Sundried Tomatoes, Olives, and Edamame Pasta Salad by William W. Li, MD

Bulk up this beautiful pasta salad with even more vegetables using whatever you have leftover in the refrigerator. It’s a nice way to minimize food waste in your home. Leftovers store well in the refrigerator overnight so you can enjoy them at lunch the next day.

Serves: 4
Cooking Time: 10 minutes
Prep Time: 15 minutes, plus 20 minutes refrigeration time

Ingredients:

8 ounces gemelli pasta
1 cup frozen shelled edamame
2 tablespoons red wine vinegar
2 tablespoons chopped basil
1 clove garlic, minced
½ teaspoon Dijon mustard
1/8 teaspoon honey
1/8 teaspoon salt
3 tablespoons extra-virgin olive oil
1 medium orange or yellow bell pepper, chopped
1/3 cup pitted Kalamata olives, halved
1/3 cup sundried tomatoes packed in oil, chopped
¼ red onion, chopped

Preparation:

Bring 4 quarts of water to a boil in a large pot over high heat. Add the pasta and bring back to a boil. Reduce the heat to medium and cook, stirring occasionally, for 5 minutes. Add the edamame and bring the heat back to a boil over high heat. Reduce the heat to medium-low and cook until al dente, about 5 minutes more. Drain completely and place in a large bowl to cool for about 10 minutes.

In a small bowl, whisk together the red wine vinegar, basil, garlic, mustard, and salt. While whisking vigorously, slowly drizzle in the oil until combined.

Add the pepper, olives, tomatoes, and red onion to the cooled pasta and toss to combine. Drizzle the dressing over the pasta and toss to evenly coat. Cover the pasta salad and place in the refrigerator for at least 20 minutes to allow the flavors to combine. Serve cold.

Nutrition Per Serving
Calories: 401
Total fat: 17 g 
Saturated fat: 2 g 
Carbohydrate: 53 g
Protein: 12 g
Sodium: 318 mg