Description
A vibrant and healthy Green Goddess Pasta Salad featuring a creamy Greek yogurt and avocado dressing blended with fresh herbs, spinach, and parmesan. This refreshing salad combines tender short pasta, chickpeas, fresh vegetables, olives, and crunchy walnuts, perfect for a light lunch or a nutrient-packed side dish. Ready in just 25 minutes, it offers a delicious balance of creamy, tangy, and fresh flavors with a wholesome twist.
Ingredients
Pasta and Vegetables
- 8 ounces short pasta (fusilli, rotini, farfalle)
- 1 can chickpeas (15 oz / 400 g can – drained and rinsed)
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- ½ cup green olives (halved)
- ⅓ cup red onion (chopped)
- 2 packed cups baby spinach (or arugula for a more peppery taste)
Dressing
- 1 cup Greek yogurt (or thick non-dairy yogurt)
- ½ ripe avocado
- 1 packed cup fresh herbs (mix basil, parsley, and a little dill)
- 2 tablespoons olive oil (extra virgin)
- 2 tablespoons lemon juice (or more to taste)
- 1 small clove garlic
- ¼ cup grated parmesan (or nutritional yeast)
- ½ teaspoon salt (plus black pepper to taste)
Toppings
- ⅓ cup walnuts
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces of the short pasta and cook until tender according to package instructions. Once cooked, drain the pasta and rinse it under cold water for about 10 seconds to stop the cooking process and cool it down. Set the pasta aside.
- Make the dressing: In a blender, combine 1 cup Greek yogurt, ½ ripe avocado, 1 packed cup of fresh herbs (a mix of basil, parsley, and dill), 2 packed cups baby spinach, 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 small clove of garlic, ¼ cup grated parmesan, ½ teaspoon salt, and black pepper to taste. Blend until smooth, adding a little water if necessary to reach a creamy and pourable consistency. Taste and adjust seasoning if needed.
- Prepare the salad: In a large mixing bowl, combine the cooled pasta, rinsed chickpeas, diced cucumber, halved cherry tomatoes, halved green olives, and chopped red onion. For extra protein, you may optionally add cooked tofu or shredded chicken at this stage.
- Finish and serve: Pour the prepared dressing over the salad ingredients. Toss thoroughly until everything is evenly coated with the dressing. Sprinkle the top with ⅓ cup of walnuts for an added crunch. Taste once more and adjust salt or lemon juice if desired before serving.
Notes
- For a vegan version, use thick non-dairy yogurt and substitute parmesan with nutritional yeast.
- Arugula can be used instead of baby spinach for a peppery flavor.
- Chilling the salad before serving enhances the flavors and texture.
- You can add cooked tofu or shredded chicken for extra protein.
- Adjust the lemon juice and salt to taste to balance acidity and seasoning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Blending
- Cuisine: Mediterranean
