Pasta and noodles · 20 min
Pasta Salad with Edamame, Cucumber, Carrot & Peanut-Lime Dressing
- 20 min
- 2–6 servings
- 593 kcal / serving
This noodle salad pairs crisp cucumber, edamame, and carrot with a peanut-lime dressing that clings to the pasta. It comes together quickly for weeknights and travels well for lunch leftovers.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 cupedamame, shelled
- ½English cucumber
- ½ small bunchgreen onions (scallions)
- 1lime
- ½ cuppeanut sauce
- 5 ozrotini pasta
- ½ (10 oz) bagshredded carrots
- edamame
- limes
- English cucumbers
From the pantry: salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 cupedamame, shelled
- ½English cucumber
- ½ small bunchgreen onions (scallions)
- 1lime
- ½ (10 oz) bagshredded carrots
- edamame
- limes
- English cucumbers
Pantry & dry goods
- 5 ozrotini pasta
Sauces, oils & condiments
- ½ cuppeanut sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| edamame, shelled | 1 cup | ||
| English cucumber | ½ | 1 | 1 ½ |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| lime | 1 | ||
| peanut sauce | ½ cup | 1 cup | 1 ½ cups |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| edamame | 2 cups | 3 cups | |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a pot of salted water to a boil and cook the rotini until just tender, about 8–10 minutes.
- As the pasta cooks, rinse and dry the vegetables and greens you’ll be using.
- In a medium bowl, juice the lime and whisk in the peanut sauce until smooth.
- Thinly slice the green onions and add them to the lime–peanut mixture.
- Coarsely dice the cucumber and add it along with the shredded carrots to the dressing.
- Place the edamame in a colander so any excess water can drain away.
- When the pasta is ready, drain it over the edamame to defrost, then rinse both under cold water to cool.
- Toss the cooled pasta and edamame with the vegetables and dressing until everything is evenly coated, and serve.
Two tips
- Make ahead by keeping the dressing and chopped veggies separately in the fridge for up to a day.
- For a different finish, brighten the dish with a little extra lime juice and a pinch of salt to taste.
Nutrition per serving
- Calories
- 593 kcal
- Protein
- 25 g
- Carbs
- 89 g
- Fat
- 17 g
- Fiber
- 11 g
- Sodium
- 1012 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.