Description
Green Goddess Pasta Salad combines tender pasta with vibrant green veggies and a creamy, herb-packed dressing. It’s refreshing, easy to make, and ideal for lunch, potlucks, or a healthy side dish.
Ingredients
Units
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- For the Dressing
- 2 lemons
- 1/2 cup olive oil
- 1 1/4 cups fresh basil leaves, tightly packed
- 1 cup baby spinach leaves, tightly packed
- 2 cloves garlic
- 1/4 cup raw cashews
- 1/3 cup nutritional yeast or grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the Pasta Salad
- 1 tablespoon salt
- 1 pound dry medium pasta shells
- 1 1/2 cups frozen peas
- 12 spears thin green asparagus, trimmed and chopped
- 1 fennel bulb, very thinly sliced
- 6 ounces jarred pitted green olives, drained
- 3 tablespoons finely chopped chives
- 3 scallions, thinly sliced
Instructions
- Boil a large pot of water with 1 tablespoon salt. Cook pasta until al dente.
- While pasta cooks, zest and juice lemons. In a blender, combine all dressing ingredients and blend until smooth.
- In the last 2 minutes of pasta cooking, add peas and asparagus to the pot. Drain and rinse under cold water.
- In a large bowl, mix pasta, veggies, fennel, olives, chives, and scallions. Toss with dressing.
- Garnish with lemon zest and serve or chill for later.
Notes
- Add grilled chicken or chickpeas for extra protein.
- Keeps well in the fridge for up to 2 days.
Nutrition
- Calories: 530
- Sugar: 4.5 g
- Sodium: 370 mg
- Fat: 33 g
- Saturated Fat: 3 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3.5 g
- Protein: 14 g
- Cholesterol: 0 mg
