Green Goddess Pasta Salad 

Bright, herby, and creamy, Green Goddess Pasta Salad is a refreshing summer side dish that blends tender pasta, fresh vegetables, and a vibrant herbal dressing. Its signature dressing—made from basil, spinach, garlic, cashews (or parmesan), lemon, and olive oil—coats every bite with richness and zest. Toss in peas, asparagus, olives, chives, and scallions for a satisfying mix of textures and flavors. Easy to make and perfect chilled or at room temperature, this salad is ideal for picnics, potlucks, grilled entrees, or just light meals all season long. Ready in about 30 minutes. 

Ingredients

For the Green Goddess Dressing

• 2 lemons, juiced
  
  

• ½ cup olive oil
  
  

• 1¼ cups basil leaves, tightly packed
  
  

• 1 cup baby spinach, tightly packed
  
  

• 2 cloves garlic
  
  

• ¼ cup raw cashews
  
  

• ⅓ cup nutritional yeast or grated Parmesan
  
  

• 1 tsp salt (plus more to taste)
  
  

• ½ tsp freshly ground black pepper
  
  

For the Pasta Salad

• 1 Tbsp salt (for pasta water)
  
  

• 1 lb dry medium pasta shells (or small shells, orecchiette, penne)
  
  

• 1½ cups frozen peas
  
  

• 12 spears green asparagus, trimmed and cut into ½‑inch pieces
  
  

• 1 fennel bulb, cored and very thinly sliced
  
  

• 6 oz jarred pitted green olives, drained
  
  

• 3 Tbsp finely chopped chives
  
  

• 3 scallions, thinly sliced 

Directions

1. Bring a large pot (~3 quarts) of water to boil. Add 1 Tbsp salt and cook pasta until al dente according to package instructions.
   
   

2. In a blender or food processor, combine all dressing ingredients and blend until smooth and creamy. Taste and adjust salt or lemon juice as desired.
   
   

3. During the last 2–3 minutes of cooking the pasta, add peas and asparagus to the boiling water. Then drain everything and rinse briefly under cold water to stop cooking.
   
   

4. Transfer the cooled pasta and vegetables to a large bowl. Add sliced fennel, chopped olives, chives, and scallions.
   
   

5. Pour about ½ cup of the dressing over the salad and gently toss to coat all ingredients. Taste and add more dressing if desired.
   
   

6. Chill in the refrigerator for at least 30 minutes before serving to let flavors meld. Alternatively, serve immediately at room temperature.
   
   

Nutrients (Per Serving; yields ~8 servings)

• Calories: ~520 kcal
  
  

• Carbohydrates: ~48 g
  
  

• Protein: ~11 g
  
  

• Fat: ~31 g (saturated ~6 g)
  
  

• Cholesterol: ~26 mg
  
  

• Sodium: ~520 mg
  
  

• Fiber: ~3 g
  
  

• Sugar: ~4 g
  
  

• Vitamin A: ~1415 IU
  
  

• Vitamin C: ~40 mg
  
  

• Calcium: ~118 mg
  
  

• Iron: ~1.6 mg