Pesto Pasta Salad

Whether you’re looking for a light lunch, a meal-prep option, or a crowd-pleasing dish, this Edamame Pesto Pasta Salad delivers the perfect blend of creamy pesto, tender pasta, and fresh ingredients. Packed with vibrant flavors and nourishing goodness, it’s a recipe that fits seamlessly into any menu. We’re not going to lie—this dish is seriously delicious.

Why You’ll Love This Recipe

• Bursting with Fresh Flavors: The combination of basil, lemon, and spinach creates a bright and zesty pesto that’s full of vibrant taste.

• Nutritional Powerhouse: With edamame and spinach, this pasta salad is packed with protein, fiber, and essential nutrients to keep you energized.

• Perfect for Any Occasion: From quick lunches to hearty dinners, this dish is a versatile addition to your recipe rotation.

• Customizable: Add sun-dried tomatoes, olives, or swap out pine nuts for walnuts to make it your own.

Tips for Perfect Pasta Salad

1. Toast for Flavor: Lightly toast the garlic and pine nuts before blending them into the pesto for a warm, nutty depth of flavor.

2. Don’t Skip the Spinach: Adding baby spinach to the pesto and salad boosts both nutrition and flavor.

3. Serve It Chilled or Warm: While this dish is delicious cold, it can also be enjoyed warm for a comforting twist.

4. Cook Pasta Beyond Al Dente: Slightly overcooking the pasta ensures a tender texture that holds up beautifully in the salad.

Did You Know?
Edamame is not just a tasty addition—it’s a nutritional powerhouse! With 35g of protein in just 2 cups, it’s rich in fiber, iron, calcium, potassium, and phytoestrogens. Incorporating edamame into recipes like this one is an easy and delicious way to fuel your body. Learn more about the benefits of soy in our blog on soy protein.

How to Make Edamame Pesto Pasta Salad

This recipe is all about vibrant flavors and easy preparation. Start with a batch of homemade pesto:

1. Toast garlic and pine nuts in olive oil for an extra flavor boost.

2. Blend them with basil, baby spinach, parmesan, lemon zest, and juice, adding olive oil to achieve a creamy texture.

3. Taste and adjust with salt and pepper to suit your palate.

Next, cook your pasta—cavatappi is a fantastic choice for its ability to hold the creamy pesto sauce. Once the pasta cools, toss it with fresh mozzarella pearls, grape tomatoes, and chopped spinach. Finish with grated parmesan and let the flavors meld in the fridge.

A Dish for Every Table
Whether you’re serving it as a main course, a side dish, or meal prep for the week, Edamame Pesto Pasta Salad is packed with plant-powered protein and fresh flavors. Creamy, zesty, and satisfying, it’s a go-to recipe that works for any occasion.

Ready to give it a try? Check out the full recipe below, and don’t forget to explore our other soy-based recipes for more delicious inspiration!

Yield: 6

Author: Hungry For Truth

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Pesto Pasta Salad

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/3 cup pine nuts
• 2 cups shelled edamame (can be fresh or frozen)
• 2 cups basil
• 1 cup baby spinach
• 2/3 to 3/4 cup extra virgin olive oil
• zest of one lemon
• Juice of 1/2 lemon (or more to taste)
• 2/3 cup freshly grated parmesan
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon black pepper
• Extra olive oil or water until desired creamy texture
• 12 ounces cavatappi pasta, uncooked
• 8 ounces mozzarella pearls, drained
• 1 cup baby spinach, chopped
• 1 cup grape tomatoes, cut in half
• 1/2 cup grated parmesan

Instructions

1. To a heated pan over medium-low heat, add olive oil, pine nuts, and garlic. Saute for 2 to 3 minutes until fragrant and pine nuts are toasted. Take off the heat.
2. Now to make the pesto, just add the sauteed pine nuts and garlic along with the basil, edamame, more olive oil, lemon zest, lemon juice, parmesan, salt, and black pepper.
3. Blend until completely smooth and set aside.
4. Boil pasta according to package directions in salted water.
5. Drain when cooked and allow to cool for about 5 to 10 minutes. Then transfer to a large mixing bowl.
6. To the same bowl with the pasta, add the mozzarella pearls, spinach, tomatoes, parmesan, and all of the pesto.
7. Toss it all together very well.
8. Cover tightly with saran wrap or foil and pop in the fridge to chill for an hour to two before serving!

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