Green Goddess Pasta Salad
A fresh and vibrant pasta salad with nutritious vegetables and a creamy herb-infused dressing, perfect for warm days and gatherings.
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.
Notes
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Toss before serving as the dressing may settle. Use your favorite pasta type and consider adding grilled chicken, shrimp, or tofu for added protein.
Nutrition
Serving: 1gCalories: 360kcalCarbohydrates: 42gProtein: 12gFat: 18gSaturated Fat: 3gSodium: 500mgFiber: 5gSugar: 2g
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