Green Goddess Pasta Salad

This Green Goddess Pasta Salad puts a fresh and herby spin on a summer favorite! Pasta, seasonal vegetables, and chickpeas are tossed in a creamy vegan green goddess dressing, giving you a refreshing side dish in 45 minutes. Vegan, Gluten-Free Option.

Course Main, Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 15

Cook Time 23

Total Time 38

Servings servings

Calories 320kcal

Author Caitlin Shoemaker

Ingredients

For the Pasta Salad:

16 ounces dry pasta gluten-free if needed
1 tablespoon kosher salt
1 1 lb. bunch asparagus, ends trimmed and cut into 1” pieces
32 ounces canned garbanzo beans drained and rinsed (2 cans)
1 ½ cups snap peas cut into ½” pieces
2 persian cucumbers quartered and sliced
3 green onions thinly sliced
1/2 watermelon radish quartered and sliced (or 3-4 red radishes, sliced)

For the Dressing:

3/4 cup coconut yogurt (see notes for substitutions)
2 tablespoons olive oil
3 tablespoons lemon juice
1/2 cup fresh basil leaves
1 packed cup roughly chopped fresh parsley about 1/2 bunch
3 green onions trimmed into 1” pieces (or sub 1 small shallot)
1 clove garlic
1/2 teaspoon kosher salt

US Customary - Metric

Instructions

Cook the Pasta: Bring a large pot of water to a boil and add the kosher salt. Add the dry pasta and cook until al dente, according to package instructions. Add the chopped asparagus for the final 3 minutes of the pastas cook time. Drain the pasta and asparagus, then rinse with cold water until it comes to room temperature. Set aside.
Make the Dressing: While pasta is boiling, add the coconut yogurt, olive oil, lemon juice, basil, parsley, green onion, garlic, and salt to a blender or bullet blender. Blend on high for 45 to 60 seconds, until a smooth dressing forms. Set aside.
Combine: Add the pasta and asparagus mixture to the base of a large bowl. Add the garbanzo beans, snap peas, cucumbers, onions, and radish to the bowl, then pour the dressing on top. Mix well, until everything is evenly coated in the dressing. Season with salt and pepper to taste, if necessary.
Serve: Divide between serving bowls and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Gluten-Free: Use gluten-free pasta to make this recipe gluten-free.
Coconut Yogurt: Swap the coconut yogurt for another tangy unsweetened yogurt. Alternatively, add 1/3 cup cashews, 1/2 cup of water, and 1 tablespoon of additional lemon juice to the blender when making the dressing.
Herbs: I recommend using 1 ½ cups of herbs total for this recipe. Basil and parsley are my favorites, but you can also include cilantro, basil, mint, and/or tarragon.

Nutrition