Hey there, food lovers! If you’re anything like me, you love a good pasta salad, not just any pasta salad. It must be fresh, flavoured, and easy to throw together. That’s exactly why I’m sharing this edamame pasta salad recipe with you today! It’s my go-to dish when I want something light yet satisfying; trust me, it never disappoints.
The first time I made this, I was looking for a way to use up some extra edamame I had in the fridge, and wow, was I pleasantly surprised! This salad is a staple in my kitchen, whether I’m meal-prepping for the week or whipping up a quick side dish for a summer barbecue.
Why You’ll Love This Edamame Pasta Salad
- Quick and easy: Ready in just 25-30 minutes—because who has time for complicated recipes?
- Protein-packed: Thanks to edamame and chickpeas, this salad is surprisingly filling.
- Perfect for meal prep: Make it ahead of time and enjoy it all week long.
- Versatile: Switch up the dressing, add different veggies, or toss your favourite toppings.
- Vegan and dairy-free: It’s light, refreshing, and goodness-laden.
- Great for any occasion: Whether you need a work lunch, a potluck dish, or just something healthy to snack on, this salad fits the bill.
What You’ll Need For Making Edamame Pasta Salad
I love how simple the ingredient list is for this recipe. Here’s what you’ll need:
- Edamame beans (shelled and cooked) are nutty, super nutritious, and oh-so-delicious.
- Pasta (whole wheat, gluten-free, or regular) — I usually go with short pasta like fusilli or rotini.
- Fresh veggies — Cherry tomatoes, red onion, bell peppers, and cucumber add a perfect crunch.
- Leafy greens — Spinach or arugula add freshness and extra nutrients.
- Herbs & seasonings — A mix of cilantro, parsley, garlic powder, salt, and pepper makes all the difference.
- Dressing ingredients — Olive oil, lemon juice, tamari/soy sauce, and sesame seeds for that irresistible tang.
- Optional add-ins — Avocado, tofu, chickpeas, or even a sprinkle of feta if you’re feeling adventurous.
Step-by-Step Guide to Making Edamame Pasta Salad
- Cook your pasta — Boil salted water, cook the pasta, and rinse it with cold water. I like mine slightly al dente, so it holds up well in the salad.
- Prep your edamame — Either steam or boil them for 3-5 minutes, then rinse with cold water to keep them fresh.
- Chop the veggies — This is my favourite part! Slice the cherry tomatoes, dice the red onion, chop the bell peppers, and dice the cucumber.
- Mix everything — Toss the pasta, edamame, leafy greens, and veggies in a big bowl.
- Make the dressing — Whisk together olive oil, lemon juice, tamari, sesame seeds, and garlic powder.
- Toss & serve — Pour the dressing over everything, toss well, and you’re ready!
The Best Dressings for This Salad
- Lemon Garlic Dressing: My go-to—super fresh and zesty.
- Asian-Inspired Sesame Dressing: A hint of tamari, sesame oil, and ginger gives it an umami boost.
- Creamy Avocado Dressing: This is a must-try if you love a rich, creamy texture!
- Honey Mustard Dressing: A touch of sweetness brings out the flavours in the salad.
Experiment with different dressings and find your favourite. It’s amazing how a simple dressing switch can make this salad taste brand new!
Fun Variations & Add-Ins
- Protein Boost: Add chickpeas, tofu, or even some grilled tempeh.
- Crunch Factor: Toss in sunflower, almonds, or toasted sesame seeds.
- Flavour Twists: A sriracha drizzle or miso paste spoonful can take this salad to the next level.
- Make it a full meal: I sometimes throw some quinoa or roasted chickpeas for extra bulk.
- Seasonal Additions: Zucchini in summer, roasted squash in the fall—you get the idea!
Tips for Meal Prep & Storage
- Store any leftovers in a sealed container and stay fresh for 3-4 days.
- Keep the dressing in a separate container to keep your salad crisp and fresh.
- Give leftovers a quick refresh with a squeeze of lemon juice or a drizzle of olive oil.
- If adding avocado, mix it in just before serving to avoid browning.
Health Perks of This Salad
Not only does it taste amazing, but this salad is packed with nutrients:
- Protein powerhouse — Edamame has all nine essential amino acids, making it a great plant-based protein.
- Fiber-rich — Whole wheat pasta, veggies, and greens keep you full and your digestion happy.
- Heart-healthy fats — Olive oil and sesame seeds offer great sources of good fats.
- It is low in calories but super satisfying. It’s light yet filling, making it great for weight management.
FAQs About Edamame Pasta Salad
Can I make this gluten-free?
Absolutely! Swap regular pasta for chickpea, lentil, or quinoa pasta.
What protein can I add?
Edamame is already loaded with protein, but if you want more, try adding tofu, chickpeas, or vegan feta.
Can I make this salad ahead of time?
Yes! It tastes better after a few hours when the flavours have had time to meld together.
What’s the best pasta type to use?
Short pasta like fusilli, penne, or rotini works best because it fits the dressing well.
Can I serve this warm instead of cold?
Definitely! Lightly sauté the ingredients together before adding the dressing for a warm, comforting version of this salad.
Conclusion Edamame Pasta Salad
I can’t tell you how much I love this salad—it’s fresh, flavorful, and crazy easy to make. Whether you’re meal-prepping for the week or just need a quick, healthy meal, this edamame pasta salad will never disappoint you. Try it out and let me know how you like it—I’d love to hear your thoughts!
What add-ins did you use? What dressing did you try? I’d love to hear about your version of this delicious dish.
Happy cooking!
Edamame Pasta Salad
Ingredients
- 2 cups edamame beans shelled and cooked
- 8 oz pasta whole wheat, gluten-free, or regular
- 1 cup cherry tomatoes halved
- ½ red onion finely chopped
- 1 bell pepper diced
- ½ cucumber diced
- 1 cup baby spinach or arugula chopped
- ¼ cup fresh cilantro or parsley chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp tamari or soy sauce
- 1 tbsp sesame seeds
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
- Cook the pasta by bringing a pot of salted water to a boil, then follow the cooking instructions on the package. Drain the pasta and rinse it with cold water to cool it off and halt the cooking process.
- Steam or boil the edamame for 3-5 minutes, then rinse with cold water to keep them fresh and bright green.
- Slice cherry tomatoes, dice the red onion, chop the bell peppers and cucumber, and roughly chop the spinach.
- In a small bowl, whisk together olive oil, lemon juice, tamari (or soy sauce), sesame seeds, garlic powder, salt, and black pepper.
- In a large mixing bowl, combine the pasta, edamame, fresh veggies, and greens. Pour the dressing over the salad and toss it until everything is well coated.
- Let the salad sit for 5-10 minutes to absorb flavors, then serve immediately or refrigerate for later.
Notes
- Make it gluten-free by using a gluten-free pasta alternative.
- For extra protein, add tofu, chickpeas, or tempeh.
- Make it spicier by adding a drizzle of sriracha or chili flakes.
- Keep leftovers in an airtight container in the fridge, and they’ll stay fresh for up to 3 days.
- Add crunch with toasted almonds, sunflower seeds, or croutons.