20 Minute Green Goddess Pasta Salad
A quick and vibrant pasta salad that celebrates the flavors of fresh vegetables and creamy avocado dressing, perfect for family gatherings and summer barbecues.
Ingredients
Pasta and Base
- 1 lb pasta (any shape, preferably fusilli) Feel free to choose gluten-free options.
Vegetables and Greens
- 1 15 oz can chickpeas, rinsed and drained
- 2 cups cabbage, diced or shredded
- 3 count Persian cucumbers, sliced
- 1 count jalapeno, diced (optional) For those who prefer a bit of heat.
- 1 cup fresh basil
- 1 cup spinach
- 2 tbsp fresh dill or 1 tsp dry dill
- 3 count green onions, chopped White part roughly chopped and green portion thinly sliced.
Dressing Ingredients
- 3 tbsp nutritional yeast
- 3 cloves garlic, crushed
- 1 large avocado
- 2 tbsp white wine vinegar
- 2 tbsp water
- 1 count large lemon (juice and zest)
- to taste Kosher salt
Instructions
Preparation
- Bring a large pot of water to a boil and salt generously.
- Add in the pasta and cook according to package instructions until al dente.
- Drain the pasta and return it to the pot. Add ice cubes and a drizzle of olive oil to cool it down.
- In a blender, combine basil, spinach, dill, white portion of green onion, nutritional yeast, garlic, avocado, vinegar, lemon juice, and 1/4 tsp salt. Blend until smooth.
Mixing
- To the cooled pasta, add 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 needed before serving.
Notes
This salad is flexible! Feel free to swap in any veggies you have on hand. Store leftovers in an airtight container for up to three days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 2gSodium: 400mgFiber: 10gSugar: 4g
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