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

Directions

1. 1. Bring a medium pot of salted water to a boil, add the rotini, and cook until just tender, about 8–10 minutes. Drain and rinse with cold water.
2. 2. While the pasta cooks, rinse and trim the produce. Cut two yellow bell peppers into thin strips, halve the grape tomatoes, trim and halve the snap peas, rinse the parsley and mince the leaves, and peel and mince the garlic.
3. 3. In a large bowl, whisk together olive oil, red wine vinegar, honey, Dijon, salt, and pepper. Stir in the minced garlic.
4. 4. Add the bell pepper strips to the dressing and toss to coat; then add the tomatoes, snap peas, edamame, and parsley, mixing to combine.
5. 5. Fold in the cooked pasta and the arugula, then crumble feta over the top and give everything a gentle toss to distribute evenly.
6. 6. Portion the salad onto plates or bowls and serve.
7. 7. If you’d like, chill leftovers for up to a day and remix before serving.
8. 8. Optional: taste and adjust seasoning with a pinch more salt or pepper before serving.
9. 9. Serve immediately or refrigerate and enjoy later.
10. 10. Finish with a final light toss before serving if desired.