Green Goddess Pasta Salad
This green goddess pasta salad is refreshing, full of flavor, surprisingly healthy, and a true crowd pleaser.
Ingredients
- 1 lb farfalle "bow-ties" or other short pasta
- 10 oz. frozen peas
- 1 head broccoli florets only, cut into 1 inch pieces
- 1 lb asparagus tough white ends removed (about 2 inches), stems cut into 2 inch increments
- 1 ½ cup fresh basil leaves
- 1 cup fresh spinach leaves
- 1 cup parsley
- 15-20 chives
- 1 clove garlic
- 1 lemon juiced
- ⅔ cup extra virgin olive oil
- 1 teaspoon sherry vinegar or other light vinegar on hand
- 1 teaspoon kosher salt
- ½ teaspoon pepper of choice
- ¼ cup freshly shaved parmesan optional
Instructions
- Cook the pasta according to instructions in salted water. Drain, then rinse noodles with cold water and drizzle with 1 tablespoon olive oil.
- Meanwhile, boil and salt water in a medium or large pot. Add peas to boiling water and cook according to instructions. When 1 minute cook time remains, add the broccoli and asparagus to the pot to blanche. Drain, then rinse with cold water.
- To make the dressing, add all dressing ingredients to a food processor, saving about ½ cup of olive oil. Pulse for about 15 seconds, then blend on low, slowly adding the remaining olive oil through the food processor neck. This will emulsify the dressing. Continue to blend until your desired consistency is reached (about 30-60 seconds). Taste and adjust as needed (i.e. add more olive oil, salt, lemon, etc).
- In a large bowl, add pasta, vegetables, and dressing and stir to combine. Option to add shaved parmesan here. Serve after about 30 minutes.
Nutrition
Calories: 291kcal
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