Spinach & Dill Pasta Salad: A Refreshing Vegan Delight
Edamame lends this veggie‑packed vegan pasta salad satisfying plant‑based protein. Serve with a dash of extra ground pepper for a bold finish.
Why This Spinach & Dill Pasta Salad Rocks
Ever craved a summer salad that’s easy, nutritious, and totally crave‑worthy? This dish checks every box:
- 15‑minute prep—no knifework nightmares
- Whole‑wheat pasta for fiber and complex carbs
- Leafy spinach loaded with iron, calcium, vitamins A & C
- Edamame for complete vegan protein
- Cherry tomatoes for sweet juiciness
- Simple dill dressing tying it all together
It’s fast, bright, and versatile—perfect whether you’re packing lunch, heading to a potluck, or enjoying a laid‑back summer dinner.
Ingredients You’ll Need
- 1 Tbsp white‑wine vinegar
- 1 Tbsp extra‑virgin olive oil
- ¼ tsp dried dill (or 1 Tbsp fresh dill, finely chopped)
- ⅛ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp ground black pepper (+ extra for serving)
- ¾ cup cooked whole‑wheat fusilli or penne
- 1 cup chopped spinach
- ½ cup cherry tomatoes, halved
- ¼ cup shelled edamame (thawed if frozen)
- 2 Tbsp shredded vegan cheese (optional)
- 1 Tbsp finely chopped red onion
Step‑by‑Step Directions
- Cook the pasta to al dente, drain, rinse with cool water to stop cooking.
- Whisk the dressing: vinegar, oil, dill, garlic powder, salt, and pepper until emulsified.
- Prep produce: chop spinach, halve tomatoes, thaw edamame, dice onion.
- Combine everything—toss dressing with pasta and veggies until evenly coated.
- Top with vegan cheese and extra cracked pepper.
- Chill for 30 minutes (optional, but flavors deepen).
- Serve in bowls or mason jars—great for picnic‑style dining.
Taste & Texture Breakdown
- Zesty, herby dressing brightens every bite.
- Edamame gives a subtly nutty, firm protein pop.
- Cherry tomatoes add juicy sweetness.
- Spinach brings freshness and a tender, leafy texture.
- Whole‑wheat fusilli carries all that flavor, while its chew leaves you feeling satisfied.
- Vegan cheese adds a creamy, tangy finish—optional but delicious.
Nutrition Snapshot
One generous serving (~1 salad bowl) delivers roughly:
- 360–380 kcal
- 18–20 g healthy fats
- 40–45 g whole‑grain carbs
- 10–14 g plant‑based protein
This salad’s fiber, protein, vitamins, and minerals make it a wonderfully balanced meal—easy on your taste buds and your wellbeing.
Boost It Up – Protein, Flavor, Color
Want to bulk it up?
- Chickpeas or butter beans boost the plant protein to ~20 g.
- Roast veggies (like zucchini, peppers, broccoli) for a warm‑crisp variation.
- Fresh herbs (parsley, basil) layer in extra flavor and brightness.
- Seed sprinkle: pumpkin or sunflower seeds add texture and crunch.
- Olives or artichoke hearts take it Mediterranean.
Each twist keeps the core vegan pasta salad vibe but adds personality!
Make‑Ahead & Storage Tips
- Chill fully before sealing—keeps lettuce crisp and pasta from absorbing too much dressing.
- Store up to 3–4 days in an airtight container.
- Drain off excess moisture before serving leftovers.
- Refresh it with a splash of olive oil or lemon juice if it seems dry.
- Pack for lunches by layering—keep dressing in an inner jar so it stays fresh.
Serving Suggestions & Pairings
This salad is a total meal—but here are great sides:
- Crusty whole‑grain bread or vegan garlic toast
- Grilled seasonal veggies—think asparagus or bell peppers
- Light soup like gazpacho or minestrone
- Chilled white wine or sparkling lemonade makes it a summer staple
FAQs
Can I use fresh dill instead of dried?
Absolutely—use about 1 tablespoon of finely chopped fresh dill instead of ¼ tsp dried. It brightens the flavor!
What pasta shape is best?
Fusilli or penne hold dressing well, but any medium‑shape works—rigatoni, shells, or even fusilli are great.
Can I make this gluten‑free?
Yes! Swap for gluten‑free pasta (brown rice, chickpea, or lentil). The salad keeps all its charm.
Will it get soggy overnight?
Not if chilled correctly. Drain pasta well, and seal airtight. If it’s a bit watered, drain and fluff with a fork.
Is it okay for meal prep?
Definitely! Prepped on Sunday, it’s lunch‑ready all week. Refresh with a squeeze of lemon juice on days 2–3.
Can I skip vegan cheese?
Sure—it’s optional. Add a nutty boost with nutritional yeast or pepitas instead.
How can I customize for picky eaters?
No onions? Use shallots or scallions. Not into edamame? Swap beans or even peas. It’s your salad—make it yours!
Final Thoughts
This Spinach & Dill Pasta Salad stands out because it’s quick, flexible, and vibrant: a real crowd‑pleaser that also fuels your body. Think chilled comfort meets nutritional powerhouse—no compromise.
We’ve shared tips, variations, storage advice, and FAQs—all you need to confidently post, share, and rank your recipe.