I’m excited to share my recipe for 20 Minute Green Goddess Pasta Salad. This dish is fresh, hearty, and full of good-for-you ingredients. Perfect for a quick lunch or a light dinner, it’s a family favorite at our home.
What You’ll Need
- 1 lb pasta (fusilli or gluten-free)
- Extra Virgin Olive Oil (optional)
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cups cabbage, diced or shredded
- 3 Persian cucumbers, sliced
- 1 jalapeno, diced (optional)
- 1 cup fresh basil
- 1 cup spinach
- 2 tbsp fresh dill or 1 tsp dry dill
- 3 green onions, white part roughly chopped and green portion thinly sliced
- 3 tbsp nutritional yeast
- 3 cloves garlic, crushed
- 1 large avocado
- 2 tbsp white wine vinegar
- 2 tbsp water
- Juice and zest of 1 large lemon
- Kosher salt
My Trusted Kitchen Tools
- Large pot for boiling pasta
- Strainer
- Blender or food processor
- Mixing bowl
- Cutting board and knife
Bringing It All Together
- Bring a large pot of water to a boil and salt generously.
- Add the pasta and cook according to the package until it’s al dente.
- Drain the pasta and add it back to the pot with a handful of ice cubes and a drizzle of extra virgin olive oil. Mix to combine and cool the pasta.
- Make the dressing by combining the basil, spinach, dill, the white portion of the green onion, nutritional yeast, garlic, avocado, vinegar, lemon juice, and 1/4 tsp salt in a blender. Blend until smooth and set aside.
- To the cooled pasta, add the chickpeas, cabbage, cucumber, and the sliced green parts of the green onion.
- Pour in the dressing and toss to combine. Taste and add more salt if desired, then serve.
Making It Your Own (Swaps & Ideas)
Feel free to swap out the chickpeas for other beans like black beans or white beans. You can also use kale instead of spinach for an extra bite. If you love more heat, toss in some extra jalapeno or even some chili flakes. The options are endless!
How We Love to Serve It
We often enjoy this salad by itself, but it pairs wonderfully with grilled chicken or fish. It also makes an excellent side dish for any cookout. Leftovers? Bring them for lunch the next day—it’s just as good cold!
A Few Tips For Success
Make sure to cool the pasta before mixing in the veggies and dressing. This will keep everything crunchy. Taste the dressing before adding it to the salad; you might want to adjust the salt and lemon to your liking. If you have fresh herbs on hand, feel free to add them in for extra flavor.
Saving Some For Later
If you want to save some of this pasta salad, store it in an airtight container in the fridge. It should last about 3 days. Keep the dressing separate if possible to maintain freshness. Just mix it in before serving.
From My Kitchen to Yours
I hope you love this 20 Minute Green Goddess Pasta Salad as much as I do. It’s a wonderful way to enjoy fresh ingredients while celebrating family traditions. Enjoy making this dish and sharing it with loved ones!
Your Questions, Answered
Can I make 20 Minute Green Goddess Pasta Salad ahead of time?
Yes, you can prepare this pasta salad a day in advance. It tastes even better after the flavors meld overnight. Just keep the dressing separate until you’re ready to serve.
What can I substitute for pasta in 20 Minute Green Goddess Pasta Salad?
You can substitute pasta with quinoa, rice, or even spiralized zucchini for a low-carb option. Each choice will give the salad a different twist while keeping it delicious.
Is this pasta salad gluten-free?
Yes, if you use gluten-free pasta, this salad will be gluten-free! Check the label for certified gluten-free options. You can still enjoy all the bright flavors without the gluten!
Print
20 Minute Green Goddess Pasta Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A fresh, hearty pasta salad packed with good-for-you ingredients, perfect for a quick lunch or light dinner.
Ingredients
- 1 lb pasta (fusilli or gluten-free)
- Extra Virgin Olive Oil (optional)
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cups cabbage, diced or shredded
- 3 Persian cucumbers, sliced
- 1 jalapeno, diced (optional)
- 1 cup fresh basil
- 1 cup spinach
- 2 tbsp fresh dill or 1 tsp dry dill
- 3 green onions, white part roughly chopped and green portion thinly sliced
- 3 tbsp nutritional yeast
- 3 cloves garlic, crushed
- 1 large avocado
- 2 tbsp white wine vinegar
- 2 tbsp water
- Juice and zest of 1 large lemon
- Kosher salt
Instructions
- Bring a large pot of water to a boil and salt generously.
- Add the pasta and cook according to package instructions until al dente.
- Drain the pasta and return it to the pot with a handful of ice cubes and a drizzle of extra virgin olive oil. Mix to cool the pasta.
- Make the dressing by blending basil, spinach, dill, the white part of the green onion, nutritional yeast, garlic, avocado, vinegar, lemon juice, and 1/4 tsp salt until smooth.
- Add the chickpeas, cabbage, cucumber, and the sliced green parts of the green onion to the cooled pasta.
- Pour in the dressing and toss to combine. Taste and adjust seasoning if needed, then serve.
Notes
For better flavor, let the salad sit for a while before serving. Add fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta salad, gluten-free, healthy salad, quick lunch, summer recipe