Creamy Green Goddess Pasta Salad

If you’re looking for something fresh and delicious, this vegetarian green goddess pasta salad is a great choice! It’s packed with colorful veggies and has a homemade dressing that’s just bursting with flavor.

This recipe solves bland lunches, time crunches, and leftover produce waste by delivering a quick, adaptable pasta salad with a creamy herb dressing.

Sometimes, whipping up a meal that everyone loves can feel like a challenge. I know it can be tough to find the right mix of tasty and healthy, but this pasta salad checks all the boxes. Plus, it doesn’t take long to prep and cook!

What I love most about this recipe is that you can throw it together in about 38 minutes, including a bit of cooking time for the pasta. You’ll have crunchy asparagus and protein-packed chickpeas to keep it satisfying, while the dressing brings everything together.

If you want a quick and tasty salad that’s ideal for warm days, this is it! If you like pasta salads as much as I do, check out my Vegetarian Spring Pea Pasta Salad for another flavor-packed option.

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Creamy Green Goddess Pasta Salad

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• Author: Charlene
• Prep Time: 15 minutes
• Cool Time: 0
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 8 servings 1x
• Category: salad
• Method: cooking
• Cuisine: vegetarian
• Diet: vegetarian

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Description

A vibrant vegetarian pasta salad infused with a creamy Green Goddess dressing, perfect for picnics or light meals.

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Ingredients

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• 16 ounces dry pasta
• 1 tablespoon kosher salt
• 1 lb. bunch asparagus
• 32 ounces canned garbanzo beans
• 1 1/2 cups snap peas
• 2 Persian cucumbers
• 3 green onions
• 1/2 watermelon radish
• 3/4 cup coconut yogurt
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1/2 cup fresh basil leaves
• 1 packed cup fresh parsley
• 1 clove garlic
• 1/21/2 teaspoon kosher salt

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Instructions

1. Prepare the Pasta: Start by cooking your pasta in a large pot of boiling salted water until it is al dente, firm enough to hold its shape but still tender. Keep an eye on the time to avoid overcooking, as soft pasta can ruin the salad’s texture. Drain and set aside.
2. Blanch the Asparagus: Blanch the asparagus in boiling salted water until it turns bright green and is tender-crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process. This will help maintain its vibrant color and crunchy texture.
3. Whip Up the Dressing: In a blender, combine the coconut yogurt, olive oil, lemon juice, garlic, basil, parsley, and kosher salt. Blend until smooth and creamy. If the dressing is too thick, add a splash of water to achieve a pourable consistency.
4. Toss in Vegetables: In a large bowl, toss the blanched asparagus with the garbanzo beans, snap peas, cucumbers, green onions, and watermelon radish. Ensure the vegetables are bright and inviting while keeping them crisp without overmixing.
5. Combine with Dressing: Pour the creamy dressing over the pasta and vegetable mixture. Gently fold the ingredients together until everything is evenly coated. If the mixture seems too thick or bland, add a splash of lemon juice for brightness. Avoid adding dressing too early to prevent sogginess.
6. Chill & Serve: Place the pasta salad in the refrigerator for a short time before serving, allowing the flavors to meld. Serve chilled for the best texture and enjoyment.

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Notes

• Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days. However, for the best texture, add the dressing right before serving to maintain crunch.
• Expert Tips: If overcooked pasta becomes a concern, stick closely to the package cooking time and cool the pasta in cold water immediately after draining. Adjust the thickness of the dressing by adding more lemon juice or water if necessary. Consider using other fresh herbs like cilantro or sage to give the salad a new flavor profile.
• Reheating Instructions: Reheating is not necessary as this salad is served cold. If you prefer a slightly warmer dish, let it sit at room temperature for a few minutes before serving.
• Serving Suggestions: Serve chilled as a side dish at barbecues or picnics. It pairs well with grilled tofu or can be enjoyed as a light main course topped with crispy tofu.
• Recipe Variations: Switch asparagus for blanched broccoli or green beans. Try different pasta shapes like rotini or fusilli. Add nuts or seeds for extra crunch.
• Ingredient Notes: Select seasonal vegetables for freshness and color. If chickpeas are unavailable, you can substitute with an equal amount of cannellini beans or shelled edamame. The coconut yogurt may be replaced with any tangy unsweetened non-dairy yogurt, or you can blend 1/3 cup of cashews with 1/2 cup of water and 1 tablespoon of lemon juice for a creamy dressing.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 7g
• Protein: 11g
• Cholesterol: 0mg