Classic Edamame Pasta Salad

I’ve been making this edamame pasta salad on repeat all summer, and I’m convinced it’s the perfect lunch for those hot days when you want something light but filling. The combination of protein-packed edamame and sweet corn gives it such a satisfying texture, plus it tastes even better after sitting in the fridge overnight. Trust me, you’ll want to make a double batch because it disappears fast!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 375-425
• Protein: 11-14 g
• Fat: 13-18 g
• Carbohydrates: 55-62 g

Ingredients

For the pasta and vegetables:

• 1 cup pasta (I always use Barilla protein plus for a firmer bite)
• 2 tsp avocado oil
• 3/4 cup corn (thawed and patted dry to prevent sogginess)
• 3/4 cup edamame
• 3 scallions, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes

For the assembly:

• 15 basil leaves (hand-torn into 1/2-inch pieces to prevent bruising)
• 5 tbsp vinaigrette (I prefer Newman's Own balsamic for this)
• 1 tsp lemon zest

Step 1: Cook the Pasta

• 1 cup pasta

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

I always use Barilla protein plus because it has a firmer bite that holds up better in salads without getting mushy.

Drain the pasta in a colander and set aside to cool slightly while you prepare the vegetables.

Step 2: Roast and Build the Vegetable Base

• 2 tsp avocado oil
• 3/4 cup corn
• 3/4 cup edamame
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 3 scallions, thinly sliced

While the pasta cooks, heat the avocado oil in a large skillet over medium-high heat.

Add the corn (pat it dry first to prevent sogginess) and edamame, then sprinkle with kosher salt and red pepper flakes.

Sauté for 4-5 minutes, stirring often, until the corn develops light browning and the edamame begins to char slightly—this builds flavor through caramelization.

Add the sliced scallions and cook for 2-3 minutes more until they soften and their fragrance releases into the pan.

Step 3: Cool and Assemble

• pasta from Step 1
• roasted vegetable mixture from Step 2
• 15 basil leaves
• 5 tbsp vinaigrette
• 1 tsp lemon zest

Transfer the roasted vegetable mixture to a large bowl and let it cool to room temperature for about 5 minutes—this prevents the vinaigrette from breaking down and keeps the salad from becoming mushy.

Add the cooled pasta from Step 1 to the vegetables, then gently fold in the hand-torn basil leaves (tearing by hand prevents bruising and keeps the basil leaves a vibrant green).

Pour in the vinaigrette and lemon zest, then toss everything together until well combined.

I prefer Newman's Own balsamic vinaigrette for this salad because its richness complements both the earthiness of edamame and the sweetness of corn.

Classic Edamame Pasta Salad

Delicious Classic Edamame Pasta Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 2 servings

Calories: 400

Ingredients Method

Ingredients

  

For the pasta and vegetables

• 1 cup pasta (I always use Barilla protein plus for a firmer bite)
• 2 tsp avocado oil
• 3/4 cup corn (thawed and patted dry to prevent sogginess)
• 3/4 cup edamame
• 3 scallions, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes

For the assembly

• 15 basil leaves (hand-torn into 1/2-inch pieces to prevent bruising)
• 5 tbsp vinaigrette (I prefer Newman's Own balsamic for this)
• 1 tsp lemon zest

Method

 

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. I always use Barilla protein plus because it has a firmer bite that holds up better in salads without getting mushy. Drain the pasta in a colander and set aside to cool slightly while you prepare the vegetables.
2. While the pasta cooks, heat the avocado oil in a large skillet over medium-high heat. Add the corn (pat it dry first to prevent sogginess) and edamame, then sprinkle with kosher salt and red pepper flakes. Sauté for 4-5 minutes, stirring often, until the corn develops light browning and the edamame begins to char slightly—this builds flavor through caramelization. Add the sliced scallions and cook for 2-3 minutes more until they soften and their fragrance releases into the pan.
3. Transfer the roasted vegetable mixture to a large bowl and let it cool to room temperature for about 5 minutes—this prevents the vinaigrette from breaking down and keeps the salad from becoming mushy. Add the cooled pasta from Step 1 to the vegetables, then gently fold in the hand-torn basil leaves (tearing by hand prevents bruising and keeps the basil leaves a vibrant green). Pour in the vinaigrette and lemon zest, then toss everything together until well combined. I prefer Newman's Own balsamic vinaigrette for this salad because its richness complements both the earthiness of edamame and the sweetness of corn.