Edamame Pasta Salad


Pasta salad might sound retro, but this fresh take is perfect for a weeknight dinner or as a side at a dinner party.

Edamame pasta salad in a serving dish displayed with roasted lemons
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
4 servings

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-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


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

  2. 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.

  3. 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.

  4. 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 (per serving)

744 Calories
38g Fat
76g Carbs
27g Protein
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.

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