Herb & Edamame Pasta Salad
Fresh, colourful and full of flavour, this herb and edamame pasta salad is the perfect dish for a light, nourishing meal. Rich in plant-based protein and fibre, it's satisfying enough to enjoy on its own for a nutrient-packed lunch!
The ingredients
- 6 cups whole wheat pasta, or chickpea pasta if gluten-free; cooked
- 3 cups shelled edamame, cooked
- 2 cups arugula
- 1 cup cucumbers, chopped
- 3 celery, stalks; chopped
- 1 cup tomatoes, chopped
- 1 medium apple, chopped
- ½ medium red onion, thinly sliced
- ¼ cup fresh basil, finely chopped
- ¼ cup fresh parsley, finely chopped
Creamy avocado protein dressing
- 1 firm silken tofu, block
- 1 avocado, small
- 1 lemon, juice
- ¼ cup water
- ½ tbsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
The method
- In a blender, add the ingredients for the avocado dressing and blend until smooth. Set aside.
- In a large bowl, add all the salad ingredients.
- Divide into 5 portions. Right before serving, top with the creamy dressing.
My tips
Refrigerate for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 500Calories
- 16 gFat
- 64 gCarbs
- 11 gFibre
- 26 gProtein
Tofu and edamame contain all the essential amino acids, making them an excellent plant-based protein source for vegetarians and vegans.
Tofu and edamame contain isoflavones, plant compounds with antioxidant properties that may support hormonal balance.
This pasta salad is rich in dietary fibre, which promotes healthy digestion by regulating bowel movements and preventing constipation. Fibre also helps maintain a balanced gut microbiome and increases satiety after meals.
