To get back on the recipe game, I decided to throw together an old staple to have in the fridge for snacking + sides all week: pasta salad. You may recognize a version of this pasta salad that my mom made two summers ago, and while I didn’t set out to copy her recipe, I guess it is just ingrained in me because it turned out pretty darn similar!
The best thing about pasta salad is that you can adapt it to what you have on hand. I really wanted to add edamame this time, something I’d seen before but kept forgetting to add whenever I made this. And I’m so glad I finally did because it added such a great brightness to the salad.
I also used the barilla veggie rotini pasta, another first that I was introduced to from one of Real Simple’s Best Of Lists. I didn’t notice any difference in flavor, and I’ll take any way to get more veggies into my diet!
Also, like usual, I found myself raiding the olive bar for feta + olives in olive oil for this dish, but canned olives will work just fine!
Edamame Pasta Salad
12 ounces rotini pasta
1 cup frozen edamame
1 can kidney beans, rinsed
1 can corn, rinsed
2 cups green beans, chopped
1/2 cup feta cheese, crumbled
1/2 cup kalamata olives, chopped
1 bottle Annie’s Roasted Red Pepper salad dressing
Cook pasta according to package directions.
Just before the pasta is finished, add in the edamame to cook.
Drain well and place in bowl with the rest of the ingredients. Mix well and refrigerate until cold, preferably overnight.
Time: 15 minutes