Edamame, hijiki, pomegranate-infused pasta salad

Ingredients

• macaroni
• 1 teaspoon Hijiki re-hydrated
• water
• 1 cup pomegranate juice

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Preparation

• Add pomegranate juice into pot.
• Add the cooked and cooled pasta into the pomegranate juice and allow combination and infusion of flavors.
• 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.

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