Cook pasta in a large pot of boiling water according to package instructions. Add edamame during the last 4 minutes of cooking then drain and set aside to cool in a large mixing bowl.
In a separate mixing bowl, whisk together lemon juice, olive oil, vinegar, salt and pepper until combined.
In a large mixing bowl, dress the pasta and edamame with the vinaigrette. Serve over fresh romaine in salad bowls and garnish with Parmesan if desired.