Description
This green goddess pasta salad blends together summer greens, herbs and creamy avocado and tosses it together with your favorite pasta. An easy and flavorful weeknight dinner ready in 20 minutes.
Ingredients
Scale
- 1 lb pasta
- Extra Virgin Olive Oil, optional
- 1, 15 oz can of 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
- 2 tbsp fresh dill or 1 tsp dry dill
- 3 green onions
- 3 tbsp nutritional yeast
- 3 cloves garlic, crushed
- 1 large avocado
- 2 tbsp white wine vinegar
- 2 tbsp water
- Juice and zest of 1 large lemon
- Kosher salt
Instructions
- Step: Bring a large pot of water to a boil and salt generously. Add in pasta and cook it according to the package until it’s al dente. Drain the pasta and add back to the pot with a handful of ice cubes and a drizzle of extra virgin olive oil and mix to combine and cool the pasta.
- Step: Make the dressing by combining the basil, spinach, dill, the white portion of the green onion, nutritional yeast, garlic, avocado, vinegar, lemon juice and 1/4 tsp salt. Blend until smooth and then set aside.
- Step: To the cooled pasta add the chickpeas, cabbage, cucumber and the sliced green parts of the green onion. Pour in the dressing and toss to combine. Taste and add more salt if desired then serve.
Notes
Salt your pasta water generously. Use an avocado that has a slight give to it to keep the pasta greener. Experiment with fresh in-season herbs. For more protein, use a bean-based pasta like lentil pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: green goddess pasta salad, vegan pasta salad, avocado pasta, healthy dinner, 20 minute meal