Description
Green Goddess Pasta Salad is a vibrant and fresh twist on the classic pasta salad, featuring a creamy, herb-packed dressing that brings together the goodness of avocados, fresh herbs, and tangy yogurt. This salad is perfect for summer picnics, barbecues, or a light and refreshing side dish to complement any meal. The rich, green goddess dressing coats the pasta and vegetables, creating a creamy and herbaceous flavor that is simply irresistible. Whether served on its own or as part of a larger spread, this pasta salad will be a crowd-pleaser every time.
Ingredients
Scale
Gather these ingredients to make your Green Goddess Pasta Salad:
- 8 oz pasta (such as fusilli, penne, or rotini)
- 1 ripe avocado, peeled and pitted
- 1/2 cup plain Greek yogurt (or dairy-free yogurt for a vegan version)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced (optional)
Instructions
Cook the Pasta:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
Prepare the Green Goddess Dressing:
- Make the Dressing: In a blender or food processor, combine the avocado, Greek yogurt, parsley, basil, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper. Blend until smooth and creamy. If the dressing is too thick, add a little more olive oil or a splash of water to reach your desired consistency.
Assemble the Salad:
- Combine Ingredients: In a large bowl, toss the cooked pasta with the dressing, making sure the pasta is evenly coated.
- Add the Veggies: Gently fold in the cherry tomatoes, cucumber, bell pepper, and red onion (if using). Mix until everything is well combined.
Chill and Serve:
- Chill: Cover the salad and refrigerate for at least 20 minutes to allow the flavors to meld together.
- Serve: Before serving, give the salad a quick toss and garnish with additional fresh herbs or a squeeze of lemon juice, if desired.
- Prep Time: 10 minutes
- Category: lunch
Nutrition
- Calories: 300-350 kcal
- Fat: 18g
- Carbohydrates: 40g
- Protein: 7g