Description
A delicious and creamy Green Goddess Chicken Pasta Salad that is gluten-free and packed with fresh ingredients.
Ingredients
Scale
- 8 ounces small penne pasta or other small twisty pasta shape
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 cup parsley leaves, packed
- 1/4 cup basil leaves, packed
- 1 tablespoon lemon juice
- 11/2 teaspoon lemon zest
- 11/2 teaspoon anchovy paste
- 1/21/2 teaspoon salt
- 1/21/2 teaspoon black pepper
- 2 cups shredded chicken
- 1/2–1 red onion, thinly sliced
- 2 cups arugula, packed
- 1 cup baby spinach, packed
- 1 bunch chives (2 tablespoons once sliced), freshly sliced
- 1–2 avocados, sliced or cubed
- freshly grated parmesan cheese, for garnish
- 1/21/2 teaspoon additional salt to adjust seasoning
- 1/21/2 teaspoon additional black pepper to adjust seasoning
Instructions
- Cook Pasta: Start by cooking your pasta until it is just al dente. You want it firm enough to hold its shape but not too soft. When it is done, give it a quick rinse with cold water to cool it down and stop the cooking process. Overcooked pasta can ruin the salad’s texture.
- Chop Veggies: Grab your favorite veggies and chop them into bite-sized pieces. Aim for vibrant colors and different textures to make the salad more appealing. Use fresh and crisp vegetables that have not started wilting to keep your salad looking bright.
- Shred Chicken: Take your cooked chicken and shred it into pieces. It should be tender and easy to pull apart. Avoid adding dry bits as they will not mix well with your dressing.
- Mix Dressing: Blend together the mayonnaise, Greek yogurt, parsley, basil, lemon juice, lemon zest, anchovy paste, salt, and black pepper until smooth. The goal is a creamy consistency that is vibrant in color. If it is too thick, consider adding a splash of water or lemon juice to thin it out. Ensure you blend long enough for a smooth texture.
- Combine Everything: In a large bowl, toss your cooled pasta, chopped veggies, shredded chicken, and the dressing. Ensure everything is evenly coated without becoming overly soggy.
- Adjust Seasoning: Taste your salad and adjust the seasoning as needed with additional salt, pepper, or lemon juice. Flavors can intensify, so add any seasonings cautiously.
- Chill and Serve: Let the salad chill in the fridge for 5 minutes before serving. This allows the flavors to meld nicely. When you are ready to eat, stir the salad and check if it needs more dressing. If the salad sits too long, it may become watery, so mixing the dressing right before serving helps keep it fresh.
Notes
- Storage Tips: Store the Green Goddess Pasta Salad in an airtight container in the fridge for one day. If spinach, arugula, and chives are not yet added, it can be kept for up to four days.
- Expert Tips: Rinse the pasta after cooking to prevent overcooking. Use leftover cooked chicken for convenience. Customize the salad with your favorite vegetables. For a smoother dressing, consider blending in smaller batches. If the salad becomes watery, wait until serving time to mix in the dressing.
- Reheating Instructions: Reheat the salad by allowing it to sit at room temperature for a few minutes, then serve chilled.
- Serving Suggestions: Serve with crusty bread for a complete meal. Pair with light white wine or lemonade. Garnish with extra herbs for presentation.
- Recipe Variations: Swap penne with gluten-free pasta for a gluten-free option. Add roasted vegetables for extra flavor. Mix in different cheeses like feta or goat cheese for variety.
- Ingredient Notes: Choose fresh herbs and vegetables for the best flavor and appearance. Consider using store-bought dressing for convenience, although homemade is recommended for the best flavor.
Nutrition
- Calories: 630
- Sugar: 4g
- Sodium: 603mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 67mg