Pasta Salad with Pesto, Edamame, Sun-Dried Tomato, and Goat Cheese Sauce

While any pasta shape would be delicious with this sauce, fusilli is a great choice because the pesto collects in its grooves, creating extra flavorful bites!


I love that my four-year old son loves sun-dried tomatoes!  He doesn’t care for fresh tomatoes and they are just so healthy that I try to serve them any way I can. 


  • 1 pound dry fusilli
  • 2 tablespoons olive oil
  • 1 1/4 cups Basil Pesto
  • 1 1/2 cups shelled edamame
  • 1 1/2 cups marinated, drained, thinly sliced sun-dried tomatoes
  • Salt and pepper
  • 5 ounces goat cheese


Serves 6

Cook the fusilli in a large pot of boiling, salted water until just tender but still firm to bite.  Drain, rinse with very cold water, add to a large mixing bowl, and toss with the olive oil.

Mix the pasta with the pesto, edamame, and sun-dried tomatoes.  Stir to fully incorporate all of the ingredients.  Season to taste with salt and pepper, and mix in the goat cheese just before serving.

Some additional notes: 

My recipe for Basil Pesto is great, but of course if you’re pressed for time, you can use a prepared one.  Trader Joe’s has a nice one, and most other markets sell pesto, too.

You can use any pasta you’d like — I use brown rice fusilli, since my family eats gluten-free at home.

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