Edamame Pasta Salad With Tahini Dressing Recipes

Steps:

• In small bowl, beat all dressing ingredients with wire whisk until well mixed.
• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Meanwhile, cook soybeans as directed on package. Rinse with cold water; drain.
• In large bowl, toss pasta, soybeans, remaining salad ingredients and dressing. Cover and refrigerate at least 1 hour before serving.

Steps:

• Boil 1 1/2 cups frozen shelled edamame as the label directs; drain and rinse under cold water. Toss with 1 cup each chopped tomato and cucumber, 1 minced red jalapeno and 1/4 cup chopped red onion. Add 1 tablespoon soy sauce, 2 teaspoons each brown sugar, lemon juice, lime juice and mirin or other rice wine, 1 teaspoon each grated ginger and rice vinegar, and 1/2 teaspoon sesame oil. Toss; season with salt and pepper.

Steps:

• Cook the pasta according to package directions, preferably tender. When it's done cooking, rinse with cold water and pour in a large serving bowl or container.
• Rinse and drain the black beans and edamame.
• Thaw the corn (and edamame).
• Mix the corn, edamame, and black beans together with the pasta.
• Make the dressing by putting all the dressing ingredients in a blender (except the sesame seeds) and pulse until fully mixed.
• Stir in the sesame seeds.
• Pour the completed dressing over the pasta, and let chill for about 45 minutes-1 hour then serve. Lasts about 4-5 days fresh and great for brown-bagging lunch; and if your workplace lacks a fridge, don't fear due to the lack of dairy products!

Steps:

• Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
• Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the tomatoes, season with salt, and cook, shaking occasionally, until charred and wrinkly, 4 to 6 minutes. Transfer to a large bowl to cool.
• In a liquid measuring cup, stir together the tahini and grated Parmesan; season with salt and pepper. (Mixture will be thick.) When the pasta is drained, add 1/2 cup pasta water to the dressing and stir until smooth. Add the pasta to the bowl with the tomatoes, then stir in enough dressing to coat. (You won't use all of it just yet.) Let cool for 15 minutes or up to 3 hours at room temperature.
• When ready to eat, stir the rest of the dressing into the pasta. Stir in water (reserved pasta water or tap) as needed until the pasta is glossy and creamy. Stir in the mint, scallions, sesame seeds and chopped Parmesan, reserving a little for garnish if desired. Season to taste with salt, pepper and a drizzle of olive oil.