Green Goddess Pasta Salad is a vibrant and flavorful dish that perfectly balances fresh greens with hearty pasta. This salad is not just a colorful centerpiece but a celebration of earthy flavors and textures, with roasted broccoli, creamy avocado, and crispy chickpeas. Each bite is a delightful crunch, complemented by the tangy notes of the Green Goddess dressing, creating a dish that’s wholesome yet indulgent.

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 recipe during a sunny weekend gathering, and I was instantly taken by how it could be a quick solution to feed a crowd while incorporating nutritious ingredients. Skipping store-bought options, I discovered that making my Green Goddess Pasta Salad can be both budget-friendly and satisfying. This dish brings joy to any occasion or just a simple weekday dinner. I can’t wait for you to give it a try!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 45 minutes, including prep and cook time.
Irresistible Flavor: The combination of roasted broccoli, creamy avocado, and crispy chickpeas elevates the dish with flavor and texture.
Eye-Catching Appeal: The vibrant colors make for an impressive dish at any gathering.
Flexible Serving: Perfect as a side dish for barbecues or a refreshing main for lunch.
Diet-Friendly Options: Easy to adjust for vegan or gluten-free diets!

Ingredients You’ll Need

1 head organic broccoli, cut into florets: Fresh broccoli adds a crisp texture and health benefits. Feel free to use frozen if you’re short on time.
2 tbsps extra virgin olive oil: This flavorful oil enhances the taste of the ingredients and helps with roasting. Avocado oil can be a good substitute.
2 tsps On Everything All-Purpose Blend: A mix of spices that brings depth; you can buy it or make your own easily!
1 teaspoon smoked paprika: Adds a lovely smoky flavor. If you prefer less smokiness, regular paprika works too.
1 (16 oz.) package your fave shortcut pasta: Penne, rotini, or rigatoni all work well. Whole wheat options can add extra fiber.
1 bunch organic romaine lettuce: This is the base layer of your salad. You could swap it for kale or arugula if you like.
Handful of organic arugula, optional: A peppery addition that livens up the salad.
2 cups roasted chickpeas: They add protein and a satisfying crunch. Canned chickpeas are convenient; just drain and rinse before roasting.
1 cup cooked organic green peas: These sweet little gems add color and nutrition. Feel free to substitute with edamame or green beans!
1 medium Haas avocado, chopped into cubes: Creamy texture that complements the crunch and freshness; look for ripe avocados.
1 cup green goddess dressing, homemade or store-bought: This dressing is essential for the flavor—more can be added if you prefer it creamier!
1 cup shaved parmesan: For that nutty, salty finish. You could also use nutritional yeast for a vegan option.

How to Make Green Goddess Pasta Salad

Preheat the Oven: Start by preheating the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking.

Prepare the Broccoli: In a 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 each floret is well-coated.

Roast the Broccoli: Spread the coated broccoli onto the prepared baking sheet. Roast in the oven for about 20-25 minutes, or until the edges are charred and crispy. Let it cool a bit once done.

Cook the Pasta: Boil a large pot of water with a pinch of salt. Add your favorite shortcut pasta (about 16 oz.) and cook according to the package instructions, usually 8-10 minutes. Drain the pasta and lightly toss it with olive oil to prevent sticking. Set it aside to cool.

Chop the Greens: Strip the leaves from the romaine lettuce. Discard the stems if needed, and roughly chop the leaves. If you’re using arugula, chop that too! Place it in a large bowl and drizzle 1 tablespoon of olive oil over the greens. Massage the greens gently with your hands for about 2-3 minutes; this softens them and infuses flavor.

Combine the Ingredients: In the bowl with the chopped lettuce, add the roasted broccoli, 2 cups of roasted chickpeas, cooled pasta, cubed avocado, 1 cup of cooked green peas, and 1 cup of shaved parmesan. Don’t forget the Green Goddess dressing! Toss everything well to combine. You can add the dressing right here or leave it on the side until serving—it’s your choice!

Serve Up: Transfer the salad to your serving dish and sprinkle with extra parmesan if you like. The salad looks gorgeous and inviting.

Storing & Reheating

For the best taste, enjoy your Green Goddess Pasta Salad fresh. However, if you have leftovers, they can be stored for 3-4 days in the refrigerator in an airtight container. To store, omit the dressing until ready to serve. If you’d like to enjoy leftovers later, they can be frozen for up to 3 months but may lose some crispness. Reheat gently in the microwave for about 1-2 minutes, or enjoy chilled!

Chef’s Helpful Tips

If your chickpeas seem mushy, ensure you roast them until crispy to enhance their texture.
Massaging the romaine really elevates its flavor—don’t skip it!
Using pasta that’s a bit al dente can help maintain a nice texture in the salad.
Make the dressing a day ahead for deeper flavors; just give it a good stir before adding it to your salad.
The salad is a make-ahead wonder, just wait until adding the avocado until it’s time to serve!

If you’re looking for a fresh and delightful dish bursting with flavor, this Green Goddess Pasta Salad is your answer. It’s a flexible recipe that allows for creativity—substitutions and adaptations are encouraged! Let the vibrant colors and delicious tastes elevate your meal, making each bite a reason to smile.

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prep all the components ahead of time. Just keep the avocado and dressing separate until you’re ready to serve to keep everything fresh.

What can I substitute for Green Goddess dressing?

If you’re looking for alternatives, a simple lemon vinaigrette or tahini-based dressing can also work nicely. Just make sure whatever you choose complements the fresh ingredients.

Can I use different vegetables?

Yes! Feel free to mix in whatever you have on hand, such as bell peppers, cherry tomatoes, or even zucchini, for added color and texture.

How long does this pasta salad last in the fridge?

This salad can last in the fridge for about 3-4 days. Just be sure to store it in an airtight container, and add the dressing just prior to serving for the freshest taste!

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Green Goddess Pasta Salad

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Author: Anna
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 brings together a medley of fresh ingredients, including roasted chickpeas, creamy avocado, and vibrant greens. Perfect for a quick, healthy meal, it will have you savoring every bite, making it an ideal choice for a tasty 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
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°F and line a baking sheet with parchment paper.
In a bowl, combine the broccoli florets, olive oil, On Everything Blend, and smoked paprika, mixing until the broccoli is well coated.
Transfer the coated broccoli to the prepared baking sheet and roast for 20-25 minutes until charred and crispy. Allow to cool slightly.

Notes

Feel free to use other greens like kale or arugula instead of romaine.
Add more dressing if you prefer a creamier salad.
This salad is best served fresh but can be stored for up to 2 days in an airtight container.