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


320 Per Serving


21g Per Serving


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


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


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.