20 Minute Green Goddess Pasta Salad
A vibrant and healthy pasta salad that’s quick to prepare and packed with flavor, perfect for any occasion.
Ingredients
Pasta and Base Ingredients
- 1 lb pasta (fusilli or gluten-free)
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cups cabbage, diced or shredded
- 3 Persian cucumbers, sliced
- 1 jalapeno, diced (optional)
- 1 cup fresh basil
- 1 cup spinach
- 3 tbsp nutritional yeast
- 3 cloves garlic, crushed
- 1 large avocado
Dressing Ingredients
- 2 tbsp white wine vinegar
- 2 tbsp water
- Juice and zest from 1 large lemon
- Kosher salt to taste
- optional Extra Virgin Olive Oil
Garnishes and Finishing Touches
- 3 green onions, white part roughly chopped and green portion thinly sliced
- 2 tbsp fresh dill or 1 tsp dry dill
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain and set aside to cool slightly.
Preparing the Dressing
- In a blender or food processor, combine the avocado, garlic, lemon juice and zest, nutritional yeast, dill, and a pinch of kosher salt. Add the olive oil, white wine vinegar, and water. Blend until smooth and creamy. Adjust seasoning as needed.
Combining the Salad
- In a large mixing bowl, combine the chickpeas, cabbage, cucumbers, jalapeno (if using), basil, spinach, and green onions. Add the cooked pasta.
Dressing the Salad
- Pour the green goddess dressing over the salad mixture. Toss well to ensure every ingredient is coated with the dressing.
Serving
- Taste and adjust seasonings if necessary. Serve immediately or refrigerate for 10-15 minutes to let the flavors meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For best quality, enjoy the same day.