green
goddess
pasta
salad
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green goddess dressing:
3/4c mayo
1/3c full fat greek yogurt
2tbsp honey
2 anchovies
juice of one lime
1/2c parsley
1/2c chives
1/4c mint
1tbsp thyme leaves
1tsp kosher salt
1/2tsp freshly ground black pepper
pasta salad:
2c dried pasta of choice
1lb asparagus
1 zucchini
1c artichoke quarters
1tbsp olive oil
2tsp kosher salt
1/2tsp freshly ground black pepper
AN fresh mozzarella
AN roasted pepitas
ingredients
yield: 5 servings
cook time: 40 minutes
course: salad
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a bright and herby pasta salad complete with roasted vegetables
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1. Preheat your oven to 425F.
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2. Combine all dressing ingredients in a blender and blend until herbs are fully minced and incorporated.
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3. Boil your pasta according to the package instructions in heavily salted water. Drain, and let cool fully at room temperature.
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4. Chop asparagus into 1/2" pieces, slice zucchini into quarter moon pieces, and thoroughly dry artichokes, then chop to your desired size. Slice mozzarella into bite sized pieces.
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5. Toss all vegetables in olive oil, salt, and pepper then arrange on a baking sheet while avoiding overcrowding the pan.
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6. Roast for 15-20 minutes, or until slightly browned, shaking half-way through. Remove from oven and let cool fully at room temperature.
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7. Combine pasta, vegetables, mozzarella, and your desired amount of dressing. Toss to coat everything evenly. Serve cold.
process
This pasta salad recipe is so easy, and the dressing is to die for. You’ll definitely end up with more dressing than you need for this recipe, but I do that intentionally so I can use it on anything else I can think of. It’s awesome on sandwiches, fantastic as a dip, beautiful on any other salad, and great on a baked salmon fillet. You could also just double the pasta salad ingredients and use all the dressing in one go—it’s entirely up to you!
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I personally like to have more “stuff” in my pasta salad than actual pasta, which is why this recipe is a bit heavy on the vegetables. Feel free to tone it down a little, or just trust me and go for it. I recommend the latter. To make it just a little healthier, I also opted for whole wheat noodles. Using whole wheat pasta has been a new thing for me, and honestly, I prefer it. Choose your noodle shape with your heart—bowtie is always fun, but these fusilli noodles grab onto the dressing perfectly.
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This is another one of those recipes that you can easily tailor to your own taste and preferences. I’ve made it before with blanched asparagus, raw broccoli, and roasted Brussels sprouts, but if you’re feeling extra crazy, make this a potato salad instead of a pasta salad. The mozzarella balances out the flavors and adds a bit of protein to the recipe, but some crumbled goat cheese or feta would take it to a whole other level if that’s what you’re looking for. No matter how you make it your own, the dressing is absolutely perfect for this summertime weather.
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Pasta salad is one of my favorite things to make because of how far a little effort will take you. Once it’s done, I have lunch for the rest of the week—and I don’t even have to heat anything up. You really don’t even have to take it out of the big bowl you’re storing it in. That’s how you know you’ve meal prepped successfully.
Thanks for reading! Enjoy!​