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.
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
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.
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
Save 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.