Best 3 Green Goddess Pasta Salad Recipes
Indulge in the vibrant and refreshing Green Goddess Pasta Salad, a delightful symphony of flavors and textures that will elevate your taste buds. This culinary creation combines tender cooked pasta, crisp sugar snap peas, juicy grape tomatoes, creamy avocado, sharp red onion, and a vibrant homemade Green Goddess dressing. Experience the harmonious blend of herbs, spices, and creamy tanginess in every bite. With three variations to choose from—classic, vegan, and gluten-free—this versatile dish caters to diverse dietary preferences. Discover the perfect Green Goddess Pasta Salad recipe that suits your culinary needs and embark on a flavorful journey that will leave you craving more.
Here are our top 3 tried and tested recipes!
GREEN GODDESS PASTA SALAD
You could easily call this salad "summer in a bowl"! Made with peas, avocado, spinach and herbs, it has the kind of bright flavor that really refreshes on hot summer days and a laid-back preparation to match. Tailor the stir-ins to your own tastes by using the herbs you like, or the ones you have on hand. You'll find green goddess is amenable to most any herb-though chives, parsley and tarragon are considered classics-and don't forget the lemon juice, garlic and creamy ingredients (mayo and sour cream) that give this dressing its bright and creamy flavor. The combination of green goddess, pasta and protein-rich ingredients-like chick peas and spinach-make this a one-dish dinner you'll want to eat on repeat.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
- In large bowl, stir together seasoning (from Suddenly Salad box), mayonnaise, sour cream, lemon juice, garlic powder and salt to make dressing.
- Add pasta, chick peas, spinach, peas, avocado, parsley, chives and basil to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 10 mg, Fat 3, Fiber 7 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/8 Cups, Sodium 590 mg, Sugar 5 g, TransFat 0 g
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.
GREEN GODDESS PASTA SALAD WITH CHERRY TOMATOES
Categories Salad Fish Pasta Tomato Side Quick & Easy Buffet Summer Dill Parsley Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Mince and mash the anchovies, the garlic, and a pinch of salt to a fine paste and in a large bowl whisk together the paste, the mayonnaise, the yogurt, the scallions, the parsley, and the dill. In a saucepan of boiling salted water boil the pasta until it is tender and drain it in a colander. Rinse the pasta under cold water and drain it well. Add the pasta to the dressing, tossing it to coat is well, and stir in the tomatoes gently.
Tips:
- If you don't have fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount, as dried herbs are more concentrated.
- If you're using frozen peas, be sure to thaw them before adding them to the salad.
- You can add other vegetables to this salad, such as chopped zucchini, bell pepper, or cucumber.
- If you're making this salad ahead of time, be sure to store it in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together.
Conclusion:
Green goddess pasta salad is a refreshing and flavorful salad that's perfect for summer gatherings. It's easy to make and can be tailored to your own dietary needs. So next time you're looking for a light and healthy meal, give this green goddess pasta salad a try.
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