Green Goddess Pasta Salad
There’s something undeniably refreshing about a bowl of Green Goddess Pasta Salad. It brings together vibrant greens, hearty pasta, and a luscious dressing, creating a dish that feels light yet satisfying. When I first made this salad, I was instantly drawn to its bright colors and robust flavors. It’s the kind of dish that feels like a healthy option but still satisfies your cravings for something filling. Perfect for picnics, potlucks, or a cozy night in, this recipe quickly became a staple in my kitchen.
Table of Contents
Aside from its eye-catching appearance, what makes this Green Goddess Pasta Salad truly shine is its versatility. You can toss in your favorite seasonal vegetables or swap out ingredients based on what you have on hand. Plus, with just about 20 minutes of prep time and a roster of whole foods, it’s a breeze to whip up. I can almost guarantee that with this salad, you’ll be bringing smiles to the table. I wholeheartedly invite you to give this delightful dish a try!
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep and minimal cook time, it’s effortless to make.
- Irresistible Flavor: The blend of roasted chickpeas, broccoli, and creamy dressing creates a taste explosion.
- Eye-Catching Appeal: The vibrant greens and colorful ingredients make it a showstopper at any gathering.
- Flexible Serving: Great as a side dish, main course, or meal prep option for the week.
- Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets.
Ingredients You’ll Need
- 1 head organic broccoli, cut into florets: Adds a crunchy texture and bright green color. You can also use cauliflower or Brussels sprouts for variety.
- 2 tbsps extra virgin olive oil: Enhances flavors and helps with roasting vegetables. For another option, avocado oil works well too.
- 2 tsps on everything all-purpose blend: A flavorful seasoning mix that can be homemade or store-bought. It adds depth to your broccoli. You might consider spices like garlic powder and sesame seeds if you make your own.
- 1 teaspoon smoked paprika: This brings a subtle smokiness to the dish. If you’re short on time, regular paprika is a decent substitute.
- 1 (16 oz.) package your fave shortcut pasta: Penne, rotini, or rigatoni are perfect choices. Feel free to use whole grain or gluten-free pasta if you prefer.
- 1 bunch organic romaine lettuce: Fresh greens provide a crisp base for your salad. Kale or arugula work well too.
- Handful of organic arugula, optional: Adds a peppery note to the mix, but you can skip it if you like.
- 2 cups roasted chickpeas: These contribute protein and a satisfying crunch. Open a can for convenience or roast from scratch.
- 1 cup cooked organic green peas: Peas are sweet and vibrant. You could swap them for edamame or asparagus if desired.
- 1 medium Haas avocado, chopped into cubes: Creamy texture that enhances the overall feel of the salad. For a longer shelf life, consider using cubed cucumber instead.
- 1 cup green goddess dressing, homemade or store-bought: This creamy dressing brings everything together. Make your own for freshness or grab a quality brand from the store.
- 1 cup shaved parmesan: This adds a nutty flavor to the salad. You can also use nutritional yeast for a dairy-free alternative.
How to Make Green Goddess Pasta Salad
Preheat the Oven: Begin by preheating the oven to 400 degrees Fahrenheit. This high temperature is essential for roasting the broccoli to achieve that perfect char and crispiness.
Coat the Broccoli: In a bowl, add the broccoli florets, 2 tablespoons of extra virgin olive oil, 2 teaspoons of on everything all-purpose blend, and 1 teaspoon of smoked paprika. Mix everything together until the broccoli is evenly coated, ensuring every piece gets that delicious seasoning.
Roast the Broccoli: Spread the coated broccoli on your prepared baking sheet and let it roast for 20-25 minutes. You want the edges to be charred and crispy, giving off an amazing, fragrant aroma. Once done, remove it from the oven and allow it to cool slightly, helping to retain its texture.
Boil the Pasta: While the broccoli roasts, bring a large pot of water to a boil with a pinch of salt. Add your favorite shortcut pasta and cook according to the package instructions, typically around 8-10 minutes. Drain the pasta once cooked, tossing it in a drizzle of olive oil to prevent sticking, then set it aside to cool.
Prepare the Greens: Strip the leaves from the bunch of organic romaine lettuce and discard the stems. Roughly chop the leaves and any additional arugula you’re using, then place them in a large bowl. Drizzle about 1 tablespoon of olive oil over the greens and use your hands to rub them gently for 2-3 minutes, which helps soften the leaves and releases their natural flavors.
Combine Ingredients: To the bowl with the greens, add the roasted broccoli, 2 cups of roasted chickpeas, the cooled pasta, cubed avocado, 1 cup of cooked green peas, and 1 cup of shaved parmesan. Toss everything together with your green goddess dressing until well incorporated. You can choose to mix everything right away or serve the dressing on the side when you’re ready to eat.
Serve the Salad: Scoop the salad into serving bowls and top them with additional parmesan if you’d like.
Bon Appetit! This bright, fresh Green Goddess Pasta Salad is sure to impress anyone who takes a bite.
Storing & Reheating
Store any leftover Green Goddess Pasta Salad in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months; just make sure the container is freezer-safe. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat gently in the microwave or on the stovetop over low heat. Remember, the texture of the salad may change after freezing, so fresh greens and avocado are best added just before serving.
Chef’s Helpful Tips
- Avoid overcooking your pasta; it should be al dente so it holds up well in the salad.
- If your chickpeas are from a can, be sure to rinse and dry them well before roasting to enhance their crunch.
- Use fresh ingredients for the best flavor; wilting greens or overripe avocados can negatively affect the dish.
- Feel free to add more colorful veggies like bell peppers or cherry tomatoes for added nutrients and visual appeal.
- If making ahead, consider holding off on adding the dressing until just before serving to keep things fresh.
There’s so much joy in making and enjoying this Green Goddess Pasta Salad, whether it’s a quick lunch or a part of a grand feast. The vibrant colors and fresh tastes will brighten your meal and your day. It’s all about having fun in the kitchen and letting your flavors shine!
Recipe FAQs
Can I make this salad vegan?
Absolutely! You can easily make the Green Goddess Pasta Salad vegan by omitting the parmesan cheese or substituting it with a vegan cheese alternative or nutritional yeast for that cheesy flavor.
How can I lighten up the dressing?
To make a lighter version of the dressing, you can mix Greek yogurt with a little water to thin it out, retaining the creamy taste without all the calories. Blending in some herbs like dill or parsley can also enhance the flavor.
Can I add different vegetables to the pasta salad?
Certainly! This recipe is incredibly versatile. Feel free to toss in seasonal vegetables like zucchini, cherry tomatoes, or bell peppers. Just be sure to adjust cooking times accordingly, as some veggies may require blanching or roasting.
How long does the salad last in the refrigerator?
When properly stored in an airtight container, the Green Goddess Pasta Salad will keep well for up to 3 days in the refrigerator. Just remember to add fresh avocado or dressing just before serving for best taste!
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📖 Recipe Card
Green Goddess Pasta Salad
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Salads
- Method: Roasting
- Cuisine: American
Description
This Green Goddess Pasta Salad is bursting with flavor and made easy with fresh ingredients like roasted broccoli, peas, and creamy dressing, making it perfect for quick dinners or healthy lunches.
Ingredients
- 1 head organic broccoli, cut into florets
- 2 tbsps extra virgin olive oil
- 2 tsps on everything all-purpose blend
- 1 teaspoon smoked paprika
- 1 (16 oz.) package your fave shortcut pasta
- 1 bunch organic romaine lettuce
- handful of organic arugula, optional
- 2 cups roasted chickpeas
- 1 cup cooked organic green peas
- 1 medium haas avocado, chopped into cubes
- 1 cup green goddess dressing
- 1 cup shaved parmesan
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a bowl, combine the broccoli florets, olive oil, On Everything Blend, and smoked paprika, mixing until the broccoli is well coated.
- Transfer the coated broccoli to the prepared baking sheet and roast for 20-25 minutes until charred and crispy. Let it cool slightly after removing from the oven.
Notes
For added flavor, use a homemade green goddess dressing.
Feel free to substitute the greens or other vegetables based on availability.
This salad can be served warm or cold and is great for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
