Farfalle salad with edamame, tomatoes and feta
By Tisa Jacob
Relentless in all its goodness, this rainbow bowl power packs yum alongside serious nutrional heft.
1 Picture
Ingredients
- 1 12 oz box tricolored farfalle (bowtie pasta)
- pot of salted water( enough to cook the pasta)
- 1 10 oz pkg frozen edamame, steamed in microwave
- 1 cup cherry tomatoes, halved if preferred
- 1 ½ cup chopped seedless(English) cucumber
- ½ cup pitted and halved kalamata olives (halve, if desired)
- 1 medium sized red onion, diced
- ½ cup olive oil
- 1/3 cup red wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp salt or enough to flavor
- 1 tsp black pepper
- 2 tsp finely chopped parsley
- ½ cup crumbled feta cheese
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
Bring the large pot of salted water to boil. Add farfalle and cook according to box directions, taking off heat 1 minute before the prescribed cook time. Drain well, rinsing in cold water to keep from further cooking. Keep aside to cool.
Shell edamame.
In a large bowl mix edamame, tomatoes, cucumber, olives, onions.
In another smaller bowl/bottle whisk together olive oil, vinegar, mustard, honey, salt and pepper. Taste and adjust oil/vinegar/salt/pepper if needed. Aim for a sharp, tangy dressing.
Drizzle oil-vinegar dressing over ingredients in late bowl.
Top with parsley and feta.
Serve immediately or cover with plastic wrap and chill for an hour before serving. Keeps upto 2 days.
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