Green Goddess Pasta Salad is a vibrant, delicious dish that perfectly balances fresh greens, hearty pasta, and a zesty dressing. It bursts with color and flavor, making it a delightful addition to any meal. The creamy, herbaceous dressing clings to the pasta and greens, bringing a refreshing zest that is sure to elevate your dining experience. Trust me, once you taste this salad, you’ll want to make it again and again!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Green Goddess Pasta Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Green Goddess Pasta Salad

I first stumbled across Green Goddess dressing at a quaint little deli, where it stood out among the usual ranch and vinaigrette options. The combination of fresh ingredients paired with a satisfying blend of textures captivated my taste buds, and I couldn’t resist trying to recreate it at home. This pasta salad has become a staple during BBQs, potlucks, and casual family dinners. It’s not just a salad; it’s a celebration of flavors that everyone can enjoy, from children to adults.

Why You’ll Love This Recipe

Simple & Quick: Whip up this Green Goddess Pasta Salad in about 20 minutes, plus cook time!
Irresistible Flavor: The creamy, tangy dressing combined with roasted veggies creates a mouthwatering experience.
Eye-Catching Appeal: Vibrant greens and colorful ingredients make it look gorgeous on any table.
Flexible Serving: Perfect for lunch, a main dish, or as a side at your next gathering.
Diet-Friendly Options: Easily adaptable for vegan diets or gluten-free by swapping the pasta as needed.

Ingredients You’ll Need

1 head organic broccoli: Fresh broccoli florets add a crunchy texture and nutritious boost.
2 tbsps extra virgin olive oil: This rich oil enhances flavor and helps roast veggies evenly.
2 tsps on everything all-purpose blend: A flavor-packed seasoning to elevate your dish (you can buy or make your own).
1 teaspoon smoked paprika: Adds warmth and a gentle smoky flavor that complements the veggies.
1 (16 oz.) package your fave shortcut pasta: Options like penne or rigatoni work beautifully in this salad.
1 bunch organic romaine lettuce: Provides a crisp base to the salad; feel free to use kale or arugula.
handful of organic arugula (optional): Adds a peppery bite if you adore greens.
2 cups roasted chickpeas: Crunchy and full of protein, these delicious nuggets are essential for heartiness.
1 cup cooked organic green peas: Sweet and vibrant, they enhance the flavor and texture.
1 medium hass avocado, chopped into cubes: Creamy avocado offers richness and healthful fats.
1 cup green goddess dressing: Whether homemade or store-bought, this is the star of the salad.
1 cup shaved parmesan: For a salty finish, use shaved or freshly-grated parmesan cheese.

How to Make Green Goddess Pasta Salad

Preheat the Oven: Begin by preheating your oven to 400 degrees Fahrenheit. While it’s heating, line a baking sheet with parchment paper to prevent sticking.

Prepare the Broccoli: In a mixing bowl, combine 1 head of organic broccoli cut into florets with 2 tablespoons of extra virgin olive oil, 2 teaspoons of on everything all-purpose blend, and 1 teaspoon of smoked paprika. Toss everything to coat the florets evenly.

Roast the Broccoli: Spread the coated broccoli evenly on the prepared baking sheet. Roast for 20-25 minutes, until the broccoli is charred and almost crispy. Once done, remove from the oven and allow it to cool slightly.

Cook the Pasta: In a large pot, bring water to a rolling boil and add a pinch of salt. Stir in 1 (16 oz.) package of your favorite shortcut pasta (like penne, rotini, or rigatoni) and cook according to the package directions, typically about 8-10 minutes. Once cooked, drain the pasta and lightly toss it with a bit of olive oil to prevent sticking. Set aside to cool.

Chop the Greens: While the pasta cools, strip the leaves from 1 bunch of organic romaine lettuce and discard any tough stems. Roughly chop the leaves and add them to a large bowl. If you’re using arugula, chop it as well, and toss it in.

Massage the Greens: Drizzle 1 tablespoon of olive oil over the chopped greens. With clean hands, massage the leaves gently for about 2-3 minutes to soften them and enhance their flavor.

Combine Ingredients: To the bowl of massaged greens, add the roasted broccoli, 2 cups of roasted chickpeas, the cooled pasta, 1 cup of cubed avocado, and 1 cup of cooked organic green peas. Lastly, pour in 1 cup of Green Goddess dressing, gently tossing everything together. You can reserve some dressing for serving if desired.

Serve: Transfer the salad to your serving bowls and sprinkle with additional shaved parmesan if you like. Enjoy every bite!

Storing & Reheating

To store, keep your Green Goddess Pasta Salad in an airtight container and refrigerate it for up to 3 days. The flavors meld beautifully in the fridge, but the greens may lose some crispiness over time. For longer storage, you can freeze the salad for up to 3 months; however, the texture of the ingredients might change after thawing. When reheating, warm it gently in a pan over low heat or in the microwave for a few minutes, making sure to stir occasionally. Adding a splash of extra dressing can refresh flavors if needed.

Chef’s Helpful Tips

Avoid soggy greens: If you know you won’t serve the salad right away, keep the dressing separate until serving time.
Cook pasta perfectly: Aim for al dente pasta to maintain its texture in the salad.
Use fresh ingredients: The fresher your veggies and herbs, the better your dressing and salad will taste.
Experiment with add-ins: Swap roasted chickpeas for grilled chicken or add cherry tomatoes for a burst of sweetness.
Make-ahead: Prepare the dressing and chop your veggies the night before for quick assembly on the day you serve it.

This Green Goddess Pasta Salad is a delicious way to enjoy fresh ingredients while satisfying those cravings for something wholesome and delightful. The combination of flavors and textures is truly outstanding, and I encourage you to play around with the recipe! Swap in your favorite veggies, or try different pasta shapes—make it your own! Enjoy each bite knowing you’ve created something not just nourishing but utterly delicious.

Recipe FAQs

Can I make this pasta salad in advance?

Absolutely! This salad is perfect for making ahead of time. Just store your Green Goddess Pasta Salad in an airtight container in the refrigerator for up to 3 days. It’s great for meal prep!

What can I substitute for the chickpeas?

If chickpeas aren’t your thing, try using grilled chicken, canned beans, or even sautéed mushrooms for a different protein option. The salad is versatile, so feel free to experiment!

Is this salad gluten-free?

To make your Green Goddess Pasta Salad gluten-free, simply swap the shortcut pasta with gluten-free pasta options available in most grocery stores. It’ll still be just as tasty!

How can I customize the dressing?

If you want to personalize the dressing, consider adding fresh herbs like dill or basil, garlic for extra zest, or even a splash of lemon juice for brightness. Enjoy making it your own!

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Green Goddess Pasta Salad

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Author: Anna
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Salads
Method: Roasting
Cuisine: American

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Description

This Green Goddess Pasta Salad is a delightful blend of roasted broccoli, fresh greens, and creamy dressing, making it a quick and healthy choice for any meal.

Ingredients

Scale

1 head organic broccoli, cut into florets
2 tbsps extra virgin olive oil
2 tsps on everything all-purpose blend
1 teaspoon smoked paprika
1 (16 oz.) package your fave shortcut pasta (penne, rotini, rigatoni, etc.)
1 bunch organic romaine lettuce
handful of organic arugula, optional
2 cups roasted chickpeas
1 cup cooked organic green peas
1 medium haas avocado, chopped into cubes
1 cup green goddess dressing, homemade or store-bought
1 cup shaved parmesan

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Instructions

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
In a bowl, combine the broccoli florets, olive oil, on everything blend, and smoked paprika, mixing until the broccoli is well coated.
Spread the coated broccoli on the prepared baking sheet and roast for 20-25 minutes, or until charred and crispy. Allow to cool slightly thereafter.