Pasta and Edamame Salad

Our dietitians' favourite

Makes a satisfying dinner salad that’s great for tomorrow’s bagged lunch.

  • Prep: 10 min
Yields 6 Servings
pasta and edamame salad

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)

Preparation

In a large bowl, mix all ingredients together gently and season to taste.

Tips

Learn more about

Nutrition

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 %
Selenium: 42 %
Magnesium: 25 %
Phosphorus: 25 %