This salad lasts for days in the refrigerator, and it won't wilt on the picnic buffet. The vegetables are sturdy, and the flavor just gets better as the salad comes to room temperature.
Edamame & Cauliflower Pasta Salad with Feta
serves 8 to 10
1 pound orecchiette
16 ounces shelled frozen edamame
1 medium head cauliflower
1/3 cup olive oil
1 tablespoon soy sauce
1 tablespoon maple syrup
2 lemons, juiced (about 1/4 cup)
1 cup mint sprigs, loosely packed
2 bunches green onions, green parts only
8 ounces feta cheese, drained of excess liquid
Flaky sea salt and freshly ground black pepper
Bring a 4-quart pot of salted water to a boil. Add the pasta and cook for 11 minutes, or until al dente. Drain and place the pasta in a large mixing bowl. Add the frozen edamame and toss to combine. Set aside.
Refill the pot and add salt to the water. Set over high heat. While waiting the water to come to a boil, chop the cauliflower into bite-sized florets, discarding the leaves and tough stem. When the water boils, add the cauliflower and cook until just tender — about 5 to 7 minutes. Drain into a colander and let cool.
Whisk the olive oil, soy sauce, maple syrup, and lemon juice together in a glass measuring cup. Pour over the pasta and edamame and toss.
Tear the mint leaves from their stems, and roughly chop the leaves. Chop the green stems of the green onions into 1/2-inch pieces, and finely chop the drained feta cheese. Toss the mint, green onion, feta, and drained cauliflower with the pasta and the dressing.
Taste — depending on how much salt was in the water you may not need much more — and add salt and pepper to taste.
Serve warm, lukewarm, or cold. This will keep very well in the refrigerator for a week or more.