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Cooking 101
Pasta salad is one of those things that we love to have on deck in the fridge for when we need a snack, quick lunch, or have a hungry kid in need of carbs. Use your favorite pasta shape and fresh spring veggies to make this staple salad.
Chef Tip: Blanching is a technique we love to use for green veggies, it preserves their color and their snap. Simply place your veggies into boiling water for a minute or two, til they turn bright green, then shock in an ice water bath to stop the cooking and preserve the texture. Drain and pat dry before storing or mixing.
Salt
2 cups any small sized pasta (we used green penne!)
1 bunch asparagus, cut into small pieces and blanched
½ head of broccoli, cut into small bite-sized florets and blanched
½ bunch parsley, chopped
Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta, and cook according to package directions
When the pasta is cooked, add it to a large bowl, and toss with about ¾ pouch of the Edamame Green Goddess along with the asparagus and the broccoli
Garnish with the chopped parsley and serve
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
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1 Term found in this Recipe
Blanching is a technique for cooking vegetables that requires a short dip in boiling water, then a “shock” in ice water, both to preserve the color and stop the cooking to keep the vegetable firm. This method is typically used for vegetables like green beans, edamame, and other ingredients that require just a short cooking time and are going to be served cold or room temperature.
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