Pin it A vibrant, nutrient-packed pasta salad featuring a creamy green goddess dressing, crisp vegetables, and protein-rich ingredients perfect for festive gatherings or a healthy meal any time.
This salad quickly became a favorite at my holiday table for its ease and vibrant taste.
Ingredients
- Pasta & Protein: 250 g (9 oz) whole wheat or chickpea pasta, 1 can (400 g / 14 oz) chickpeas drained and rinsed, 200 g (7 oz) cooked edamame beans (shelled)
- Vegetables: 1 small cucumber diced, 1 cup baby spinach roughly chopped, 1 cup cherry tomatoes halved, 1 small avocado diced, 2 spring onions thinly sliced, 1/4 cup fresh parsley chopped, 1/4 cup fresh basil chopped
- Green Goddess Dressing: 1/2 cup Greek yogurt or dairy-free alternative, 1/4 cup mayonnaise (or vegan mayo), 2 tbsp olive oil, 1 clove garlic minced, 2 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, 1/4 cup fresh chives, 1/4 cup fresh parsley, 1/4 cup fresh basil, Salt and pepper to taste
Instructions
- Step 1:
- Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
- Step 2:
- In a large bowl, combine cooked pasta, chickpeas, edamame, cucumber, spinach, cherry tomatoes, avocado, spring onions, parsley, and basil.
- Step 3:
- Prepare the dressing: In a blender or food processor, combine Greek yogurt, mayonnaise, olive oil, garlic, lemon juice, apple cider vinegar, chives, parsley, and basil. Blend until smooth. Season with salt and pepper.
- Step 4:
- Pour the green goddess dressing over the salad. Toss gently to coat all ingredients evenly.
- Step 5:
- Chill in the refrigerator for at least 15 minutes before serving for best flavor.
- Step 6:
- Serve garnished with extra herbs if desired.
Pin it I love to prepare this salad for family gatherings where it always brings compliments and requests for seconds.
Required Tools
Large pot, Colander, Large mixing bowl, Blender or food processor, Knife and cutting board
Allergen Information
Contains dairy (Greek yogurt mayonnaise), gluten (wheat pasta), soy (edamame possible in mayonnaise yogurt), eggs (mayonnaise). Use gluten-free pasta and plant-based yogurt and mayonnaise for allergen-free options.
Nutritional Information
Per serving: Calories 420, Total Fat 16 g, Carbohydrates 54 g, Protein 19 g
Pin it This Green Goddess Pasta Salad is a fresh and satisfying dish that lights up any meal.
Recipe FAQs
- → What pasta works best for this salad?
Whole wheat or chickpea pasta provides a hearty base with extra protein and fiber, complementing the fresh ingredients nicely.
- → Can I make this dairy-free?
Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives to keep it creamy and allergy-friendly.
- → How should I prepare the dressing?
Blend yogurt, mayo, olive oil, garlic, lemon juice, apple cider vinegar, chives, parsley, and basil until smooth; season with salt and pepper.
- → What proteins are included?
Chickpeas and cooked edamame add a protein-rich boost, making the dish satisfying and nutritious.
- → Can I add extra crunch?
Sprinkle toasted pumpkin or sunflower seeds over the salad just before serving for added texture and flavor.