GREEN GODDESS PASTA SALAD
Green Goddess Pasta Salad is the stuff Summer Recipe dreams are made of! This healthy Pasta Salad Recipe is full of flavor and oh so easy to throw together. Loaded with asparagus, peas, chickpeas, pine nuts, and the ultimate green goddess dressing (made with the BEST PESTO), this Green Goddess Pasta Salad Recipe is perfect as a side dish, main course, or even guilt-free late night snack.
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Cook pasta according to package instructions. Drain and set aside.
- While pasta is cooking, stir together the pesto and mayo until smooth.
- Combine hot pasta, pesto, salt, peas, asparagus, chickpeas, and pine nuts in a large bowl and stir to toss.
- Sprinkle with chives and serve!
- Enjoy!
Nutrition Facts : Calories 556 kcal, Carbohydrate 59 g, Protein 15 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 597 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
GREEN GODDESS PASTA SALAD
Steps:
- Get the water boiling: Set a large pot of water (about 3 quarts) with 1 tablespoon salt over high heat and bring it to a boil.
- Meanwhile, make the dressing: Zest the lemons and set it aside. You will add it to the pasta salad later. Juice the lemons-you'll need about 3 tablespoons of lemon juice. In a blender, add the lemon juice, olive oil, basil, spinach, garlic, cashews, nutritional yeast, salt, and black pepper, and blend until very smooth.
- Cook the pasta and vegetables: When the water comes to a boil, add the pasta. About 2 minutes before the pasta is cooked-follow the cook time suggested on the packaging-add the frozen peas and asparagus to the pot. Cook for the remaining 2 minutes, then drain everything into a colander set in the sink. Rinse with cold tap water to stop the pasta, peas, and asparagus from cooking further in the residual heat. Leave the colander in the sink to drain thoroughly.
- Toss the pasta salad: In a large bowl, add the cooled pasta, peas, and asparagus, plus the fennel, olives, chives, scallions, and lemon zest. Pour in the dressing and toss until everything is evenly coated. Season to taste with more salt and black pepper.
- Serve: Enjoy the pasta salad chilled-pop it in the fridge for up to a day-or right away at room temperature. Refrigerate leftovers in an airtight container for up to 3 days. Did you love the recipe? Leave us stars below!
GREEN GODDESS PASTA
Make and share this Green Goddess Pasta recipe from Food.com.
Provided by Jeannette 108
Categories Vegan
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a one qt saucepan over low heat melt the faux butter and add the hing. Set aside.
- In a 4-6 qt stockpot over high heat, combine the water with about 1 1/2 tbs salt. Bring the water to a boil, add macaroni, and cook according the package directions until al dente. Stir in zucchini a zucchini, broccoli and kale before noodles are done, about 1 minute.
- Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return the mixture to the pot and stir in the hing butter, pepper, and 3 tbs pine nuts, and the remaining 1/4 tbs salt. Tranfer pasta to plates or platter. Garnish with remaining pine nuts and serve.
Nutrition Facts : Calories 367.9, Fat 17.5, SaturatedFat 9.5, Sodium 36.2, Carbohydrate 50.1, Fiber 9.2, Sugar 2.2, Protein 9.3
GREEN GODDESS PASTA SALAD
Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy and rich, with a tartly pungent edge from garlic and lemon juice. Like all pasta salads, this benefits from being made a few hours ahead, so the pasta can absorb most flavor from the dressing. But don't add the vegetables until just before serving so they maintain their crunch.
Provided by Melissa Clark
Categories pastas, salads and dressings, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a pot of heavily salted water, cook the tortellini according to the package directions.
- Make the dressing: While the water comes to a boil, chop enough of the fennel fronds to equal 1/4 cup. Put the fronds in a blender. Thinly slice enough of the fennel bulb for 3/4 cup, and set it aside. (Reserve any remaining fennel for another use.)
- Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.
- As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it's still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.
- Thinly slice remaining 2 scallions and add to bowl with tortellini. Toss in sliced fennel and sugar-snap peas. Drizzle with more dressing, tossing if needed.
- To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil and grind more fresh pepper over.
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GREEN GODDESS PASTA | HEALTHY DELICIOUS
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Servings 4Total Time 30 minsEstimated Reading Time 3 minsCalories 270 per serving
- Bring a large pot of water to a rolling boil. Add the spaghetti and cook 5 minutes. Add the asparagus and cook an additional 4 minutes, or until the pasta is al dente. Drain.
- While the pasta cooks, prepare the sauce: Add the avocado, 2 tablespoons of olive oil, garlic, lemon juice, lime, juice, and fresh herbs to a food processor or blender. Process on high for 20-30 seconds, or until smooth. Scrape into a small bowl and stir in the sour cream. Set aside.
- Heat the remaining tablespoon of olive oil in a large pan set over medium heat. Add the shallot and cook 2-3 minutes, or until soft. Add the peas and arugula cook another 2-3 minutes, or until the arugula is wilted. Turn off the heat and stir in the cooked spaghetti, asparagus, and sauce. Stir to combine; season with salt and pepper.
GREEN GODDESS PASTA | 15-MINUTE DINNER RECIPE - JUSTINE …
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Cuisine FusionCategory Main CourseServings 4
- Destem and chop up the parsley, basil, cilantro, chives, scallions and dill. They don't need to be perfect, but just roughly chopped.
- Bring a large pot of water to a boil, salt the water generously and boil your pasta of choice according to the instructions, mine took about 7 minutes to become al dente.
- Add the goat cheese, pasta water and drained pasta to a bowl, mix until the cheese is evenly distributed and slightly melty. Squeeze in the juice from 1/2 of a lemon and stir again.
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