Green Goddess Pasta Salad
A vibrant and healthy pasta salad that's bursting with fresh flavours.
Servings 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!