Name: Edamame, Salmon, and Pasta Salad
Cuisine: International
Ingredients: 4 quarts water; 1 2/3 cups whole-wheat bow-tie pasta or macaroni (about 4 1/2 ounces); 1 cup frozen shelled edamame; 2 5-ounce cans pink salmon in water, drained, skin discarded, bones discarded if desired, flaked; 1 medium rib of celery, chopped; 1/2 medium red onion, chopped; 1/2 medium red bell pepper, chopped; 1/2 cup grape tomatoes; 1/2 teaspoon grated lemon zest; 1/4 cup lemon juice; 2 1/2 tablespoons water; 1 tablespoon honey; 1 1/2 teaspoons olive oil (extra-virgin preferred); 1 teaspoon dried dillweed, crumbled; 1/4 teaspoon pepper; 1/8 teaspoon salt; 8 lettuce leaves

Ingredients

4 quarts water

1 2/3 cups whole-wheat bow-tie pasta or macaroni (about 4 1/2 ounces)

1 cup frozen shelled edamame

2 5-ounce cans pink salmon in water, drained, skin discarded, bones discarded if desired, flaked

1 medium rib of celery, chopped

1/2 medium red onion, chopped

1/2 medium red bell pepper, chopped

1/2 cup grape tomatoes

1/2 teaspoon grated lemon zest

1/4 cup lemon juice

Edamame, Salmon, and Pasta Salad

Ingredients

Method

Sources

Complete your Edamame, Salmon, and Pasta Salad kit

Research Evidence

Share

Related Recipes

For the Curious Cook

Gear for Edamame, Salmon, and Pasta Salad