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green goddess pasta salad

Green Goddess Pasta Salad

A vibrant and healthy pasta salad that's bursting with fresh flavours.
Prep Time 15 minutes
Cook Time 2 minutes
Serves 4 people

Ingredients
  

  • 1 lb pasta I used the radiatore from Sunrise Flour Mill
  • 1 cucumber chopped
  • 1 cup peas shelled
  • 2-3 stalks celery chopped
  • 3 green onions chopped
  • 1 avocado chopped
  • 1 tbsp basil chopped
  • 1 tbsp celery leaves chopped

Green Goddess Creamy Dressing

  • Juice of 1 lemon
  • 1 garlic clove
  • 1 tsp salt
  • 1 tsp mustard powder
  • ½ cup mayonnaise/greek yogurt/sour cream
  • 2 tbsp champagne vinegar/white wine vinegar/apple cider vinegar
  • 2 tbsp maple syrup
  • ¼ cup olive oil
  • A handful of fresh herbs: dill, chives, basil

Instructions
 

  • I like to start by making the green goddess dressing: throw all of the dressing ingredients in a food processor or blender and you can store in the fridge until ready to use.
  • Next, chop up the vegetables going into the pasta salad: cucumber, celery, green onions, avocado, basil and celery leaves.
  • Boil some water in a large pot, heavily salt and add the pasta. Cook until tender then remove the pasta with a spider strainer and leave the water boiling (we’re going to add the peas in a moment). Rinse the cooked pasta under cold water to stop the cooking. I like adding a touch of olive oil to the pasta at this point and stirring to prevent the pasta from sticking together.
  • Throw in the peas to the boiling water to quickly blanch - once they rise to the top (or about 30 seconds-1 min later), you can remove those as well and place in some ice water to stop the cooking and retain the bright green colour.
  • Time to assemble: pasta, chopped cucumber, celery, green onions, avocado, basil and celery leaves. Top with the creamy green goddess dressing and mix to combine. Enjoy!