Green Goddess Pasta Salad is one of those delightful dishes that’s perfect for any occasion, whether it’s a casual weekday dinner or a vibrant potluck contribution. Picture a medley of al dente pasta mixed with fresh greens, roasted veggies, and protein-packed chickpeas all bound together with a creamy, herbaceous dressing. Each bite bursts with flavor and texture, making it a crowd-pleaser that will satisfy your taste buds and eye.

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 upon this combination during a summer gathering when I realized how refreshing and light a pasta salad could be. Since then, Green Goddess Pasta Salad has become a staple in my kitchen. It’s not only simple to whip up but also allows room for experimentation. Whether you’re trying to clean out your fridge or searching for a nutritious meal, this dish is your answer. So let’s get mixing!

Why You’ll Love This Recipe

Simple & Quick: Prep time is just 20 minutes, making it a breeze for busy days.
Irresistible Flavor: The roasted broccoli, parmesan, and green goddess dressing create an explosion of taste.
Eye-Catching Appeal: The vibrant greens and colorful toppings make it a visually stunning dish.
Flexible Serving: Great as a side dish for barbecues, a hearty lunch, or even a comforting dinner.
Diet-Friendly Options: Easily adaptable if you’re gluten-free or vegan—just switch out a few ingredients!

Ingredients You’ll Need

1 head organic broccoli, cut into florets: Fresh broccoli adds a crunchy texture and is packed with nutrients; feel free to substitute it with cauliflower or Brussels sprouts.
2 tablespoons extra virgin olive oil: This flavorful oil coats the veggies and pasta, enhancing their taste; substitute with avocado oil for a different flavor.
2 teaspoons on everything all-purpose blend: This spice blend adds a savory touch; you can buy it or mix your own version with garlic powder, onion powder, and sesame seeds.
1 teaspoon smoked paprika: The smoky flavor enhances the roasted veggies; if you’re looking for heat, try adding a pinch of cayenne instead.
1 (16 oz.) package your fave shortcut pasta: Pasta options like penne, rotini, or rigatoni work best as they hold onto the dressing and veggies beautifully; whole-grain or gluten-free versions are great choices too.
1 bunch organic romaine lettuce: Romaine adds freshness; you can swap it for kale or arugula for a peppery kick.
Handful of organic arugula, optional: This peppery green adds an extra punch; skip it if you prefer milder greens.
2 cups roasted chickpeas: These provide protein and a nice crunch; canned chickpeas work well, but don’t forget to roast them for the best texture.
1 cup cooked organic green peas: These add a hint of sweetness; try subbing in edamame or snap peas if desired.
1 medium Haas avocado, chopped into cubes: Creamy avocado adds richness; feel free to omit it if it’s not your thing or replace it with cubed cucumber for crunch.
1 cup green goddess dressing: This key element packs in flavor; use homemade or store-bought for convenience.
1 cup shaved parmesan: Adds a salty, umami kick; fresh-grated parmesan works well, or you can go dairy-free with nutritional yeast.

How to Make Green Goddess Pasta Salad

Preheat the Oven: Start by preheating your oven to 400 degrees Fahrenheit. This temperature will help to achieve perfectly roasted broccoli.

Prepare the Broccoli: In a bowl, combine the 1 head of organic broccoli florets, 2 tablespoons of extra virgin olive oil, 2 teaspoons of the on everything all-purpose blend, and 1 teaspoon of smoked paprika. Toss until the broccoli is thoroughly coated.

Roast the Broccoli: Spread the seasoned broccoli evenly on a prepared baking sheet lined with parchment paper. Roast for about 20-25 minutes, or until the edges are nicely charred and crispy. Once done, remove it from the oven and let it cool slightly.

Cook the Pasta: Bring a large pot of water to a boil and add a pinch of salt. Toss in your favorite shortcut pasta (1 package, about 16 oz.) and cook according to the packaging instructions, typically around 8-10 minutes. Drain and gently toss the cooked pasta with a drizzle of olive oil to prevent sticking, then set aside to cool.

Prep the Greens: Strip the leaves from the bunch of organic romaine lettuce and discard the stems if you haven’t already. Roughly chop the leaves and, if using, the handful of arugula. Place them into a large bowl and drizzle with 1 tablespoon of olive oil. Using clean hands, massage the greens gently for about 2-3 minutes to soften them and infuse some flavor.

Combine Ingredients: In the same bowl with the greens, add in the roasted broccoli, 2 cups of roasted chickpeas, the cooled pasta, 1 cup of cubed avocado, 1 cup of cooked organic green peas, and 1 cup of shaved parmesan. Pour in 1 cup of green goddess dressing and toss everything together until well mixed. You can choose to set aside the dressing until serving for a fresher finish.

Serve It Up: Transfer the salad into serving bowls and if desired, sprinkle extra parmesan on top for an added flavor boost. Enjoy right away!

Storing & Reheating

To store any leftovers, place the salad in an airtight container and refrigerate it for up to three days. It’s best enjoyed chilled, so there’s no need to reheat. However, if you prefer it warm, place the salad in a pan over low heat for about 5 minutes. Keep in mind that some textures, like the greens and avocado, might change slightly, so drizzle a bit more dressing to refresh the flavors.

Chef’s Helpful Tips

Avoid overcooking the pasta; a little bite in the texture makes all the difference.
For even better flavor, let the dressed pasta salad sit in the fridge for about an hour before serving—this allows the flavors to meld beautifully.
Don’t skip the massage of the greens! This step helps to enhance their flavor and make them softer.
Experiment with different greens, veggies, and proteins! Substituting grilled chicken or shrimp can make it heartier.
Keep your dressing separate until ready to serve if you want crunchy ingredients to last longer.

Green Goddess Pasta Salad is an easy and nutritious solution for your meal planning needs. Whip it up as a colorful side for barbecues or a quick lunch throughout the week. Feel free to mix and match ingredients based on what you have on hand, and don’t be afraid to add your favorite twists. Enjoy crafting your own version and savor the delicious results!

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prep all the components and store them separately in the fridge. Assembling the salad just before serving will keep it fresh and prevent the greens from wilting.

What’s the best type of pasta to use?

Short pastas like penne, rotini, or rigatoni are fantastic choices as they hold onto the dressing and pair well with the chunky veggies. Whole-grain or gluten-free versions are great options too.

How do I make the dressing from scratch?

To make homemade green goddess dressing, blend together 1 cup of yogurt, 1/2 cup of fresh herbs (like parsley, chives, and basil), 2 tablespoons of lemon juice, 1 tablespoon of tahini, and season with salt and pepper until smooth.

Can I freeze this salad?

While the roasted broccoli and chickpeas freeze well, the greens and avocado may not hold their texture after thawing. It’s best to store them separately and mix them in fresh when you’re ready to serve.

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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

Experience the irresistible flavors of Green Goddess Pasta Salad, a quick and healthy meal featuring fresh broccoli, creamy avocado, and vibrant greens. Perfect for a delightful lunch or dinner!

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 (preferably penne, rotini, or rigatoni)
1 bunch organic romaine lettuce (or kale, arugula, or other greens)
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°F and line a baking sheet with parchment paper.
In a bowl, combine broccoli florets, olive oil, on everything blend, and smoked paprika until well coated.
Spread the coated broccoli onto the baking sheet and roast for 20-25 minutes until charred and crispy. Remove from oven and cool slightly.