Ask a Dietitian

"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."

Maeghan Henke
BC Hydro

PASTA AND EDAMAME SALAD

March 31st, 2015

Makes a satisfying dinner salad that does double duty as tomorrow’s lunch. Bring it to work for a midday meal that will keep you motoring through the afternoon.

Prep Time: 10 minutes
Yields: 8 servings

Ingredients

3 cups (750 mL) frozen edamame or green peas, defrosted
3 cups (750 mL) cooked pasta, (e.g. orecchiette or mini-shell)
2 ½ tbsp. (37 mL) olive oil
1 tbsp (15 mL) white balsamic or white wine vinegar
Zest of 1 lemon, finely grated
2 stalks of celery, diced finely
7 oz (200 g) cherry tomatoes, quartered
3 oz (90 g) regular Havarti cheese or medium Cheddar cheese, diced finely
1/3 cup (75 mL) fresh basil, sliced finely on the diagonal
Chili powder, to taste (optional)

Instructions

In a large bowl, mix all ingredients together gently.

Nutritional Info

per 1 serving

Energy: 208 Calories
Protein: 10 g
Carbohydrate: 19 g
Fat: 10 g
Fiber: 3 g
Sodium: 82 mg
Sugars: 3 g

Recipe & photo provided by Dairy Farmers of Canada.