Spinach & Dill Pasta Salad

Spinach & Dill Pasta Salad

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From: EatingWell Magazine, September/October 2017

Edamame gives this veggie-packed vegan pasta salad a bit of feel-full protein. Serve topped with extra freshly ground pepper, if desired.

Ingredients 1 serving

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  • 1 tablespoon white-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon dried dill
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • ¾ cup cooked whole-wheat fusilli or penne
  • 1 cup chopped spinach
  • ½ cup cherry tomatoes
  • ¼ cup shelled edamame (thawed if frozen)
  • 2 tablespoons shredded vegan cheese
  • 1 tablespoon finely chopped red onion

Preparation

  • Prep

  • Ready In

  1. Whisk vinegar, oil, dill, garlic powder, salt and pepper in a medium bowl. Add pasta, spinach, tomatoes, edamame, cheese and onion; stir to combine.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 367 calories; 19 g fat(2 g sat); 7 g fiber; 41 g carbohydrates; 12 g protein; 166 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 3,678 IU vitamin A; 22 mg vitamin C; 181 mg calcium; 3 mg iron; 417 mg sodium; 564 mg potassium
  • Nutrition Bonus: Vitamin A (74% daily value), Folate (42% dv), Vitamin C (37% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ fat, 2 carb, 1 veg, ½ lean pro

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