Green Goddess Pasta Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
402 kcal
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Course
Main Course
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Cuisine
American
Green Goddess Pasta Salad
Description
The Green Goddess Pasta Salad features whole wheat penne combined with tender broccoli florets, fresh spinach, diced avocado, pumpkin seeds, and an optional sprinkle of Parmesan cheese. The pasta and vegetables are cooked together briefly, ensuring the greens remain bright and the broccoli tender but not overcooked. The dressing is made by emulsifying minced garlic, kosher salt, extra-virgin olive oil, and fresh lemon juice, creating a bright and balanced coating that ties the salad together. The avocado adds creaminess while the pumpkin seeds contribute a satisfying crunch.
This salad can be served chilled or at room temperature and makes a versatile option suitable for lunches, light dinners, or side dishes at gatherings. The fresh lemon juice in the dressing gives it a refreshing aspect that pairs well with various meal types.
For flexibility, substitutions are suggested including swapping arugula for spinach, other nuts or seeds for pumpkin seeds, or alternative green vegetables to customize the salad. The recipe also accommodates dietary preferences such as omitting Parmesan for a vegan version.
Ingredients
- 1 clove garlic minced on a microplane zester
- 1 teaspoon kosher salt plus more for cooking the pasta
- 1/3 cup extra-virgin olive oil
- lemon about 2 tablespoons, juice of one
- 8 oz. whole wheat penne or any other small-medium shape/variety
- 2 cups broccoli frozen or fresh, florets
- 5-8 oz. spinach frozen chopped or fresh baby spinach
- 2 avocado diced
- 1/2 cup pumpkin seeds or another seed/nut
- 1/4 cup Parmesan Cheese optional, shredded
Instructions
- Cook pasta according to directions in heavily salted water. 2-3 minutes before it's finished cooking, add the broccoli florets and spinach to the pasta water. Drain and rinse the pasta and veggies together in a colander, and run cold water over it to rinse and cool it off.
- Meanwhile, mix the minced garlic (1 clove), kosher salt (1 teaspoon), olive oil (1/3 cup) and lemon juice (about 2 tablespoons) in the bottom of a large bowl. Whisk together until emulsified. Taste, adjust seasoning if necessary. (If you are making this ahead of time, remove half the dressing and reserve for later in a separate bowl or container.)
- Add the cooled pasta, broccoli, and spinach to the bowl with the dressing, along with the two diced avocados, pumpkin seeds (1/2 cup), and parmesan cheese (1/4 cup), if using. Toss everything together.
- Serve. If making ahead of time: cover, refrigerate, and toss with remaining dressing just before serving. If you have leftovers, an extra drizzle of olive oil and squeeze of lemon juice will help revive it if it's a bit dry.
Notes
- To make this salad vegan, omit Parmesan cheese or substitute with a plant-based alternative.
- Arugula or other leafy greens can replace spinach according to preference.
- Almonds or different nuts/seeds may be used instead of pumpkin seeds for texture variation.
- Additional green vegetables like sprouts, green onions, or green beans can be added for extra flavor and crunch.
- Lemon juice can be substituted with red wine or apple cider vinegar to vary acidity and flavor.
- This pasta salad serves 7-8 as a side dish and 4-6 as a light meal, making it suitable for group servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 3mg | 1% |
| Sodium | 488mg | 20% |
| Potassium | 596mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 2535IU | 51% |
| Vitamin C | 41mg | 46% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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