Edamame, Hijiki, Pomegranate-Infused Pasta Salad

KISS. Keep it simple AND short. I am doing both...for this post.

This is my second creation using POM Wonderful 100% Pomegranate Juice.

But it is not a dish born from my own concept. Instead, it was inspired from two posts: Food Gal's A Welcome and Delicious Red Wine Stain and Angies Recipes' Pinotage Spaghetti with Arugula. Got some basic idea from there, then executed and completed it...my way.

Mine? A refreshing creation! Not only you taste the pomegranate in the pasta shells, the entire dish has the sea-flavor of Hijiki and taste of subtly sweet edamame. Textures are exciting too - it's like al-dente...everything!

Pomegranate-Infused Elbow Pasta, Hijiki and Edamame Salad
Ingredients: Cooked elbow macaroni, set aside to cool; 1tsp Hijiki re-hydrated in water for 20 mins, then drain the water and set aside; some frozen , thawed; 1 cup pomegranate juice*

Directions: Add pomegranate juice into pot. Add the cooked and cooled pasta into the pomegranate juice and allow combination and infusion of flavors (Note: If the macaroni is still warm after drained, you can add the juice into the pot, turn to low fire and allow the macaronis to absorb some juices for 1-2 minutes). Add the seaweed and edamame into the same pot and combine well. Once combined, strain/drain off the "liquid" and ladle the pasta salad into serving bowls.

This pasta salad will be submitted to Quickies Noodle Challenge jointly hosted by Quickies on the Dinner Table and Lazaro Cooks.

*Disclaimer: The POM Wonderful 100% Pomegranate Juice were complimentary samples from POMWonderful. No monetary compensation was involved for this review. Opinions and review about this product is my own.

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