Save 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 pasta salad quickly became a family favorite at holiday meals because it balances freshness with satisfying protein.
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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
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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 This salad is always a hit at family gatherings bringing everyone together around the table.
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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 Can be made dairy-free and vegan by using plant-based yogurt and mayo Pairs well with a crisp Sauvignon Blanc
Required Tools
Large pot Colander Large mixing bowl Blender or food processor Knife and cutting board
Nutritional Information
Calories 420 Total Fat 16 g Carbohydrates 54 g Protein 19 g
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This green goddess pasta salad is fresh flavorful and versatile perfect for any meal.
Recipe Help
- → What pasta options work best here?
Whole wheat or chickpea pasta adds fiber and protein, complementing the dish’s texture and nutrition.
- → How is the green goddess dressing made?
The dressing blends Greek yogurt or a plant-based alternative with herbs, garlic, lemon juice, olive oil, and a touch of apple cider vinegar for a creamy, tangy finish.
- → Can the salad be made vegan?
Yes, substitute dairy yogurt and mayonnaise with plant-based versions to keep it creamy and rich while vegan-friendly.
- → What protein sources are included?
Chickpeas and edamame provide plant proteins that enhance the salad’s sustaining quality and flavor balance.
- → Any tips for serving?
Chill the salad before serving to meld flavors and optionally garnish with toasted seeds for added crunch and nutrition.
