Green Goddess Pasta Salad

This Green Goddess Pasta Salad is a vibrant and refreshing dish featuring tender short pasta, crisp cucumbers, and fresh herbs, all tossed in a creamy avocado-yogurt green goddess dressing. It is an easy, vegetarian-friendly meal perfect for picnics, potlucks, or a light lunch.

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With a total time of 30 minutes and a difficulty level categorized as easy, this American cuisine staple delivers a satisfying crunch and herbaceous flavor profile that will delight your guests.

Ingredients

• Pasta: 250 g short pasta (fusilli, rotini, or penne), salt for boiling water.
• Vegetables & Herbs: 1 medium cucumber (diced), 60 g baby spinach (chopped), 50 g fresh parsley, 15 g fresh chives, 15 g fresh basil.
• Green Goddess Dressing: 1 ripe avocado, 120 g plain Greek yogurt, 2 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 garlic clove (minced), 1–2 tbsp water, 1/2 tsp salt, 1/4 tsp freshly ground black pepper.

Instructions

Step 1: Cook the Pasta

Cook the pasta in a large pot of salted boiling water until al dente. Drain in a colander and rinse under cold water to cool.

Step 2: Blend the Dressing

In a blender or food processor, combine avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth, adding water to achieve a creamy, pourable consistency.

Step 3: Combine Ingredients

In a large mixing bowl, combine the cooked pasta, diced cucumber, spinach, parsley, chives, and basil.

Step 4: Toss and Season

Pour the dressing over the salad and toss gently to coat. Taste and adjust seasoning with additional salt or lemon juice.

Step 5: Chill and Serve

Serve immediately or refrigerate for up to 2 hours to let flavors meld. Garnish with extra herbs before serving.

Zusatztipps für die Zubereitung

To ensure the best texture, use a blender or food processor to make the dressing perfectly smooth. If the dressing appears too thick to toss easily, add water one tablespoon at a time until it reaches a pourable consistency. Remember to rinse the pasta well under cold water to stop the cooking and prevent it from becoming sticky.

Varianten und Anpassungen

For a vegan version, substitute the Greek yogurt with a plant-based yogurt, but be mindful of soy or nut allergens. You can add extra crunch by including sugar snap peas or radishes. For those with dietary restrictions, use gluten-free pasta as needed. Note that while avocado allergies are rare, they are possible.

Serviervorschläge

To add protein to this 340-calorie meal, toss in grilled chicken, chickpeas, or diced hard-boiled eggs. This salad is best enjoyed chilled and can be garnished with fresh herbs just before serving to maintain its vibrant appearance.

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Each serving provides 9g of protein and 13g of total fat, making it a balanced and wholesome choice for any vegetarian diet. Enjoy this cool, herby bowl of pasta as a refreshing escape on a warm day.

Recipe FAQs

→ Can I make green goddess pasta salad ahead of time?

Yes, you can prepare this up to 2 hours in advance. Refrigerate to let the flavors meld, then toss gently before serving. The pasta may absorb some dressing, so add a splash of lemon juice or water if needed.

→ What type of pasta works best for this dish?

Short pasta shapes like fusilli, rotini, or penne are ideal because their nooks and crannies hold the creamy dressing well. Cook until al dente and rinse under cold water to stop the cooking process.

→ Is there a vegan alternative to the Greek yogurt?

Absolutely. Substitute the Greek yogurt with an unsweetened plant-based yogurt made from almond, coconut, or soy. The creamy texture and tangy flavor will remain similar.

→ How long does leftover green goddess pasta salad last?

Store in an airtight container in the refrigerator for up to 3 days. Note that the fresh herbs may darken over time. Add a squeeze of fresh lemon juice before serving leftovers to brighten the flavors.

→ Can I freeze this pasta salad?

Freezing is not recommended. The fresh vegetables and creamy avocado-based dressing will become watery and lose texture when thawed. Enjoy this dish fresh or refrigerated within a few days.

→ What vegetables can I add for more crunch?

Sugar snap peas, thinly sliced radishes, bell peppers, or shredded carrots add wonderful crunch. Blanching snap peas briefly keeps them crisp-tender and vibrant.