Green Goddess Pasta Salad (Print Version)
Herb-packed pasta with creamy green dressing, veggies, and a fresh, zingy finish.
# Ingredients:
→ Green Goddess Dressing
01 -
1 cup fresh basil leaves, packed
02 -
1/2 cup fresh parsley leaves, packed
03 -
1/2 cup fresh cilantro leaves, packed
04 -
2 tablespoons garlic, minced
05 -
1/4 cup dairy-free mayonnaise or 1/2 large avocado
06 -
1/4 cup olive oil or avocado oil
07 -
Juice of 1 medium lemon
08 -
4 green onions, trimmed and roughly chopped
→ Pasta Salad
09 -
1 box (12 ounces) bow tie pasta, uncooked
10 -
1 cup carrots, shredded
11 -
1 cup peas, fresh or frozen
12 -
1 cup chickpeas, drained and rinsed
13 -
1 cup arugula, packed
14 -
1 cup cucumber, thinly sliced
15 -
1 cup cherry tomatoes, halved
16 -
1 cup pine nuts
17 -
Salt, to taste
18 -
Fresh basil, for garnish
19 -
Cracked black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add bow tie pasta and peas and cook according to pasta package directions until al dente. Drain thoroughly; do not rinse. Drizzle with a small amount of olive oil or avocado oil and toss gently to prevent sticking.
02 -
In a food processor or high-powered blender, combine basil, parsley, cilantro, garlic, dairy-free mayonnaise or avocado, olive oil or avocado oil, lemon juice, and green onions. Blend until smooth and creamy, scraping down sides as needed to reach the desired consistency.
03 -
Transfer cooled pasta and peas to a large mixing bowl. Add shredded carrots, chickpeas, arugula, cucumber slices, cherry tomatoes, and pine nuts. Toss to mix evenly.
04 -
Pour the Green Goddess dressing over the salad mixture and combine until all ingredients are well coated. Adjust seasoning with salt and cracked black pepper to taste. Garnish with additional fresh basil before serving.
# Notes:
01 -
For optimal texture, allow cooked pasta and peas to cool completely before combining with other ingredients.
02 -
The dressing may be prepared up to 24 hours in advance and refrigerated.