Green Goddess Pasta Salad

Course: Salad

Cuisine: American

Keyword: easy pasta salad, Green Goddess Pasta Salad, Pasta Salad Recipe

Prep Time: 15

Cook Time: 15

Servings:

Calories: 376kcal

Brace yourself for a tangy burst of flavor, a hint of sweetness, and a delightful crunch combined with your fave pasta, all enveloped in a refreshing creaminess of a Green Goddess Salad dressing that will leave you craving for more.

Print Recipe

Equipment

Blender
Sharp Knife

Ingredients

Ingredients for the Salad

250 gm dry pasta
1 red capsicum (or bell pepper)
2 stalks of celery
¼ cup pine nuts toasted (optional)
1 head of broccoli
4 green shallots

Green Goddess Dressing Ingredients

1 cup fresh basil leaves
1 cup fresh parsley leaves
2 tabs lime juice
¼ cup olive oil
½ cup Greek yoghurt plain
1 tab honey
1 tab rice wine vinegar
¼ cup cashews raw
1 clove of garlic
½ tsp salt
½ tsp fresh black pepper
water to thin if necessary

Instructions

Place the pasta into salted boiling water and cook per instructions on the packet. When cooked, drain and rinse with cold water and allow to drain completely.
Cut the broccoli into florets and blanch in hot water for 5 minutes till firm but tender or microwave them if you prefer. Pop into iced water after cooking for 5 minutes, drain to remove all the water.
Dice the celery, red capsicum and finely chop the shallots.
Toast the pine nuts till just golden brown. (be careful they burn really quickly)
Pop all the ingredients into a large bowl and make the dressing.

How to make the dressing

Into your blender pour all the liquid ingredients, olive oil, yoghurt, vinegar, honey and lime juice.
Then pop all the other ingredients on top and blitz till combined and looks creamy.
Pour over the bowl of salad ingredients and mix till the green dressing coats everything. Serve and eat asap.

Notes

The salad is lovely served straight away. After it goes into the fridge the dressing tends to soak into the salad and it may become stiff. Add a little olive oil if you like to loosen it up or leave out of the fridge for 20 minutes.
Swap out the fresh basil for spinach leaves if you prefer.
To make this dressing vegan use the original recipe which has nutritional yeast and omit the yoghurt and honey.

Nutrition