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 recipe quickly became a favorite for its freshness and ease of preparation, making it a go-to for both family meals and parties.
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 always sparks joy at family gatherings, reminding us of bright holiday meals shared together.
Required Tools
Large pot, Colander, Large mixing bowl, Blender or food processor, Knife and cutting board
Allergen Information
Contains dairy (Greek yogurt, mayonnaise), gluten (wheat pasta), soy (edamame possible in mayonnaise yogurt), eggs (mayonnaise). For gluten-free, use gluten-free pasta. For dairy-free vegan, use plant-based yogurt and mayonnaise. Always check product labels for allergens.
Nutritional Information
Calories 420, Total Fat 16 g, Carbohydrates 54 g, Protein 19 g per serving
Save Enjoy this colorful and wholesome salad as a quick lunch or festive side dish any time of year.
Common Questions
- → What kind of pasta works best for this dish?
Whole wheat or chickpea pasta adds a hearty texture and boosts protein content, complementing the fresh ingredients well.
- → Can this salad be made vegan?
Yes, by substituting Greek yogurt and mayonnaise with plant-based alternatives, this dish can be fully vegan without losing its creamy consistency.
- → How should the green goddess dressing be prepared?
Blend Greek yogurt, mayonnaise, olive oil, garlic, lemon juice, apple cider vinegar, and fresh herbs until smooth and season to taste with salt and pepper.
- → What proteins are included in the salad?
Chickpeas and cooked edamame beans provide a protein-rich base, making the dish both filling and nutritious.
- → How can texture be enhanced in this salad?
Add toasted pumpkin or sunflower seeds on top for a satisfying crunch and extra depth of flavor.
- → Is this dish suitable for gluten-free diets?
To make this salad gluten-free, simply use gluten-free pasta options instead of wheat-based pasta.