Pasta and Edamame Salad
Our dietitians' favouriteMakes a satisfying dinner salad that’s great for tomorrow’s bagged lunch.
- Prep: 10 min
Ingredients
- 3 cups (750 mL) frozen edamame defrosted or green peas
- 3 cups (750 mL) cooked orecchiette or other short pasta
- 3 tbsp (45 mL) olive oil
- 1 tbsp (15 mL) white balsamic vinegar or white wine vinegar
- Zest of a lemon finely grated
- 2 stalks of celery diced finely
- 7 oz (200 g) cherry tomatoes quartered
- 5 oz (150 g) Canadian Havarti cheese or Canadian Medium Cheddar cheese diced
- 1/3 cup (80 mL) fresh basil thinly sliced
- chili powder to taste (optional)
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Preparation
In a large bowl, mix all ingredients together gently and season to taste.
Tips
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Nutritional information
Per serving| Energy: | 343 Calories |
| Protein: | 17 g |
| Carbohydrate: | 28 g |
| Fat: | 19 g |
| Fibre: | 4.8 g |
| Sodium: | 208 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 21 % / 235 mg |
| Folate: | 111 % |
| Magnesium: | 25 % |
| Phosphorus: | 25 % |
| Selenium: | 42 % |
