Edamame Pasta Salad with Peas, Bell Pepper, Tomato, Arugula & Feta

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby arugula
• 1 (4 oz) pkg crumbled feta cheese
• 1 ½ cups edamame
• 1 ½ cups frozen peas
• 2 cloves garlic
• 1 pint grape tomatoes
• 1 small bunch Italian (flat-leaf) parsley
• 10 oz rotini pasta
• 1 (8 oz) pkg sugar snap peas
• 2 yellow bell peppers
• black pepper
• Dijon mustard
• extra virgin olive oil
• honey
• red wine vinegar
• salt

Instructions

1. Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
   • 2 tsp salt
   • 10 oz rotini pasta
2. Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
   • 2 yellow bell peppers
   • 1 pint grape tomatoes
   • 1 (8 oz) pkg sugar snap peas
   • 1 small bunch Italian (flat-leaf) parsley
   • 1 (5 oz) pkg baby arugula
3. Place edamame and peas in the colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.
   • 1 ½ cups edamame
   • 1 ½ cups frozen peas
4. Peel and mince garlic; place in a large bowl.
   • 2 cloves garlic
5. Add oil, vinegar, honey, Dijon, salt, and pepper to the bowl; whisk to combine the dressing.
   • ¼ cup extra virgin olive oil
   • ¼ cup red wine vinegar
   • 4 tsp honey
   • 4 tsp Dijon mustard
   • ½ tsp salt
   • ¼ tsp black pepper
6. Trim, seed, and halve bell peppers crosswise; slice into thin strips and add to the bowl with the dressing.
7. Halve tomatoes and add to the bowl.
8. Trim and halve snap peas crosswise; add to the bowl.
9. Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.
10. Add drained edamame and peas to the bowl.
11. When the pasta is done, drain and rinse under cold water to cool; add to the bowl.
12. Add arugula and feta to the bowl; toss to combine the salad.
    • 1 (4 oz) pkg crumbled feta cheese
13. To serve, divide salad between plates or bowls. Enjoy!