why make this recipe
Green Goddess Pasta Salad is a fresh and vibrant dish that is perfect for warm days, gatherings, or as a quick meal. It combines the hearty texture of pasta with nutritious vegetables and a creamy, herb-infused dressing. This salad is not only delicious but also packed with vitamins and minerals, making it a great choice for those looking to enjoy a healthy, satisfying meal. Plus, it’s easy to make and can be served immediately or prepared ahead of time for convenience.
how to make Green Goddess Pasta Salad
Ingredients:
- 16 ounces pasta of choice
- 1 cup frozen peas
- 12 spears green asparagus, chopped
- 1 bunch green onions, chopped
- 1 (6-ounce) container feta, divided
- 1 cup baby spinach
- 1/2 cup fresh basil
- 1/4 red onion, roughly chopped
- 2 garlic cloves
- 1/4 cup cashews
- Juice of 2 lemons
- 1/2 cup olive oil
- 3 oz feta, crumbled
Directions:
- Bring a pot of heavily salted water to a boil over medium-high heat. Add the pasta to the boiling water and cook according to package instructions until the pasta is al dente. Drain the pasta, but save the water in the pot. Rinse the pasta with cold water to stop the cooking. Transfer the pasta to a large bowl to allow to cool.
- Add the frozen peas and the asparagus to the pot of boiling water and cook until they slightly soften and become bright green, about 2-3 minutes. Remove from the heat, rinse with cold water, and transfer on top of the pasta along with the green onions and half the feta cheese.
- Add all the dressing ingredients and the remaining feta cheese to a blender or food processor. Blend until creamy with a bright green color. Drizzle the dressing over the pasta and toss gently to combine.
- Enjoy immediately or refrigerate for 30 minutes before serving.
how to serve Green Goddess Pasta Salad
Green Goddess Pasta Salad can be served as a main dish or as a side. It pairs well with grilled chicken, fish, or alongside a few other salads at a potluck. For a fun presentation, consider serving it in individual bowls or cups.
how to store Green Goddess Pasta Salad
To store leftover Green Goddess Pasta Salad, keep it in an airtight container in the refrigerator. It should last for up to 3 days. Make sure to give it a good toss before serving again, as the dressing may settle.
tips to make Green Goddess Pasta Salad
- Use your favorite type of pasta, like fusilli, farfalle, or penne, to add different textures.
- Fresh herbs like chives or parsley can enhance the flavor of the dressing.
- If you prefer a nut-free option, you can omit the cashews or replace them with sunflower seeds.
- Feel free to adjust the amount of lemon juice according to your taste preference.
variation
You can add grilled chicken, shrimp, or tofu for added protein. Additionally, mixing in other vegetables like cherry tomatoes or bell peppers can provide more color and flavor.
FAQs
1. Can I make this salad ahead of time?
Yes! You can make the salad a few hours in advance. Just store it in the refrigerator until you are ready to serve.
2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta. The other ingredients in the recipe are naturally gluten-free.
3. Can I use other types of cheese instead of feta?
Yes! While feta complements the flavors well, you can use goat cheese, mozzarella, or even a dairy-free cheese alternative if you prefer.
Green Goddess Pasta Salad
Ingredients
Pasta and Vegetables
- 16 ounces pasta of choice
- 1 cup frozen peas
- 12 spears green asparagus, chopped
- 1 bunch green onions, chopped
- 1 6-ounce container feta cheese, divided
- 1 cup baby spinach
- 1/2 cup fresh basil
- 1/4 medium red onion, roughly chopped
- 2 cloves garlic
- 1/4 cup cashews Optional, can be omitted or replaced with sunflower seeds for nut-free option
Dressing
- 2 medium lemons, juiced
- 1/2 cup olive oil
- 3 ounces feta, crumbled
Instructions
Cooking the Pasta and Vegetables
- Bring a pot of heavily salted water to a boil over medium-high heat.
- Add the pasta to the boiling water and cook according to package instructions until al dente.
- Drain the pasta, but save the water in the pot. Rinse the pasta with cold water to stop the cooking. Transfer the pasta to a large bowl to allow it to cool.
- Add the frozen peas and the chopped asparagus to the pot of boiling water and cook for 2-3 minutes until slightly softened and bright green.
- Remove from heat, rinse with cold water, and transfer the peas and asparagus on top of the pasta along with the green onions and half of the feta cheese.
Preparing the Dressing
- Add all dressing ingredients and the remaining feta cheese to a blender or food processor.
- Blend until creamy with a bright green color.
Assembling the Salad
- Drizzle the dressing over the pasta and toss gently to combine.
- Enjoy immediately or refrigerate for 30 minutes before serving.