Edamame Pasta Salad with Asparagus Recipe
This Edamame Pasta Salad with Asparagus is a fresh and vibrant dish featuring tender risoni pasta, crisp asparagus, and protein-rich edamame, all tossed in a light olive oil dressing with fragrant basil. Perfect for a light lunch or a healthy side dish, this salad balances textures and flavors for a nutritious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 3 cups risoni (orzo), uncooked
- 2 bunches asparagus
- 1 cup edamame, hulled (no shell)
- 1/2 cup fresh basil leaves
Dressing & Seasoning
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Risoni: Bring a large pot of salted water to a boil. Add the risoni and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
- Prepare the Asparagus: While the pasta cooks, trim the tough ends off the asparagus and cut the stalks into bite-sized pieces about 1-2 inches long. Blanch the asparagus by boiling them in salted water for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve color.
- Cook the Edamame: If using frozen edamame, cook them by boiling in salted water for about 3-5 minutes until tender. Drain and rinse under cold water. If using fresh edamame, shell and cook similarly.
- Combine Ingredients: In a large mixing bowl, combine the cooled risoni, blanched asparagus, and edamame. Add the fresh basil leaves for an aromatic touch.
- Add Dressing and Season: Drizzle the olive oil over the salad and gently toss to coat all ingredients evenly. Season with salt and freshly ground black pepper to taste.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature as a refreshing side or light main dish.
Notes
- For extra flavor, add a squeeze of lemon juice or a sprinkle of grated Parmesan cheese.
- Use fresh asparagus when in season for the best taste and texture.
- This salad can be made a few hours ahead and stored in the refrigerator.
- Swap the risoni with whole wheat or gluten-free pasta for dietary preferences.
