Spinach Pasta Salad with Herb Dressing

Why make this recipe

Spinach Pasta Salad with Herb Dressing is a delightful and healthy dish. It’s perfect for warm days or as a side for any meal. This salad is packed with nutrients, fiber, and vibrant flavors. The mix of fresh spinach, cherry tomatoes, and a tangy dressing makes every bite refreshing. It’s also easy to prepare, making it a great choice for busy weekdays or a quick lunch.

How to make Spinach Pasta Salad with Herb Dressing

Ingredients

• 1 cup water
• 1/4 cup whole wheat fusilli pasta
• 1 tsp olive oil
• 1/4 tsp salt
• 1 cup spinach
• 5 cherry tomatoes
• 1 tbsp red onion
• 1/4 cup edamame
• 1 tbsp white vinegar
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp ground pepper
• 1/4 tsp dried dill
• 1/4 tsp salt
• 2 tbsp shredded low fat cheese

Directions

1. Bring the water to a boil in a small pan.
2. Add the whole wheat fusilli, 1 teaspoon olive oil, and 1/4 teaspoon salt.
3. Cook, stirring as needed, until the pasta is tender and the water is mostly absorbed.
4. Transfer the pasta to a mixing bowl.
5. Add the spinach, cherry tomatoes, red onion, and edamame.
6. Toss the salad base lightly.
7. In a small bowl, whisk together the white vinegar, 1 tablespoon olive oil, garlic powder, ground pepper, dried dill, and remaining 1/4 teaspoon salt.
8. Pour the dressing over the salad and toss again.
9. Finish with the shredded low fat cheese and serve.

How to serve Spinach Pasta Salad with Herb Dressing

You can serve this salad warm or chilled. It makes a great main dish for lunch or a side dish for dinner. Pair it with grilled chicken or fish for a complete meal. Garnish with extra herbs or cheese for added flavor.

How to store Spinach Pasta Salad with Herb Dressing

Store any leftover salad in an airtight container in the fridge. It will stay fresh for up to 2 days. The pasta may absorb some of the dressing, so you might want to add a little more dressing before serving leftover salad.

Tips to make Spinach Pasta Salad with Herb Dressing

• Use fresh spinach for the best taste and texture.
• Feel free to add other vegetables like bell peppers or cucumbers for more crunch.
• Adjust the seasoning in the dressing to suit your taste preferences.

Variation

You can switch the whole wheat fusilli with other pasta types like gluten-free or regular pasta. You can also try adding nuts or seeds for extra protein and crunch.

FAQs

Q: Can I make this salad ahead of time?

A: Yes, you can prepare the salad a few hours ahead. Wait to add the dressing until just before serving to keep it fresh.

Q: What can I substitute for edamame?

A: You can use chickpeas or cooked green peas if you don’t have edamame.

Q: Is this salad good for meal prep?

A: Absolutely! It’s a great meal prep option. Just store the dressing separately until you’re ready to eat.

Emma sarlot

Spinach Pasta Salad with Herb Dressing

A delightful and healthy salad packed with nutrients, perfect for warm days or as a side for any meal. This salad is easy to prepare, making it a great choice for quick lunches or busy weekdays.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Lunch, Salad, Side Dish

Cuisine: American, Healthy

Calories: 220

Ingredients Method Notes

Ingredients

  

Pasta and Salad Base

• 1 cup water
• 1/4 cup whole wheat fusilli pasta
• 1 tsp olive oil for cooking the pasta
• 1/4 tsp salt for cooking the pasta
• 1 cup spinach fresh, for best taste
• 5 cherry tomatoes halved
• 1 tbsp red onion finely chopped
• 1/4 cup edamame or substitute with chickpeas or green peas

Dressing

• 1 tbsp white vinegar
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp ground pepper
• 1/4 tsp dried dill
• 1/4 tsp salt for dressing

Toppings

• 2 tbsp shredded low fat cheese

Method

 

Cooking the Pasta

1. Bring the water to a boil in a small pan.
2. Add the whole wheat fusilli, 1 teaspoon olive oil, and 1/4 teaspoon salt.
3. Cook, stirring as needed, until the pasta is tender and the water is mostly absorbed.
4. Transfer the pasta to a mixing bowl.

Assembling the Salad

1. Add the spinach, cherry tomatoes, red onion, and edamame to the pasta.
2. Toss the salad base lightly.

Making the Dressing

1. In a small bowl, whisk together the white vinegar, 1 tablespoon olive oil, garlic powder, ground pepper, dried dill, and the remaining 1/4 teaspoon salt.

Final Toss and Serve

1. Pour the dressing over the salad and toss again.
2. Finish with the shredded low fat cheese and serve.

Notes

Store any leftover salad in an airtight container in the fridge for up to 2 days. The pasta may absorb some of the dressing, so consider adding more dressing before serving leftovers. You can serve this salad warm or chilled, and pair it with grilled chicken or fish for a complete meal.