Ingredients
3
tablespoons canola or olive oil
1/4
cup red wine vinegar
1
teaspoon Italian seasoning
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon garlic powder
1
cup uncooked penne pasta (3 oz)
1
box (10 oz) frozen shelled edamame (green) soybeans (about 2 cups)
2
large tomatoes, coarsely chopped (2 cups)
1
medium cucumber, coarsely chopped (1 cup)
2
small yellow bell peppers, coarsely chopped (1 cup)
3
oz Cheddar cheese, cut into 1/2-inch cubes (3/4 cup)
Preparation
In small bowl, beat all dressing ingredients with wire whisk until well mixed.
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Meanwhile, cook soybeans as directed on package. Rinse with cold water; drain.
In large bowl, toss pasta, soybeans, remaining salad ingredients and dressing. Cover and refrigerate at least 1 hour before serving.
