Description
This vibrant Green Goddess Pasta Salad is packed with plant-based protein, crunchy veggies, and a creamy herbaceous avocado dressing. It’s perfect for lunch, picnics, or meal prep.
Ingredients
Salad Base:
- 1 lb fusilli pasta (or any pasta of choice, including gluten-free)
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 cups shredded purple cabbage
- 3 Persian cucumbers, sliced
- 1 jalapeño, diced (optional)
- Extra virgin olive oil, optional (for tossing)
Green Goddess Dressing:
- 1 ripe avocado
- 1 cup fresh basil
- 1 cup spinach
- 2 tbsp fresh dill or 1 tsp dried
- 3 green onions (white part for dressing, green for garnish)
- 3 tbsp nutritional yeast (or vegan parmesan or miso paste)
- 3 garlic cloves, crushed
- 2 tbsp white wine vinegar
- 2 tbsp water
- Juice and zest of 1 large lemon
- ¼ tsp kosher salt, or to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and cool quickly by tossing with ice cubes and a drizzle of olive oil.
- Make the Dressing: In a blender or food processor, combine avocado, basil, spinach, dill, the white part of green onions, nutritional yeast, garlic, vinegar, lemon juice, zest, and salt. Blend until smooth and creamy. Add water as needed to reach desired consistency.
- Assemble the Salad: In a large bowl, combine the cooled pasta, chickpeas, shredded cabbage, cucumbers, and jalapeño. Add the dressing and toss until everything is evenly coated.
- Garnish: Top with the sliced green parts of the green onions. Serve immediately or refrigerate until ready to serve.
Notes
For extra protein, add grilled tofu or tempeh. Adjust the dressing consistency with more water if needed. This salad tastes even better after chilling for a few hours.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta
- Method: Boil, Blend
- Cuisine: Plant-Based, American-Inspired