Green Goddess Pasta Salad
Green Goddess pasta salad is a vibrant summer side inspired by the famous Green Goddess salad dressing made with masses of fresh harbs!
Servings: 10
Equipment
- food processor or immersion blender optional, but handy
Ingredients
Green Goddess dressing
- 1 clove garlic
- 1/3 cup fresh parsley, thick stems removed
- 1/4 cup fresh tarragon, thick stems removed
- 1/4 cup fresh basil, thick stems removed
- 1/4 cup fresh dill, thick stems removed
- a few fresh chives, snipped
- 1 tsp anchovy paste, or 1 anchovy
- 2 tsp lemon juice
- salt to taste
- 1/2 cup mayonnaise
pasta salad
- 1 lb fusilli pasta
- 2 cups sliced asparagus
- 2 cups sliced green beans
- 1 cup frozen peas, thawed
- 2 small cucumbers, halved lengthwise and sliced
Instructions
make the dressing
- Load all the dressing ingredients into a food processor. A small processor will work for this recipe. Process until smooth and creamy. I scrape down the sides of the machine a couple of times to get all the herbs well incorporated. Taste to adjust any of the flavors. Note: a food processor works best for creamy dressings like this but if you don't have a one you can do this with an immersion blender in a jar. Or you can do it with a knife; just get everything as finely chopped and blended as possible.
pasta salad
- Cook the fusilli in plenty of well salted water until al dente. Strain out the pasta (but save the cooking water in the pot, we will use it in the next step.) Rinse the pasta in cold water and drain really well. Put the pasta in a large mixing bowl and toss with some of the dressing. This will keep the pasta from sticking together and allow the dressing flavors to start penetrating into the noodles.
- Set up an ice bath in a bowl with ice and cold water. Bring the pasta cooking water back to a boil and once boiling add the beans and asparagus. Set a timer for 2 minutes immediately, don't wait for the water to come back to a boil. After 2 minutes drain the veggies and plunge into your ice bath to stop the cooking. Dry on paper towels once the veggies are cold.
- Add the towel dried veggies, thawed peas, and cucumbers to the bowl with the pasta and toss with more dressing. Cover and chill until ready to serve.
Notes
If you've already got some of my homemade Green Goddess Salad Dressing made, you can thicken it up with extra mayo for this salad.
Nutrition
Calories: 284 kcal · Carbohydrates: 42 g · Protein: 9 g · Fat: 9 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 2 g · Trans Fat: 0.02 g · Cholesterol: 5 mg · Sodium: 102 mg · Potassium: 393 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 880 IU · Vitamin C: 17 mg · Calcium: 61 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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