Name: Spinach & Dill Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 tablespoon white-wine vinegar; 1 tablespoon extra-virgin olive oil; 0.25 teaspoon dried dill; 0.125 teaspoon garlic powder; 0.125 teaspoon salt; 0.125 teaspoon ground pepper; 0.75 cup cooked whole-wheat fusilli or penne; 1 cup chopped spinach; 0.5 cup cherry tomatoes; 0.25 cup shelled edamame (thawed if frozen); 2 tablespoons shredded vegan cheese; 1 tablespoon finely chopped red onion

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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