This can be eaten warm as an entree, or cold as a salad.

Rotini with Edamame

This can be eaten warm as an entree, or cold as a salad.

Ingredients

  • 8 ounces dry Barilla PLUS rotini
  • 1 cup shelled edamame
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 7 large leaves chopped fresh basil
  • 2-3 ounces black or calamata olives
  • 1 1/2 cups grape tomatoes
  • Salt and pepper to taste
  • Parmesan cheese

Directions

Cook pasta until al dente and drain. Boil edamame for 4 or 5 minutes and drain. In the olive oil sauté garlic, edamame and basil for a few minutes. Mix with the drained pasta. Add lemon juice, black olives, grape tomatoes and salt and pepper. Top with grated Parmesan cheese.