Green Goddess Pasta Salad

About This Recipe

Veggie-packed green goddess pasta salad with avocado and goat cheese, tossed with a bright and fresh healthy green goddess dressing made with greek yogurt. It makes the perfect side dish for summer BBQs, picnics, potlucks, and grilling.

Ingredients

• 8 ounces pasta ((I used cavatappi))
• 3 packed cups arugula, chopped ((60 grams))
• 2 heaping cups sugar snap peas, roughly chopped ((225 grams))
• 1 cup diced cucumber ((130 grams))
• 1 jumbo avocado, diced ((230 grams))
• 1 cup freshly crumbled goat cheese ((4 ounces))
• 1/3 cup sliced green onion
• salt and pepper, to taste
• for topping - fresh herbs
• 1 cup full-fat greek yogurt ((8 ounces))
• zest from one lemon
• 1/4 cup lemon juice
• 1/2 packed cup parsley
• 1/2 packed cup basil
• 1/2 cup dill
• 1/4 cup roughly chopped chives
• 2 cloves garlic, roughly chopped
• 1 shallot, roughly chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Make the pasta. Bring a large pot of water to a boil and cook according to package directions. Once al dente, drain and set aside to cool.
2. While the pasta cooks, make your green goddess sauce. Add the ingredients to a high-powered blender or food processor and blend until smooth and creamy, or to your desired consistency, about 15-30 seconds. Adjust according to taste.
3. Make pasta salad. Add cooked pasta (once it has cooled), arugula, snap peas, cucumber, avocado, goat cheese, green onion, salt, and pepper to a large bowl. Pour over green goddess dressing and toss well to combine. Adjust according to taste.
4. Enjoy!