Farfalle Salad with Edamame, Tomatoes and Feta

Bring a large pot of salted water to boil. Add farfalle and cook according to box directions, taking off heat 1 minute before the prescribed cook time. Drain well, rinsing in cold water to keep from further cooking. Set aside to cool.

Shell edamame. In a large bowl, mix edamame, tomatoes, cucumber, olives, and onions.

In another smaller bowl or bottle, whisk together olive oil, vinegar, mustard, honey, salt and pepper. Taste and adjust seasoning if needed. Aim for a sharp, tangy dressing.

Drizzle dressing over ingredients in large bowl. Top with parsley and feta. Serve immediately or cover with plastic wrap and chill for 1 hour before serving. Keeps up to 2 days.