Green Goddess Pasta Salad
This green goddess pasta salad blends together summer greens, herbs, and creamy avocado with your favorite pasta for a flavorful weeknight dinner ready in just 20 minutes.
Ingredients
- 1 lb pasta use fusilli or any type you prefer
- 1 can chickpeas 15 oz, rinsed and drained
- 2 cups cabbage diced or shredded
- 3 count Persian cucumbers sliced
- 1 count jalapeno optional, diced
- 1 cup fresh basil
- 1 cup spinach
- 2 tbsp fresh dill or 1 tsp dry dill
- 3 count green onions white part roughly chopped, green part sliced
- 3 tbsp nutritional yeast
- 3 count garlic cloves crushed
- 1 count large avocado
- 2 tbsp white wine vinegar
- 2 tbsp water
- 1 count large lemon juice and zest
- 1/4 tsp kosher salt
Instructions
- Bring a large pot of water to a boil and salt generously. Add in pasta and cook it according to the package until it's al dente.
- Drain the pasta and add back to the pot with a handful of ice cubes and a drizzle of extra virgin olive oil to combine and cool the pasta.
- Make the dressing by combining the basil, spinach, dill, the white portion of the green onion, nutritional yeast, garlic, avocado, vinegar, lemon juice, and 1/4 tsp salt. Blend until smooth and set aside.
- To the cooled pasta, add the chickpeas, cabbage, cucumber, and the sliced green parts of the green onion. Pour in the dressing and toss to combine.
- Taste and add more salt if desired, then serve.
Notes
This green goddess pasta salad is an easy and flavorful weeknight dinner ready in 20 minutes.