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4.80 from 5 votes

Green Goddess Pasta Salad

If you are looking for a healthier pasta salad, this is it! It is simple to make and comes together quickly.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: green goddess pasta salad, green goddess salad, healthy pasta salad, pasta salad
Servings: 6 servings
Author: Amy- A Red Spatula

Ingredients

  • ½-3/4 cup dry pasta of choice
  • 6 cups vegetables of choice I used asparagus, broccoli, cucumbers,green peas, spinach, and artichoke hearts. Cut into bite-sized pieces. Read below for prepping ideas.

Dressing

  • 1 cup nonfat plain greek yogurt, or full fat
  • 2 tablespoons mayo This isn't a must, but I think it makes the dressing so much creamier
  • 1- 1 ¼ cup fresh herbs of choice I used a mix of basil, thyme, and parsley
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees and bring 8 cups of water to a boil.
    Add you pasta and 1 teaspoon of salt to the boiling water. Mix occasionally until the pasta is cooked al dente- you don't want mushy pasta.
    While the pasta is cooking, cut asparagus unto 2-3 inch pieces, making sure to cut off the tough ends. Drizzle with a touch of olive oil and sprinkle with salt. Place the asparagus on a baking sheet and into the oven for about 5 minutes.
    Drain your pasta and rinse with cold water. Set aside.
    I like to blanch my broccoli, but it isn't necessary. If you want to blanch, read along, if not, skip this part. Bring 3 cups of water to a boil. Fill another medium sized-bowl with about 4 cups with about ½ cup ice. Add your broccoli florets to the boiling water for about 2 minutes. Drain and quickly place in the ice water for about 5 minutes. Drain well. and maybe even pat dry if you need to.
    Add you ingredients for the dressing in a food processor or blender. Blend until smooth. Taste and add salt and pepper as needed. Just a note- if you like a lot of dressing on your salad, you may want to double this. I go fairly light.
    Place all your ingredients in a large bowl, and mix well. This salad is delicious served right away, but also holds well for up to 2 days in an airtight container in the fridge.
    Now, sit back and enjoy. You deserve it!