Pasta - Pasta and Green Soybean Salad

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Pasta and Green Soybean Salad

 

Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces small pasta shells -- cooked and drained

1/2 16 oz package frozen green soybeans -- cooked according to package

directions and drained

1 red bell pepper -- finely chopped

1/4 cup finely chopped onion

1/4 cup crumbled feta cheese

1/4 cup chopped ripe Greek olives (optional)

1/4 cup reduced-sodium vegetable broth

3 tablespoons white wine vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

1 garlic clove -- minced

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh basil or 1 teaspoon

dried

1 teaspoon finely chopped oregano or 1/4 teaspoon

dried

freshly ground black pepper to taste

 

Combine pasta, soybeans, bell pepper, onion, feta cheese, and olives, if using,

in a large bowl.

 

Whisk together broth, vinegar, olive oil, mustard, garlic, herbs, and pepper in

a small bowl. Pour over pasta mixture and toss to combine. Cover and

refrigerate at least 2 hours or overnight, tossing occasionally. Makes 6 to 8

servings

 

NOTE: If packaged, shelled green soybeans are not available in your area, check

Asian markets for frozen green soybeans in the pods, called edamame. Cook

according to package directions, cool, shell and use as above. One pound of

green soybeans in the pods yields 1 1/2 cups (8 oz) after shelling.

 

Description:

" A festive salad with Mediterranean flavors. "

 

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Per serving: 68 Calories (kcal); 6g Total Fat; (75% calories from fat); 1g

Protein; 3g Carbohydrate; 6mg Cholesterol; 103mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0