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 salad quickly became a favorite at my holiday celebrations, offering a delicious balance of flavors and textures.
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 This recipe always brings my family together around the table, especially during the holiday season when everyone craves something fresh and wholesome.
Notes
For added crunch, sprinkle toasted pumpkin seeds or sunflower seeds on top. Swap chickpeas for grilled chicken or tofu for a different protein source. Pairs well with a crisp Sauvignon Blanc.
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.
Save This pasta salad is a fresh and vibrant addition to your meal rotation sure to please vegetarians and protein lovers alike.
Recipe FAQ
- → What type of pasta works best?
Whole wheat or chickpea pasta are ideal for a hearty texture and added protein, but gluten-free pasta can be substituted as needed.
- → Can I use a dairy-free alternative for the dressing?
Yes, replacing Greek yogurt and mayonnaise with plant-based alternatives will maintain creaminess while keeping it dairy-free and vegan.
- → How can I add crunch to this dish?
Sprinkling toasted pumpkin or sunflower seeds on top adds a delightful crunch and complementary nutty flavor.
- → What herbs are included in the green goddess dressing?
Fresh parsley, basil, and chives combine with garlic, lemon juice, and apple cider vinegar to create the dressing's signature herbal brightness.
- → Is this suitable for meal prep?
Absolutely. This salad holds well in the refrigerator and benefits from chilling to enhance flavors before serving.