This edamame pasta salad is protein filled, fresh, green, and your new go-to for sunny days and easy meals. Made with just a few wholesome ingredients—fusilli pasta, lightly blanched broccoli, and shelled edamame—this dish is endlessly versatile and perfect for meal prep, picnics, or quick weekday lunches. My kids even love it! Whether you toss it with a creamy homemade ranch or a zesty Asian-inspired dressing, this pasta salad with edamame is real simple, refreshing, and nourishing.
Table of contents
Why You’ll Love This Pasta Edamame Salad
- Simple, clean ingredients
- Great for summer potlucks, BBQs, or lunchboxes
- Fast to make! Perfect for adding more sides to a party table or when you are strapped for time.
- Light yet filling, thanks to plant protein from edamame
- Easy dressing options to change it up. This edmame pasta salad goes with a lot of dressing flavors from buttermilk, Asian dressing, miso dressing, or just olive oil and lemon.
- Delicious served cold
- Make ahead of time.
Ingredients
- 8 oz fusilli pasta (or your favorite short pasta)
- 1 ½ cups shelled edamame (you can buy pre-shelled, frozen)
- 1 ½ cups small broccoli florets
- Salt for blanching and boiling pasta
- dash of olive oil
Dressing Options:
Creamy Homemade Ranch
- ¼ cup plain yogurt or sour cream
- 1 tbsp mayo (optional for richness)
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp chopped fresh dill or parsley
- Salt and pepper to taste
Easy Asian Dressing
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp maple syrup or honey
- Optional: pinch of grated fresh ginger
Equipment
- Large pot (for cooking pasta)
- Small pot (for blanching broccoli or cooking edamame)
- Colander (for draining pasta and vegetables)
- Large mixing bowl
- Small mixing bowl (for dressing)
- Whisk or fork (for mixing dressing)
- Serving spoon or tongs
Instructions
- Cook the Pasta
Cook fusilli pasta according to package directions. Drain. Toss with a dash of olive oil to prevent sticking and enhance flavor. - Blanch the Broccoli
Bring a small pot of water to a boil. Add broccoli florets and blanch for just 1–2 minutes until bright green and slightly tender. Drain and rinse under cold water to stop cooking. - Cook the Edamame
If using frozen shelled edamame, boil or steam for 3–5 minutes. Drain and let cool. - Chill the Edamame Pasta for 30-45 minutes.
- Choose Your Dressing
In a small bowl, whisk together your preferred dressing. You can go with a creamy homemade ranch or a tangy Asian-style vinaigrette. - Toss It All Together
When ready to serve, combine the pasta, broccoli, and edamame in a large mixing bowl. Pour your chosen dressing over the salad and toss until evenly coated. Always served chilled for the best flavor and texture.
Tips & Ideas
- Make it creamy or zesty: Try both dressings and see which one your family prefers!
- Add crunch: Toss in sunflower seeds or sliced almonds.
- Meal prep friendly: Keeps well in the fridge for 3–4 days when in an airtight container. I prefer a glass container with lid for max freshness.
- Make it a meal: Add grilled tofu, shrimp, or diced chicken for extra protein.
Common Questions
Can I make edamame pasta salad ahead of time?
Yes! It tastes even better after chilling for a few hours. You can prep the salad up to a day ahead—just add the dressing right before serving to keep it fresh and flavorful.
Can I use a different pasta shape?
Definitely. Fusilli is great for holding dressing, but you can use rotini, penne, bowties, or any short pasta you love.
Is this salad served warm or cold?
It’s best served cold, especially for potlucks and summer meals. Rinse the pasta and vegetables in cold water after cooking to cool them quickly.
What dressing works best?
You can’t go wrong with either a creamy ranch or a light Asian-style sesame soy dressing. Choose based on your mood—or let guests pick their favorite.
Can I add protein to make it a full meal?
Yes! While edamame adds plant-based protein, you can bulk it up with grilled chicken, tofu, chickpeas, or even a jammy egg.
How long will it last in the fridge?
Store it in an airtight container in the refrigerator for 3 to 4 days. Stir before serving to redistribute the dressing.
Is it gluten-free?
Use gluten-free pasta and double-check your dressing ingredients to make this salad gluten-free.
How can I make this faster?
Use pre-cooked pasta, pre-cut broccoli, and pre-shelled edamame (often sold frozen). You can also use a bottled dressing to save time—just make sure it complements your ingredients.
This pasta salad with edamame real simple recipe proves that healthy food doesn’t need to be complicated. With bright greens, balanced flavors, and minimal prep, it’s the kind of dish you’ll make on repeat all summer long—and beyond.
Edamame Pasta Salad
Equipment
- large pot (for cooking pasta)
- small pot (for blanching broccoli or cooking edamame)
- colander
- large mixing bowl
- small mixing bowl
- whisk
- Serving spoon or tongs
Ingredients
- 8 oz fusilli pasta or your favorite short pasta
- 1 ½ cups shelled edamame you can buy pre-shelled, frozen
- 1 ½ cups small broccoli florets
- Salt for blanching and boiling pasta
- dash of olive oil
Dressing Options:
Creamy Homemade Ranch
- ¼ cup plain yogurt or sour cream
- 1 tbsp mayo optional for richness
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp chopped fresh dill or parsley
- Salt and pepper to taste
Easy Asian Dressing
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp maple syrup or honey
- Optional: pinch of grated fresh ginger
Instructions
- Cook fusilli pasta according to package directions. Drain. Toss with a dash of olive oil to prevent sticking and enhance flavor.8 oz fusilli pasta, Salt for blanching and boiling pasta, dash of olive oil
- Blanch the Broccoli – Bring a small pot of water to a boil. Add broccoli florets and blanch for just 1–2 minutes until bright green and slightly tender. Drain and rinse under cold water to stop cooking.1 ½ cups small broccoli florets
- If using frozen shelled edamame, boil or steam for 3–5 minutes. Drain and let cool.Combine the pasta and edamame and broccoli.1 ½ cups shelled edamame
- Chill the Edamame Pasta for 30-45 minutes.
- In a small bowl, whisk together your preferred dressing. You can go with a creamy homemade ranch or a tangy Asian-style vinaigrette.¼ cup plain yogurt or sour cream, 1 tbsp mayo, 1 tbsp lemon juice, ½ tsp garlic powder, ½ tsp onion powder, 1 tbsp chopped fresh dill or parsley, Salt and pepper to taste, 2 tbsp olive oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp maple syrup or honey, Optional: pinch of grated fresh ginger
- When ready to serve, Pour your chosen dressing over the salad and toss until evenly coated. Always served chilled for the best flavor and texture.
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