Creamy Green Goddess Pasta Salad (Perfect for meal prep)
Servings: 4 as a main (6 as a side)
This Creamy Green Goddess Pasta Salad is a vibrant dish with fresh herbs & a luscious dressing. Ideal for easy meal prep lunches for the week.
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Ingredients
For the creamy green goddess dressing
- ⅔ cup plain Greek yogurt
- 2 tbsp extra-virgin olive oil
- ¼ cup chopped fresh dill
- 1 cup packed fresh basil leaves
- ¼ cup packed fresh mint leaves
- 2 x small garlic cloves
- ½ lemon, zested
- 2 tbsp fresh squeezed lemon juice, about ½ large lemon
- 3/4 tsp kosher salt
- ¼ tsp ground pepper
For the pasta salad
- 225 grams 8oz / ½ lb dry orecchiette pasta
- ½ cup crumbled feta cheese
- 2 mini cucumbers, halved lengthwise and chopped
- ¾ cup walnuts halves, toasted and roughly chopped
- 398 ml can cannellini beans, drained and rinsed
- 1 ½ cups frozen peas, defrosted
- ¼ cup chopped fresh dill
- 4 green onions, chopped
Instructions
- Cook the pasta according to package directions, to al dente. Rinse with cold water and drain well.
- Make the dressing: With an immersion blender or in a high-speed blender, add all of the dressing ingredients and blend on high until well combined. Set aside.
- Assemble the salad: Once the pasta is mostly cooled, add it to a large bowl along with the crumbled feta cheese, diced cucumbers, walnuts, cannellini beans, frozen peas, fresh dill and chopped green onions. Drizzle the dressing over top of the salad and then toss well to combine. Taste and adjust seasoning with salt and pepper if desired.
- Serve immediately. The salad will keep in the refrigerator for up to 2 days.
Notes
- Pasta: You can substitute with rotini, farfalle or penne if you can’t find orecchiette.
- Make it nut-free: Substitute the walnuts with sunflower seeds or pumpkin seeds (pepitas).
- Cucumbers: If you can't find mini cucumbers, substitute with half of a medium english cucumber, quartered then chopped.
- Beans: A good substitute for canned cannellini beans is another white bean like navy beans or butter beans.
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