta Salad 4.2 (32) Pasta salad might sound retro, but this fresh take is perfect for a weeknight dinner or as a side at a dinner party. By Emily Nabors Hall Emily Nabors Hall Emily has been a recipe developer with Dotdash Meredith brands for a decade. She has contributed dozens of recipes to Real Simple, specializing in flavor-forward weeknight meals that feed a family quickly and affordably, as well as baked sweets that are sure to delight. Real Simple's Editorial Guidelines Published on February 5, 2018 Print Share Share Tweet Pin Email When doubled, this recipe makes enough for your Easter spread and lunch the next day (trust us, it's that good that you'll be craving the leftovers before you finish your first helping). Use fresh farmer's market peas instead of edamame if you can find them. Get the Recipe:Edamame Pasta Salad. Photo: Greg DuPree Hands On Time: 15 mins Total Time: 30 mins Yield: 4 servings Jump to Nutrition Facts 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. Ingredients 12 ounces gemelli or other short pasta 1 teaspoon kosher salt, plus more for cooking pasta 1 12-ounce 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 Directions 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. Print Nutrition Facts (per serving) 744 Calories 38g Fat 76g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 744 % Daily Value * Total Fat 38g 49% Cholesterol 25mg 8% Sodium 757mg 33% Total Carbohydrate 76g 28% Total Sugars 5g Protein 27g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.