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Recipes > Vegetarian main courses > Arugula edamame pasta salad Back to Recipes Index

Arugula Edamame Pasta Salad

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Serves: 4


8 oz. Orzo (or other small pasta) pasta
1 lb. Edamame, shelled
3 Tbsp. Olive oil
4 Green onions, chopped
2 Garlic cloves, minced
1 Tbsp. Thyme
3 Tbsp. Sun-dried tomato, packed in oil and finely chopped
3 Tbsp. Red wine vinegar
Juice of 1 lemon
1/2 tsp. sea salt
1/2 tsp. fresh ground pepper
1 bunch Arugula


Cook pasta until al dente. Meanwhile, boil edamame until just tender; be careful to not overcook. Cool.

Heat oil in a large skillet over medium heat. Add the onion and garlic and cook for 5 minutes, until garlic is starting to brown. Remove from heat and stir in thyme, tomatoes, vinegar, lemon juice, sea salt, and pepper. Add edamame and pasta; toss to coat well.

Divide arugula among 4 plates. Top with the pasta and serve.

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