Edamame, Mango ‘n Sugar Snap Pea Salad
 
 
Ingredients
  • 2 cups frozen edamame beans
  • 2 cups sugar snap peas
  • 2 cups orchiette pasta (shells can be substituted)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 2 garlic cloves, minced
  • 200 g Bocconcini Pearls (fresh mozzarella pearls), drained
  • 1 generous handful baby spinach leaves
  • 2 green onions, diced
  • 2 tbsp fresh mint, diced
  • 1 mango, cubed
  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 lemon (Meyer if you have them)
  • kosher salt
  • cracked black pepper
Instructions
  1. Fill a large pot with salted water and bring to a boil. Add the edamame beans and cook until tender, about 3-5 minutes. Half-way through, add in the sugar-snap peas since they only take a minute or so to cook. Once vegetables are tender but still have a crunch, remove to a colander with a slotted spoon, reserving the water.
  2. Bring the water in the pot back to a boil and add the 2 cups orchiette pasta. Cook until al dente, about 10 minutes (less if using fresh orchiette). Drain the pasta without rinsing and then plot it all into a large glass serving dish or bowl.
  3. Drizzle 2 tbsp of olive oil, 1 tbsp of white balsamic vinegar, and garlic. Toss to coat then leave it all to cool to room temperature.
  4. Once the pasta has cooled, toss in the edamame and sugar snap peas. Then add the Bocconcini pearls, spinach leaves, green onions, mint and mango. Toss to coat with the additional 2 tbsp olive oil and 2 tbsp white balsamic vinegar. Squeeze the lemon over the salad and toss one final time. Season to taste with kosher salt and cracked black pepper.
  5. Serve at once.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/02/04/edamame-mango-sugar-snap-pea-salad/