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This Green Goddess Pasta Salad is my sunshine-in-a-bowl answer anytime I crave something vibrant and refreshing for lunch or backyard gatherings. It comes together quickly with a mix of crisp veggies, creamy homemade dressing, and happily soaks up whatever herbs you have on hand. Each bite bursts with flavor and makes even Monday lunches feel special.
My friends always ask for the recipe after tasting it. The first time I served this as a main dish for a picnic I realized how much everyone loves a meal that tastes good cold and holds up beautifully.
Ingredients
- Fresh basil: brings the classic green goddess flavor and a peppery brightness. Pick leaves that are vibrant no dark spots.
- Fresh parsley: adds earthiness and fresh herbal notes flat leaf is best for blending smoothly.
- Fresh cilantro: gives a citrusy undertone choose bunches that are perky and not limp.
- Garlic: minced for sharpness and depth fresh over jarred for best flavor.
- Dairy free mayonnaise or avocado: for creaminess and vegan option use ripe avocado for a greener color and silkier texture.
- Olive oil or avocado oil: adds richness and brings everything together cold pressed is ideal.
- Juice of one lemon: brightens and preserves the green color choose a heavy lemon that gives under slight pressure.
- Green onions: add mild zest and crunch select firm stalks with vivid green tops.
- Bow tie pasta: holds onto the dressing in every fold gluten free or wheat both work
- Shredded carrots: sweet crunch and extra color freshly grated taste best.
- Peas: a subtle sweet pop frozen peas are perfect just thaw before using.
- Chickpeas: hearty plant protein and texture canned chickpeas should be tender and creamy not chalky.
- Arugula: packs peppery punch and leafy freshness buy prewashed for convenience.
- Cucumber slices: added hydration and crisp clean flavor use firm narrow cucumbers for best results.
- Cherry tomatoes: juicy acidity pick tomatoes that feel heavy for their size.
- Pine nuts: bring buttery crunch and a bit of luxury toast lightly for the best taste.
- Salt and fresh basil cracked black pepper: for the finishing touch sprinkle generously just before serving.
Instructions
- Cook the Pasta and Peas:
- Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package until just al dente. Two minutes before the pasta is done add the peas so they both finish at the same time. Drain thoroughly but do not rinse. Stir in a drizzle of olive oil or avocado oil while warm to keep from sticking.
- Prepare the Green Goddess Dressing:
- Add basil parsley cilantro garlic the mayo or avocado olive oil lemon juice and green onions into a food processor or high powered blender. Blend until completely smooth scraping down the sides as needed. Taste and adjust acidity with extra lemon juice or salt if needed.
- Cool the Pasta:
- Spread the drained pasta and peas out onto a tray or large plate to cool quickly and prevent overcooking. This step helps keep the pasta salad crisp rather than soggy.
- Assemble the Salad:
- In a very large mixing bowl combine the cooled pasta carrots chickpeas arugula cucumber slices cherry tomatoes and pine nuts. Use clean hands or a big spatula to toss everything together gently but thoroughly so each ingredient is evenly distributed.
- Dress and Toss:
- Pour your green goddess dressing over the salad and toss again until the dressing coats every piece. If you prefer a lighter coating add half and taste then add more as needed. Finish with a generous sprinkle of fresh basil and cracked black pepper just before serving.
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Basil is my absolute favorite here. Its aroma always takes me straight to summer weekends making this salad for family picnics. My kids love picking the basil leaves with me and sneaking a taste before we even start cooking.
Storage Tips
Transfer leftovers to an airtight container and refrigerate. The salad stays crisp for about three days. If preparing ahead for a party store the dressing separately and toss before serving for best results. Pine nuts should be added just before eating to keep them crunchy.
Ingredient Substitutions
No basil or run out of parsley Use all cilantro or swap in a handful of mint for a twist. If you want extra veggie bulk try baby spinach instead of arugula or edamame in place of peas. Regular mayonnaise can be used if you do not need the dish to be vegan.
Serving Suggestions
This pasta salad shines as a main dish on hot days just add extra chickpeas for more protein. It also works well alongside grilled fish or chicken. Sometimes I serve it over fresh spinach for an even bigger salad night.
Cultural and Historical Context
Green goddess dressing started as a California creation back in the nineteen twenties. Originally made for a famous hotel guest it quickly became an iconic American salad dressing. Today its herby green goodness is a canvas for modern plant based twists like in this vibrant pasta salad.
Seasonal Adaptations
Swap carrot for bell pepper for extra summer crunch. Roasted squash or sweet potato in the fall adds a richer flavor. Use snap peas or blanched asparagus in spring to match what is fresh at the market
Success Stories
One of my favorite memories is bringing this salad to a neighborhood potluck. Almost everyone asked for seconds and a copy of the recipe. Even my friend who is usually skeptical about plant based dishes was impressed and came back for more.
Freezer Meal Conversion
If you want to make this ahead for busy weeks cook and cool the pasta salad components but leave out the dressing and pine nuts. Store the salad in a freezer container. Thaw in the fridge overnight then toss with fresh batch of dressing and pine nuts just before serving.
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This vibrant pasta salad is sure to brighten any meal. Enjoy experimenting with fresh seasonal produce and make it your own!
Frequently Asked Questions
- → What can I use instead of mayonnaise?
You can use half a large avocado for a vegan option or substitute with a dairy-based mayonnaise if preferred.
- → How do I keep the pasta from sticking?
Toss the cooked, drained pasta with a little olive or avocado oil instead of rinsing to prevent sticking.
- → Can I add other vegetables?
Absolutely! Bell peppers, spinach, or zucchini also work beautifully to boost color and crunch.
- → Is this dish served warm or cold?
It’s best enjoyed chilled or at room temperature after the flavors have melded together.
- → How long does it keep in the fridge?
Store in an airtight container for up to 3 days; gently toss before serving.