Green Goddess Pasta Salad
For the Pasta salad:
- 8 oz pasta (chickpea, lentil, whole wheat)
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 1 cup baby spinach or arugula
- ¼ cup feta cheese, optional
For the Green goddess dressing
- ½ cup plain Greek yogurt, plant-based yogurt, or 1 medium avocado
- ¼ cup fresh basil
- ¼ cup fresh parsley
- ¼ cup chives or green onion
- Juice of ½ lemon
- 1 tbsp olive oil
- 1/2 tbsp apple cider vinegar
- 1 small garlic clove
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Directions
- Cook the pasta according to package instructions, drain and allow to cool. Do not rinse.
- In a large bowl, combine the pasta, cucumber, tomatoes, red onion, and greens.
- Blend all dressing ingredients until smooth.
- Toss the salad with the dressing until evenly coated. Top with feta if using. Chill for 20–30 minutes before serving for best flavor.
Notes
• Add a protein: This salad pairs well with your favorite protein. Try serving it with chicken, salmon, tofu, or chickpeas for a more filling meal.
• Make it fully plant-based: Use plant-based yogurt or avocado in the dressing and skip the feta, or replace it with a plant-based cheese alternative.
• Add more plant variety: Toss in extra vegetables like shredded carrots, bell peppers, peas, or broccoli florets to increase fiber and plant diversity.
• Meal prep friendly: This pasta salad holds up well in the fridge for 2–3 days, making it a great option for lunches or quick dinners during the week.
• Herb swap: If you don’t have basil or parsley, fresh dill or cilantro can also work well in the dressing. 🌿
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