Green Goddess Pasta Salad is a vibrant and satisfying side dish that showcases the best of fresh vegetables and flavors. Combining tender pasta with roasted broccoli, creamy avocado, and a luscious green goddess dressing, this salad is not only colorful but also delivers a punch of nutrients and taste. It’s a delightful way to incorporate greens into your diet while also satisfying your cravings for something hearty yet refreshing.

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

This dish became a staple in my kitchen after I attended a picnic where a vibrant salad stole the show. It’s easy to throw together, leaving plenty of room for creativity. The balance of textures from crunchy chickpeas to creamy avocado makes every bite exciting. Plus, whether you enjoy it on a sunny day as a standalone meal or serve it at your next gathering, Green Goddess Pasta Salad will surely impress. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 20 minutes of prep, making it a fast go-to for weeknight dinners.
Irresistible Flavor: Every bite bursts with fresh, earthy flavors and a velvety dressing that elevates your taste buds.
Eye-Catching Appeal: The vibrant green color and textures make it a feast for the eyes.
Flexible Serving: Perfect as a side dish for barbecues, or take it for lunch to brighten up your workday.
Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets, allowing everyone to dig in.

Ingredients You’ll Need

1 head organic broccoli, cut into florets: Packed with vitamins, roasted broccoli offers a sweet, smoky flavor when caramelized.
2 tbsps extra virgin olive oil: This adds a fruity richness and helps roast the broccoli; feel free to use other oils like avocado oil.
2 tsps on everything all-purpose blend: A unique mix that enhances the taste; homemade versions work beautifully too.
1 teaspoon smoked paprika: Adds depth with a hint of smokiness; you can use regular paprika for a milder flavor.
1 (16 oz.) package of your fave shortcut pasta: Short pasta shapes like penne or rotini are ideal for holding onto the dressing.
1 bunch organic romaine lettuce: Provides a crisp base; kale or arugula can also add interesting flavors.
Handful of organic arugula, optional: For an earthy note that complements the romaine beautifully.
2 cups roasted chickpeas: They add a protein punch and crunch; roasted edamame is a fantastic alternative.
1 cup cooked organic green peas: Offers a pop of sweetness; feel free to swap in any seasonal green.
1 medium Haas avocado, chopped into cubes: Adds creaminess; any ripe avocado will work, but Hass is my favorite.
1 cup green goddess dressing, homemade or store-bought: This creamy dressing serves as the star, making the salad rich and lush.
1 cup shaved parmesan: A touch of salty yum; substitute with a dairy-free option if preferred.

How to Make Green Goddess Pasta Salad

Preheat the Oven: Set your oven to 400 degrees Fahrenheit. Prepping your baking sheet by lining it with parchment paper makes for easier cleanup.

Roast the Broccoli: In a mixing bowl, combine the broccoli florets with 2 tablespoons of extra virgin olive oil, 2 teaspoons of on everything all-purpose blend, and 1 teaspoon of smoked paprika. Toss until every floret is well coated. Spread the broccoli onto the prepared baking sheet and roast for approximately 20-25 minutes, or until the edges are charred and crispy. Once done, remove from the oven and let it cool slightly.

Cook the Pasta: Meanwhile, bring a large pot of water to a rolling boil, tossing in a pinch of salt. Add your favorite shortcut pasta (like penne or rotini) and cook according to the package instructions, typically around 8-10 minutes. Drain and drizzle lightly with olive oil to prevent sticking, then set aside to cool.

Prepare the Greens: Remove the stems from the bunch of romaine lettuce, and crush or tear the leaves into bite-sized pieces. If using arugula, add that as well. Toss the greens in a large bowl with about 1 tablespoon of olive oil, gently massaging them with your clean hands for 2-3 minutes to soften the leaves and infuse those flavors.

Combine Ingredients: In the same bowl with the greens, toss in your roasted broccoli, 2 cups of roasted chickpeas, cooled pasta, cubed avocado, 1 cup of cooked green peas, and 1 cup of shaved parmesan. Now, drizzle in 1 cup of green goddess dressing and mix everything thoroughly to ensure every morsel is coated in that divine dressing.

Serve with Love: Transfer the salad into your serving bowl or individual plates. Feel free to top with additional parmesan if you desire more tangy flavor. Enjoy immediately or let it sit for a few moments to let the flavors meld.

Storing & Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, enhancing the overall taste! For longer storage, you can freeze the salad components separately for up to 3 months. To reheat, simply let the salad come to room temperature and serve cold or at room temperature, as the texture may vary for elements after freezing.

Chef’s Helpful Tips

Ensure your chickpeas are properly roasted for that delightful crunch by choosing ones that are golden brown.
If preparing ahead, store the salad dressing separately until you’re ready to serve to avoid sogginess.
Always massage your greens to enhance their tenderness; this really does make a difference.
Avoid overcooking the pasta! Keep a close eye, so it maintains a nice bite.
Experiment with different vegetables according to seasonality—whatever is fresh and vibrant will work beautifully!

This Green Goddess Pasta Salad not only stands out for its bright colors but is also delightful for its fresh flavors. No matter the occasion, this pasta salad is sure to be a welcome addition to your table. Don’t hesitate to experiment with seasonal vegetables or dressings—this recipe is a canvas for your culinary creativity. Enjoy each bite and cherish the flavors!

Recipe FAQs

Can I make Green Goddess Pasta Salad ahead of time?

Absolutely! You can prepare the components a day in advance and combine them shortly before serving. Just make sure to store the dressing separately to keep the greens from wilting.

What other vegetables can I use?

Feel free to be flexible! Swap roasted broccoli for asparagus or even Brussels sprouts. Green beans or zucchini can be quick alternatives too, enhancing that vibrant appeal.

Can I make the dressing from scratch?

Definitely! A homemade green goddess dressing usually contains fresh herbs, garlic, lemon juice, and yogurt or avocado. It adds a personal touch and lets you control the flavors.

How do I keep it vegan?

To keep this salad plant-based, simply omit the parmesan cheese and use a vegan-friendly dressing. Sunshine, fresh ingredients, and delicious flavors make it satisfying without any animal products!

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Green Goddess Pasta Salad

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Author: Peter
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 vibrant mix of broccoli, chickpeas, and greens, tossed in a creamy dressing. Perfect for quick meals and packed with fresh flavors!

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
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
1 cup shaved parmesan

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Instructions

Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper.
In a bowl, combine broccoli florets, olive oil, On Everything Blend, and smoked paprika, mixing until the broccoli is well coated.
Spread the coated broccoli onto the prepared baking sheet and roast for 20-25 minutes until charred and slightly crispy. Remove from the oven and let cool.

Notes

For a spicier kick, add a pinch of chili flakes to the dressing.
This salad can be made ahead of time; just add the dressing just before serving to keep the greens fresh.