I have updated and super-charged this pasta salad that appeared in one of my earliest cookbooks.
I’ve made the dressing more flavorful by using toasted sesame oil along with the olive oil and by adding sweet chili sauce. Then, instead of classic green peas, I substituted nutritious shelled edamame. While edamame may not be a wonder food, these little green soybeans are filled with protein, fiber and two key antioxidants, vitamins C and A. They turn this tasty side salad into a versatile main dish.
Broccoli, Edamame and Almond Pasta Salad can be made ahead and chilled to serve at a Labor Day gathering celebrating summer’s last fling or to take to a pot luck party as all the fall festivities kick into high gear. I like having it standing by in the refrigerator after a long busy day.
Broccoli, Edamame and Almond Pasta Salad
If making your own dressing, combine the dressing ingredients in a bowl and whisk to blend thoroughly. Set aside.
I prepare the salad ingredients in this way to save time: I bring a large pot of salted water to boil. I cook the broccoli crowns in the boiling, salted water for 5 minutes. I remove them with a slotted spoon and set aside. Into the same boiling water, I cook my pasta for about 12 minutes. During the last 5 minutes of that time, I pour in my edamame. The pasta and edamame finish cooking together. I drain both well. In a large mixing bowl I combine the broccoli with the pasta and edamame. Stir in the green onions, almonds and cheese. Add the dressing and mix well. Adjust the salt and pepper to your taste. Garnish with additional almonds and cheese.
This can be a side dish or a meal in itself. You could also add chicken.
Instead of creating a dressing from scratch, to save time, you can also use a favorite bottled Asian dressing.
You could also add chicken, such as the Asian Chicken Kabobs that will be on my site tomorrow!
Tell Me: What are your favorite dishes to enjoy for Labor Day weekend?