Ingredients:

• 1/2-3/4 lb elbow macaroni or any other small shaped pasta, cooked according to package directions
• 1-12oz bag frozen edamame (shelled)
• 4 Tbsp olive oil
• 4 cloves garlic, smashed and chopped
• 3-4 Tbsp red wine vinegar
• 2 Tbp Bragg's Liquid Aminos (or light soy sauce)
• 4-5 scallions, chopped
• 1-2 Tbsp sun-dried or regular tomato paste
• 2-3 Tbsp Indian curry powder
• liberal amounts of salt
• pepper to taste

Directions:

1. In a small saucepan, heat olive oil on low-medium heat and cook garlic for 30-60 second, until you can really smell the garlic. Remove from heat.
2. Stir in vinegar, Bragg's, scallions, tomato paste and curry powder until you have a big sloppy slurry.
3. In a large bowl (or the pot you cooked your macaroni in), combine cooked pasta, edamame and your garlicky slurry. Stir carefully (so as not to break the pasta) until combined. Add salt and pepper to taste.
4. This salad can be served warm or cool.
   

Source: The Verdant Life

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