Green Goddess Pasta Salad
Veggie-packed green goddess pasta salad with avocado and goat cheese, tossed with a bright and fresh healthy green goddess dressing made with greek yogurt. It makes the perfect side dish for summer BBQs, picnics, potlucks, and grilling.
Servings 9 cups
Calories 213kcal
Equipment
Ingredients
Green Goddess Pasta Salad:
- 8 ounces pasta (I used cavatappi)
- 3 packed cups arugula, chopped (60 grams)
- 2 heaping cups sugar snap peas, roughly chopped (225 grams)
- 1 cup diced cucumber (130 grams)
- 1 jumbo avocado, diced (230 grams)
- 1 cup freshly crumbled goat cheese (4 ounces)
- 1/3 cup sliced green onion
- salt and pepper, to taste
- for topping - fresh herbs
Green Goddess Dressing:
- 1 cup full-fat greek yogurt (8 ounces)
- zest from one lemon
- 1/4 cup lemon juice
- 1/2 packed cup parsley
- 1/2 packed cup basil
- 1/2 cup dill
- 1/4 cup roughly chopped chives
- 2 cloves garlic, roughly chopped
- 1 shallot, roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the pasta. Bring a large pot of water to a boil and cook according to package directions. Once al dente, drain and set aside to cool.
- While the pasta cooks, make your green goddess sauce. Add the ingredients to a high-powered blender or food processor and blend until smooth and creamy, or to your desired consistency, about 15-30 seconds. Adjust according to taste.
- Make pasta salad. Add cooked pasta (once it has cooled), arugula, snap peas, cucumber, avocado, goat cheese, green onion, salt, and pepper to a large bowl. Pour over green goddess dressing and toss well to combine. Adjust according to taste.
- Enjoy!
Nutrition
Serving: 1cup | Calories: 213kcal | Carbohydrates: 25.8g | Protein: 9.9g | Fat: 8.3g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.4g | Cholesterol: 10mg | Sodium: 127mg | Potassium: 368mg | Fiber: 3.2g | Sugar: 3.4g | Vitamin A: 485IU | Vitamin C: 21mg | Calcium: 96mg | Iron: 1.4mg