Edamame and Penne Salad with Feta

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Edamame and Penne Salad with Feta

Toss this unusual salad together the next time you want something different for a brown-bag lunch. The bright green edamame and shiny black beans provide complementary tastes and a nice color contrast.

Nutrition Facts

Edamame and Penne Salad with Feta

CaloriesCalories

320 Per Serving

ProteinProtein

21g Per Serving

FiberFiber

9g Per Serving
×
Calories 320
Total Fat 10 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 8 mg
Sodium 453 mg
Total Carbohydrate 38 g
Dietary Fiber 9 g
Sugars 6 g
Protein 21 g

Dietary Exchanges
2 lean meat, 2 1/2 starch

Ingredients

Servings  4  

  • 4 oz dried, multigrain penne pasta
  • 2 cup frozen, drained, rinsed edamame (green soybeans) shelled
  • 1/2 of a 15 oz. canned, no salt added, drained, rinsed black beans
  • 1/2 chopped green onion
  • 2 fresh parsley (snipped)
  • 1 Tbsp. grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil, extra virgin
  • clove minced, fresh garlic
  • 1 1/2-2 tsp. finely chopped, fresh rosemary (or 1/2 teaspoon dried rosemary, crushed)
  • 1/4 tsp. salt
  • 3 oz. low-fat, crumbled feta cheese

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run the pasta under cold water for about 20 seconds to stop the cooking process. Drain well in a colander.
  2. Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Using a rubber scraper, fold the pasta and feta into the mixture.

Tip: If you make this salad to enjoy the next day or have leftovers, squeeze lemon wedges over it just before serving to “brighten” the flavors.

 

Toss this unusual salad together the next time you want something different for a brown-bag lunch. The bright green edamame and shiny black beans provide complementary tastes and a nice color contrast.

Nutrition Facts

Edamame and Penne Salad with Feta

CaloriesCalories

320 Per Serving

ProteinProtein

21g Per Serving

FiberFiber

9g Per Serving
×
Calories 320
Total Fat 10 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 8 mg
Sodium 453 mg
Total Carbohydrate 38 g
Dietary Fiber 9 g
Sugars 6 g
Protein 21 g

Dietary Exchanges
2 lean meat, 2 1/2 starch

Ingredients

Servings  4  

  • 4 oz dried, multigrain penne pasta
  • 2 cup frozen, drained, rinsed edamame (green soybeans) shelled
  • 1/2 of a 15 oz. canned, no salt added, drained, rinsed black beans
  • 1/2 chopped green onion
  • 2 fresh parsley (snipped)
  • 1 Tbsp. grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil, extra virgin
  • clove minced, fresh garlic
  • 1 1/2-2 tsp. finely chopped, fresh rosemary (or 1/2 teaspoon dried rosemary, crushed)
  • 1/4 tsp. salt
  • 3 oz. low-fat, crumbled feta cheese

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run the pasta under cold water for about 20 seconds to stop the cooking process. Drain well in a colander.
  2. Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Using a rubber scraper, fold the pasta and feta into the mixture.

Tip: If you make this salad to enjoy the next day or have leftovers, squeeze lemon wedges over it just before serving to “brighten” the flavors.