Salmon and Edamame Pasta Salad

Using edamame in a familiar dish is an easy way to incorporate soy into your diet--you get 3.8 grams of soy protein per serving here. This recipe is also a smart use for leftover grilled or poached salmon.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 27 %
Fat 8 g
Satfat 1.3 g
Monofat 3.2 g
Polyfat 2.2 g
Protein 17.1 g
Carbohydrate 31.5 g
Fiber 4.8 g
Cholesterol 14 mg
Iron 3.6 mg
Sodium 418 mg
Calcium 137 mg


1 1/2 cups uncooked farfalle (about 4 ounces bow tie pasta)
2/3 cup shelled edamame
Cooking spray
1 (4-ounce) salmon fillet, skinned
2 teaspoons olive oil
1 cup finely chopped red onion
4 ounces baby spinach (about 6 cups)
1/4 cup chopped fresh dill
4 teaspoons whole-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water. Drain and place in a large bowl.

Heat a nonstick skillet coated with cooking spray over medium-high heat. Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.

Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.