Avocado Green Goddess Pasta Salad (Edit recipe)

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This Avocado Green Goddess Pasta Salad combines rotini, fresh veggies, and dairy-free feta, all tossed in a creamy vegan green goddess dressing made with avocado and fresh herbs. Packed with over 20 grams of plant-based protein per serving and ready in 30 minutes, it makes an easy, satisfying lunch or summer side dish.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

20

Serves: 4

Ingredients

Pasta Salad

8 oz Rotini, I used high-protein chickpea pasta
0.5 English Cucumber, sliced and quartered
1 cup Tomato, Cherry, halved
1 cup Edamame (Soybeans), cooked according to package instructions (I used frozen shelled edamame)
1 cup Arugula
0.5 cup Dairy-Free Cheese Feta Crumbles - Follow Your Heart

Vegan Avocado Green Goddess Dressing

8 oz Silken Tofu, (½ of a 16-oz block, measures 1 cup)
1 Avocado, large ripe, pitted
1 cup Basil, Fresh, loosely packed
0.5 cup Parsley, loosely packed
0.5 cup Dill, Fresh
2 Green Onion (Scallion), roughly chopped (white and green parts)
2 cloves Garlic
1 Tbsp Capers
2 Tbsp Lemon Juice
1 Tbsp Extra Virgin Olive Oil
1 tsp Salt
0.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente.
Drain and rinse the pasta under cold water until cooled. Set aside.
While the pasta is cooking, combine all the dressing ingredients in a blender or food processor. Blend until thick and creamy, scraping down the sides as needed. If the mixture needs help coming together, add a splash of water and blend again. Taste and adjust seasonings to your liking.
In a large bowl, combine the pasta, cucumber, tomatoes, edamame, arugula, and dairy-free feta. Pour the prepared dressing on top, then toss everything together until well coated.
Serve immediately, or chill for 30 minutes before serving to allow the flavors to meld.

Notes

Pasta: I used Banza chickpea pasta, which brings this pasta salad to 21 grams of protein per serving. If using regular pasta, each serving will have about 17 grams of protein — still a solid amount for a pasta salad!
Servings: Makes 4 generous meal-sized servings or 6 side dish servings.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Best enjoyed within the first 1-2 days. The dressing will thicken slightly and absorb into the pasta as it sits, so add a splash of water and toss to restore its creamy texture, if needed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	469
Fat:	14 g
Carbohydrates:	59 g
Protein:	20 g
Cholesterol:	0 g
Sodium:	933 mg
Fiber:	5 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.