the not quite chef

it's a messy kitchen

“Feels like spring” pasta dinner

After a mini heat wave in March (a totally foreign concept in Boston), the weather returned to some sense of normalcy – which means cold, dreary, and rainy.

Since I was still craving the fleeting warm, sunny days, what better way to bring that back than with a fresh, brightly colored pasta salad for dinner?

Edamame & Cheddar Pasta Salad
(adapted from a Betty Crocker recipe)
Serves: 6-8

Dressing
1/4 cup red wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon Italian seasoning

Salad
1 1/2 cup whole wheat rotini
2 large tomatoes
2 orange or red bell peppers
1 cucumber
10 oz. package of frozen edamame
5 oz. frozen corn
3 oz. sharp cheddar cheese

1. Combine all of the ingredients for the vinaigrette and whisk until blended.
2. Cook pasta, then rinse with cold water and drain. Meanwhile, cook edamame and corn according to package directions. When edamame and corn is done, rinse with cold water and drain.
3. Chop all of the veggies needed for the salad, then toss with the pasta, edamame, and corn in a large bowl. Add the vinaigrette mixture and mix well.
4. Cover and keep in the fridge for at least an hour before serving/eating. The longer, the better, to let the pasta cool and marinate.

I probably ate mine too soon (I was starving), as the flavors could have been better mixed. But, it was crisp, refreshing, and packed with veggies. And with a huge bowl that’ll have me eating leftovers all week – what’s better than that?

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March 26, 2012 - Posted by | Recipes, Veggie Friendly | , , , , ,

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