Green Goddess Pasta Salad
Serves 8 as a Side
Servings: 8
Ingredients
For the Green Goddess Sauce:
- 5 ounces full-fat Greek yogurt about 2/3 cup
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 ½ cups fresh herbs I used ¼ cup chopped dill, 1 cup basil leaves, and ¼ cup mint leaves; use whatever you have on hand, cilantro would also be great
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Zest of ½ lemon
For the Pasta Salad:
- 16 ounces orecchiette pasta sub rotini, fusilli, or penne
- 1 bunch of asparagus wooden end removed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes optional
Instructions
- Bring a large pot of water to boil.
Make the Green Goddess Sauce:
- With an immersion blender or in a blender, combine the Green Goddess ingredients. Blend until smooth. Set aside.
Cook the Pasta and Veggies:
- Add your pasta to the boiling water and cook according to package directions. When there is 2 minutes left on the pasta, add the asparagus and peas.
Assemble:
- Drain off the pasta and veggies and place in a large bowl. Let cool for 5 minutes then add the sauce, additional salt and pepper, plus red pepper flakes (if using). Toss to combine.
- You can serve now while still warm or place into fridge until ready to serve!
Nutrition
Calories: 274kcal | Carbohydrates: 47g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 457mg | Potassium: 276mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1178IU | Vitamin C: 24mg | Calcium: 56mg | Iron: 2mg