Are you ready to elevate your pasta salad game? Picture this: a luscious Green Goddess Pasta Salad that’s not only bursting with flavor but also comes together in just 20 minutes. This light and vibrant dish became a staple in my kitchen during a summer when fresh veggies and herbs were plentiful. It’s as if I took a garden and turned it into a bowl of pure goodness. Trust me, once you whip this up, it’ll keep you coming back for more. Let’s dive into why you need this beauty in your life.
Why you’ll love this recipe
This pasta salad is bringing all the feels! It’s creamy, herbaceous, and gives a refreshing crunch with every bite. It’s a dish that transcends seasons, making it perfect for summer barbecues or a cozy family dinner. You’ll fall in love with the freshness of the herbs—especially the basil and dill—which infuse the dressing with that unmistakable Green Goddess flavor. And did I mention how nutrient-dense it is? Packed with chickpeas, fresh vegetables, and greens like spinach and kale, this salad is both filling and wholesome.
Another thing I adore about this recipe is its versatility. This isn’t just a one-trick pony; you can easily swap in veggies based on what’s in your fridge (hello, leftovers!). Also, if you want to go gluten-free, simply choose your favorite gluten-free pasta without compromising taste. This salad will not only tantalize your taste buds; it’ll boost your mood, too. After all, good food is a great way to nourish the body and spirit!
Gather these ingredients
To make this Green Goddess Pasta Salad sing, here’s what you’ll need:
- 1 lb pasta – I personally love using fusilli for its twirls that catch all that delightful dressing, but feel free to use whatever pasta floats your boat. Gluten-free options are just as delicious!
- Extra Virgin Olive Oil – A drizzle of high-quality olive oil is optional but recommended for richness.
- 1 can (15 oz) chickpeas – Rinsed and drained. These little nuggets add protein and texture to the mix.
- 2 cups cabbage – Shredded or diced, this adds crunch and sweetness.
- 3 Persian cucumbers – Sliced thin for a refreshing bite. They’re not too seedy, making them perfect for salads.
- 1 jalapeño – Diced for a kick of heat. If you’re not into spice, skip it or replace it with a mild pepper.
- 1 cup fresh basil – The heart and soul of the dressing. Fresh is non-negotiable here!
- 1 cup spinach – A nutritional powerhouse that pairs beautifully with the basil.
- 2 tbsp fresh dill – You can also use 1 tsp of dry dill, but nothing beats fresh dill for flavor.
- 3 green onions – We’ll chop these into two parts—the white for the dressing and the green for garnish.
- 3 tbsp nutritional yeast – This adds a cheesy, umami flavor along with nice nutrient benefits.
- 3 cloves garlic – Crushed. Because garlic is life.
- 1 large avocado – This gives the dressing that creamy texture. Pro tip: make sure it’s perfectly ripe!
- 2 tbsp white wine vinegar – Just a hint of acidity to balance everything.
- 2 tbsp water – Helps thin out the dressing and makes it pourable.
- Juice and zest of 1 large lemon – The brightness of lemon is essential, enlivening the whole dish.
- Kosher salt – To taste, of course. A key seasoning that enhances all the flavors.
How this recipe comes together
Creating this Green Goddess Pasta Salad is almost as easy as boiling water. Here’s how:
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Boil Water: Bring a large pot of water to a gentle boil. Salt it generously—it should taste like the sea! Add your pasta and cook it until al dente, following package instructions.
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Cool the Pasta: Once cooked, drain the pasta and return it to the pot. Toss in a handful of ice cubes and a drizzle of extra virgin olive oil to cool it down. This step is crucial; you want to stop the cooking process and prevent mushiness.
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Make the Dressing: In a blender, combine the basil, spinach, dill, the white part of the green onions, nutritional yeast, garlic, avocado, vinegar, lemon juice, and a pinch of salt. Blend until velvety smooth. If it’s too thick, add a splash of water until it reaches your desired creaminess.
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Combine It All: Add the cooled pasta back to the pot, followed by the chickpeas, cabbage, cucumber, and the green parts of the green onions. Pour in that luscious dressing and toss everything gently until well coated.
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Taste and Adjust: Give it a quick taste; add more salt if it needs a little something.
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Serve: You can serve it right away, or let it chill for a bit to allow the flavors to meld even more.
Best way to enjoy it
When it comes to enjoying this salad, don’t be shy! You can make it the star of your meal or serve it as a delightful side. It pairs beautifully with grilled chicken, shrimp, or even on its own as a light lunch. For an extra touch, garnish with fresh herbs or a sprinkle of extra nutritional yeast for that cheesy flavor.
Storage and reheating tips
One of the perks of this salad is its longevity in the fridge. Leftovers can be stored in an airtight container and will keep for about 3-4 days. Just make sure you give it a good stir before serving, as the dressing may separate a touch. If you want to freeze it, I recommend storing the dressing and salad components separately, as the noodles can become mushy after thawing.
Helpful cooking tips
Here are a few insider tips to ensure your Green Goddess Pasta Salad is a colossal success:
- Rinse Your Pasta: Always rinse your pasta after draining to stop the cooking and set it. This also helps prevent it from sticking together.
- Use Seasonal Ingredients: Fresh, seasonal veggies not only elevate the dish but enhance the taste. You can even sneak in some leftover grilled veggies for an added depth of flavor!
- Adjust the Dressing: Love garlic? Feel free to add an extra clove. Prefer a creamier dressing? Just toss in more avocado.
- Make Ahead: You can make the dressing in advance and store it in the fridge for up to a week. Just give it a quick blend with a little water before using.
Creative Twists
The beauty of this salad lies in its flexibility. Here are some variations to try:
- Add Proteins: You can toss in cooked chicken, sautéed shrimp, or even roasted chickpeas for added protein.
- Switch the Greens: Swap in kale or arugula for a different taste and texture.
- Fruity Additions: Try adding halved cherry tomatoes or diced bell peppers for a pop of sweetness or even some sliced olives for a Mediterranean twist.
- Switch Up the Seeds: Try sprinkling sunflower seeds or pumpkin seeds on top for some crunch!
Common questions
- Can I use other pasta types? Absolutely! Penne, farfalle, or even gluten-free options work beautifully.
- How long will leftovers stay fresh? About 3-4 days in the fridge.
- Can I meal prep this? Yes! You can make it ahead; just store the dressing separately if you want freshness for a few days.
- What can I pair it with? Think grilled meats, roasted veggies, or even a lovely quiche on the side for a complete meal.
- Is there a nut-free version? Yes! The nutritional yeast can be substituted or omitted if you prefer a lighter dressing.
Embrace the fresh flavors and vibrant colors of this Green Goddess Pasta Salad! It’s easy to make, delightful to eat, and a breeze to customize. So gather your ingredients, find a cozy spot, and let’s get cooking! If you try it, I’d love to hear how yours turned out or any creative spins you put on it—feel free to drop a note in the comments below!
20 Minute Green Goddess Pasta Salad
Description
Elevate your pasta salad game with this vibrant Green Goddess Pasta Salad that comes together in just 20 minutes.Ingredients
Pasta and Vegetables
Instructions
Preparation
-
Boil Water
Bring a large pot of water to a gentle boil. Salt it generously and add your pasta.Cook until al dente, following package instructions. -
Cool the Pasta
Once cooked, drain the pasta and return it to the pot. Toss in ice cubes and a drizzle of olive oil.This stops the cooking process. -
Make the Dressing
Blend the basil, spinach, dill, white part of green onions, nutritional yeast, garlic, avocado, vinegar, lemon juice, and a pinch of salt until smooth.Add a splash of water if the dressing is too thick. -
Combine It All
Add cooled pasta back to the pot with chickpeas, cabbage, cucumber, and green onions.Pour in the dressing and toss gently until coated. -
Taste and Adjust
Give it a taste and add more salt if necessary. -
Serve
Serve immediately or let it chill to meld flavors.Garnish with fresh herbs or extra nutritional yeast if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 450mg19%
- Potassium 800mg23%
- Total Carbohydrate 60g20%
- Dietary Fiber 10g40%
- Sugars 5g
- Protein 15g30%
- Vitamin A 200 IU
- Vitamin C 25 mg
- Calcium 40 mg
- Iron 4 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 50 mcg
- Thiamin 0.3 mg
- Riboflavin 0.4 mg
- Niacin 2.5 mg
- Vitamin B6 0.2 mg
- Folate 100 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 150 mg
- Iodine 0 mcg
- Magnesium 60 mg
- Zinc 2 mg
- Selenium 0 mcg
- Copper 0.3 mg
- Manganese 0.8 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
