I have a little problem, and it’s called constantly missing lunch. I’m always too wrapped up in getting things on my to-do list done when I realize my stomach is growling, and by then it’s already 3pm. I don’t want to eat too much that late in the afternoon though, because then I won’t be hungry for dinner…so more often than not I try to wait out my hunger, and then end up overeating at dinner time. Not smart! Fortunately though, I believe I’ve solved my problem. Making a fresh salad to have on hand during the week – whether it be my basic pasta salad, a quinoa salad, or a summer salad, depending on what’s in season – helps me keep my hunger under control by having something healthy ready to snack on. Since we still don’t have much growing here in upstate NY yet, I made frozen edamame the star of this easy spring salad, with a sweet honey dressing that plays wonderfully off the tangy feta cheese. I hope you enjoy it!
- 8 ounces tri-color farfalle pasta
- 6 ounces frozen edamame, shelled and thawed
- 1/2 pint grape tomatoes
- 1/2 cucumber, diced
- 1/4 cup onion, diced
- 1/2 cup feta cheese
For the dressing:
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp honey
- 1/4 tsp lemon juice
Cook the pasta according to package directions. Let cool completely.
Dice the cucumber and onion, and halve the tomatoes.
In a large bowl, combine all of the ingredients.
In a small bowl, stir together the olive oil, honey, and lemon juice. Toss with the salad. Serve chilled or warm, both ways are delicious!