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  • Writer's pictureSoyfoodscouncil

Italian Pasta Salad

Ingredients 8 oz. corkscrew pasta

1 cup frozen shelled Edamame

1 cup broccoli florets

1 small zucchini, sliced in thin quarter rounds

½ red bell pepper, diced

½ cup shredded carrot

¼ cup red onion, cut in thin quarter round slices

½ cup prepared Italian salad dressing1 cup grape tomatoes or halved cherry tomatoes

Instructions Bring water to boil as called for on pasta package. Add pasta and cook. About 3-5 minutes before pasta is done, add the Edamame. Cook until the pasta is done. Add the broccoli florets, than immediately drain the pot and rinse the pasta with the Edamame and broccoli. Transfer to a large serving bowl. Toss in the zucchini, red bell pepper, shredded carrot and sliced red onion. Pour the dressing over and mix will. Cover and refrigerate until ready to serve.Just before serving, Mix in the tomatoes

Notes Makes 9 servings

By Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign

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