Save to Pinterest 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 our family gatherings thanks to its colorful ingredients and refreshing taste.
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 to Pinterest Making this dish has created many joyful moments around the dinner table with my family appreciating the fresh flavors and healthy ingredients.
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). Always check product labels for allergens.
Save to Pinterest This Green Goddess Protein Pasta Salad is a perfect balance of taste and nutrition that you will want to make again and again.
Recipe FAQs
- → What type of pasta works best in this dish?
Whole wheat or chickpea pasta is recommended for added fiber and protein, lending a hearty texture that complements the fresh vegetables.
- → Can the green goddess dressing be made vegan?
Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives to keep the dressing creamy and flavorful without dairy.
- → How can I add extra crunch to the salad?
Sprinkle toasted pumpkin seeds or sunflower seeds on top just before serving for a satisfying crunch and nutty flavor.
- → Is this dish suitable for high protein diets?
Absolutely, thanks to the inclusion of chickpeas, edamame beans, and optional grilled chicken or tofu, this salad supports protein-rich meals.
- → What herbs are used in the dressing?
Fresh chives, parsley, and basil blend with garlic and lemon juice to create the vibrant flavors of the green goddess dressing.
- → How long should the salad be chilled before serving?
Chill the salad in the refrigerator for at least 15 minutes to allow flavors to meld and the dressing to set for the best taste.