Save A vibrant, nutrient-packed pasta salad featuring a creamy green goddess dressing, crisp vegetables, and protein-rich ingredients perfect for festive gatherings or a healthy meal any time.
This pasta salad quickly became my go-to for potlucks because everyone loves the fresh flavors and the creamy dressing.
Ingredients
- Pasta & Protein: 250 g (9 oz) whole wheat or chickpea pasta, 1 can (400 g / 14 oz) chickpeas drained and rinsed, 200 g (7 oz) cooked edamame beans (shelled)
- Vegetables: 1 small cucumber diced, 1 cup baby spinach roughly chopped, 1 cup cherry tomatoes halved, 1 small avocado diced, 2 spring onions thinly sliced, 1/4 cup fresh parsley chopped, 1/4 cup fresh basil chopped
- Green Goddess Dressing: 1/2 cup Greek yogurt or dairy-free alternative, 1/4 cup mayonnaise (or vegan mayo), 2 tbsp olive oil, 1 clove garlic minced, 2 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, 1/4 cup fresh chives, 1/4 cup fresh parsley, 1/4 cup fresh basil, Salt and pepper to taste
Instructions
- Step 1:
- Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
- Step 2:
- In a large bowl combine cooked pasta chickpeas edamame cucumber spinach cherry tomatoes avocado spring onions parsley and basil.
- Step 3:
- Prepare the dressing In a blender or food processor combine Greek yogurt mayonnaise olive oil garlic lemon juice apple cider vinegar chives parsley and basil. Blend until smooth Season with salt and pepper.
- Step 4:
- Pour the green goddess dressing over the salad. Toss gently to coat all ingredients evenly.
- Step 5:
- Chill in the refrigerator for at least 15 minutes before serving for best flavor.
- Step 6:
- Serve garnished with extra herbs if desired.
Save My family loves sharing this salad during summertime picnics it always sparks happy conversations and second helpings.
Required Tools
Large pot Colander Large mixing bowl Blender or food processor Knife and cutting board
Allergen Information
Contains dairy (Greek yogurt mayonnaise) gluten (wheat pasta) soy (edamame possible in mayonnaise yogurt) eggs (mayonnaise) For gluten free use gluten free pasta For dairy free vegan use plant based yogurt and mayonnaise Always check product labels for allergens.
Nutritional Information
Calories 420 Total Fat 16 g Carbohydrates 54 g Protein 19 g
Save This salad is a fresh flavorful way to enjoy a healthy meal any day of the week.
Recipe FAQs
- → Can this dish be made vegan?
Yes, by substituting dairy yogurt and mayonnaise with plant-based alternatives, you can enjoy a fully vegan version.
- → What pasta types work best here?
Whole wheat or chickpea pasta are recommended for added nutrition and texture, but gluten-free options can also be used.
- → How long should the salad chill before serving?
Allow at least 15 minutes in the refrigerator to let flavors meld and the dressing set.
- → What protein alternatives can be used?
Besides chickpeas and edamame, grilled chicken or tofu are good protein substitutes to suit different preferences.
- → Any tips to add crunch or texture?
Sprinkling toasted pumpkin or sunflower seeds enhances crunch and adds a nutty flavor.