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Green Goddess Pasta Salad

  • Prep Time: 40
  • Cook Time: 0
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A healthy & vibrant spin on everyone’s favorite summer side, this Green Goddess Pasta Salad is the perfect mix of green vegetables, a tangy & herby dressing and your favorite small pasta shape! This was my go-to dish last summer for any and all get together’s and I always left with an empty bowl – a true crowd pleaser! It is fresh & light and makes for the perfect spring or summer side dish.

Tips & Substitutions

  • To make this dish gluten-free, use gluten-free pasta.
  • To make this dish dairy-free or vegan, omit the parmesan cheese from the dressing.
  • I am using orecchiette pasta for this dish, but feel free to use any small pasta shape that you have on hand!
  • The dressing is SO good and comes together so quickly. Feel free to keep some of the jalapeno seeds in to add a bit of spice.
  • I am using asparagus, peas & cucumber for the green vegetables in this dish, but feel free to sub in any green vegetables that you have on hand - broccoli, celery, green bell peppers, green onions, etc!
  • I like to set aside some extra parsley and pine nuts to garnish the top of the pasta salad with before serving.
  • This is a salad that holds really well in the fridge! Feel free to make this the day before an event - I prefer to mix in the dressing right before I serve it to keep it as fresh as possible, but pre-mixing works as well!

Green Goddess Pasta Salad

A healthy & vibrant spin on everyone's favorite picnic dish, this Green Goddess Pasta Salad is a mix of green vegetables, a tangy & herby dressing and your favorite small pasta shape!
  • Prep time: 40
  • Cook Time: 0
Print Recipe

Ingredients

– 12oz pasta

– 1 tbsp olive oil

– 12oz asparagus, diced

– 1 cup frozen peas

– 1 shallot, diced

– 1.5 cups cucumber, diced

– 1/4 cup pine nuts

– Parsley to garnish

DRESSING:

– 1 cup basil

– 1/2 cup parsley

– 2-3 cloves garlic

– Juice of 1 lemon

– 1 jalapeno, deseeded & diced

– 1/2 cup olive oil

– 1/4 cup parmesan cheese

– 1 tbsp apple cider vinegar

– Salt & pepper

Directions

  1. Prepare pasta according to packaging, strain, rinse and set aside to cool
  2. Add all listed dressing ingredients to a food processor or high speed blender and blend for 1-2 mins until smooth
  3. In a pan over medium heat, add olive oil, shallot and asparagus. Saute for 4-5 mins until asparagus is fork tender. Add peas and saute for another 2-3 mins until cooked through
  4. In a large bowl, add pasta, asparagus & pea mix, cucumber, pine nuts and dressing. Mix until well combined, garnish with parsley & extra pine nuts and ENJOY
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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

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Things Used in Recipe

Large Glass Prep Bowls

Material Kitchen Cutting Board

Material Kitchen Knife Set

Kitchen Favorites In this Recipe

Large Glass Prep Bowls

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Material Kitchen Cutting Board

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Material Kitchen Knife Set

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