Score the tomatoes with a cross and blanch them in boiling water, then peel.

In a pot, bring water and salt to a boil and cook the short pasta. Add the mixed vegetables and edamame one minute before the pasta is done.

Cool the cooked pasta and vegetables, then add the cherry tomatoes.

In a bowl, combine the ingredients with store-bought Italian dressing, olive oil, salt, and pepper. Add Parmesan cheese and chopped parsley.

Adjust the seasoning to your taste, plate the salad, and sprinkle with additional Parmesan cheese.