Edamame, Salmon, and Pasta Salad Recipe

Name: Edamame, Salmon, and Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts water; 1 2/3 cups whole-wheat bow-tie pasta or macaroni (about 4 1/2 ounces); 1 cup frozen shelled edamame; 2 5-ounce cans pink salmon in water, drained, skin discarded, bones discarded if desired, flaked; 1 medium rib of celery, chopped; 1/2 medium red onion, chopped; 1/2 medium red bell pepper, chopped; 1/2 cup grape tomatoes; 1/2 teaspoon grated lemon zest; 1/4 cup lemon juice; 2 1/2 tablespoons water; 1 tablespoon honey; 1 1/2 teaspoons olive oil (extra-virgin preferred); 1 teaspoon dried dillweed, crumbled; 1/4 teaspoon pepper; 1/8 teaspoon salt; 8 lettuce leaves

Servings: persons

4 quarts water
1 2/3 cups whole-wheat bow-tie pasta or macaroni (about 4 1/2 ounces)
1 cup frozen shelled edamame
2 5-ounce cans pink salmon in water, drained, skin discarded, bones discarded if desired, flaked
1 medium rib of celery, chopped
1/2 medium red onion, chopped
1/2 medium red bell pepper, chopped
1/2 cup grape tomatoes
1/2 teaspoon grated lemon zest
1/4 cup lemon juice
2 1/2 tablespoons water
1 tablespoon honey
1 1/2 teaspoons olive oil (extra-virgin preferred)
1 teaspoon dried dillweed, crumbled
1/4 teaspoon pepper
1/8 teaspoon salt
8 lettuce leaves

1
In a large saucepan, bring the water to a boil over high heat.
2
Add the pasta.
3
Return to a boil and boil for 4 minutes.
4
Stir in the edamame.
5
Boil for 3 to 4 minutes, or until the pasta is just tender.
6
Drain well in a colander.
7
Meanwhile, in a large bowl, stir together the salmon, celery, onion, bell pepper, and tomatoes.
8
Stir the pasta mixture into the salmon mixture.
9
In a small bowl, whisk together the remaining ingredients except the lettuce.
10
Pour over the salad, tossing to coat.
11
Place 2 lettuce leaves on each plate.
12
Spoon the salad onto the lettuce.
13
(Per Serving)
14
Calories: 365
15
Total Fat: 7.5g
16
Saturated: 1.0g
17
Trans: 0.0g
18
Polyunsaturated: 1.5g
19
Monounsaturated: 2.0g
20
Cholesterol: 58mg
21
Sodium: 375mg
22
Carbohydrates: 46g
23
Fiber: 5g
24
Sugars: 10g
25
Protein: 28g
26
Dietary Exchanges
27
3 Starch
28
3 Lean Meat

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 quarts water, 1 2/3 cups whole-wheat bow-tie pasta or macaroni (about 4 1/2 ounces), 1 cup frozen shelled edamame, 2 5-ounce cans pink salmon in water, drained, skin discarded, bones discarded if desired, flaked, and more.

Yes, Edamame, Salmon, and Pasta Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Edamame, Salmon, and Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions