Edamame and Penne Salad with Feta

  • Serves: 4; 1 1/2 cups per serving


Toss this unusual salad together the next time you want something different for a brown-bag lunch. The bright green edamame and shiny black beans provide complementary tastes and a nice color contrast.


4 ounces dried multigrain penne
2 cups frozen shelled edamame (green soybeans), thawed
1/2 15-ounce can no-salt-added black beans, rinsed and drained
1/2 cup chopped green onions
2 tablespoons snipped fresh parsley
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil (extra-virgin preferred)
2 medium garlic cloves, minced
1 1/2 to 2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
3 ounces low-fat feta cheese, crumbled

Cooking Instructions

Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run the pasta under cold water for about 20 seconds to stop the cooking process. Drain well in a colander.

Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Using a rubber scraper, fold the pasta and feta into the mixture.


Cook's Tip

If you make this salad to enjoy the next day or have leftovers, squeeze lemon wedges over it just before serving to “brighten” the flavors.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
10 g
Saturated Fat
2 g
Trans Fat
0 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
3 g
8 mg
453 mg
38 mg
9 g
6 g
21 g

Dietary Exchanges

2 1/2 starch, 2 lean meat

This recipe is brought to you by the American Heart Association’s Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at deliciousdecisions.org.