Green Goddess Pasta Salad

Green Goddess Pasta Salad

This pasta salad was inspired by one of the best salads I’ve ever had, the green goddess at Esters in Denver. I couldn’t stop thinking about it after our trip, so I reached out to see if they’d be willing to share their dressing recipe. To my surprise, they did!

I turned it into a pasta salad with cucumber, snap peas, marinated artichokes, pistachios, green onions, and plenty of freshly grated Parmesan. It’s fresh, flavorful, and perfect for cookouts, meal prep, or keeping in the fridge for easy lunches throughout the week.

I think the agave is what surprised me most about their dressing recipe, and what makes it extra delicious. It adds just enough sweetness to balance all of the fresh herbs, lemon, and garlic without making the dressing taste sweet.

I used Hassy avocado oil instead of the original canola oil because its neutral flavor lets all of the fresh ingredients shine.

If you’re not in the mood for pasta, this is just as delicious tossed with a 50/50 mix of arugula annd spring mix, and topped with grilled chicken for an easy summer dinner!

Green Goddess Pasta Salad

Ingredients

For the salad

• 1 lb pasta, cooked and cooled (chef’s choice on the shape! Something bite-size with personality is always my favorite)

• 1 cucumber, diced

• 8 oz snap peas, chopped into bite-size pieces with the pointy ends snipped off

• 1 cup marinated artichoke hearts, chopped

• ½ cup shelled pistachios, roughly chopped

• 4 green onions, sliced

• 1 cup freshly grated Parmesan

• Green Goddess Dressing (recipe below)

Instructions

1. Cook the pasta according to the package directions, a little al dente is always good for pasta salad. Drain, rinse with cold water, and let cool completely.

2. Add the pasta, cucumber, snap peas, artichokes, pistachios, green onions, and Parmesan to a large bowl.

3. Toss with the Green Goddess Dressing until everything is evenly coated.

4. Refrigerate for at least 30 minutes before serving so the flavors have time to come together.

5. Garnish with extra Parmesan, pistachios, or fresh herbs, if desired.

Green Goddess Dressing

Makes about 3 cups

Ingredients

• 1 cup fresh basil, roughly chopped

• 1 cup fresh parsley, roughly chopped

• ½ cup green onions, roughly chopped

• 1 cup plain Greek yogurt

• ¼ cup fresh lemon juice

• ¼ cup agave

• 2 tablespoons roasted garlic (I roasted 4-5 cloves in my air fryer on 350 for about 15 minutes. Keep an eye on them)

• 1¼ teaspoons kosher salt

• ¼ teaspoon black pepper

• ¼ cup water

• 1 cup avocado oil

Instructions

1. Add the basil, parsley, green onions, lemon juice, agave, roasted garlic, salt, pepper, and water to a blender. Blend until completely smooth.

2. With the blender running on low, slowly drizzle in the avocado oil until the dressing is emulsified.

3. Add the Greek yogurt and blend just until smooth and creamy.

4. Taste and adjust seasoning if needed.

5. Store in an airtight container in the refrigerator for up to 3 days.

Notes

• This pasta salad is even better after it’s had a little time to chill.

• The dressing is also delicious on a simple arugula salad with grilled chicken.

• Feel free to use your favorite pasta shape. Rotini, cavatappi, or fusilli all work well.

• Credit and thanks to Esters in Denver for generously sharing the inspiration for this dressing recipe.