Edam Edamame Pasta Salad
Pasta salad might sound retro, but this isn’t the pasta salad from church basement gatherings of yore. The lemon and sherry vinegar wake everything up while the edamame and Reny Picot Edam add something elegant and interesting to the equation. The result: a fresh, healthy, thoroughly filling, potluck superstar also perfect for a weeknight dinner or as a side at a dinner party.
1 16-ounce box gemelli or fusilli
1 8-ounce bag frozen shelled edamame
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
Juice and zest of 1 lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces baby arugula
6 ounces Reny Picot Edam, cubed
- Cook pasta in a large pot of salted boiling water according to package instructions, adding edamame during the last 4 minutes of cooking.
- Reserving 2 tablespoons of cooking liquid, drain pasta and edamame. Transfer to a large bowl and set aside until cool, 5 to 10 minutes.
- In a small bowl, whisk together olive oil, sherry vinegar, lemon juice and zest, reserved cooking liquid, and salt and pepper.
- Add to bowl with pasta and edamame along with arugula and Edam. Toss well and serve.