Description
This fresh and herb-flavored green goddess pasta salad is a tasty way to celebrate the arrival of warmer weather.
Ingredients
Scale
- 1 cup plain Greek yogurt
- 1 cup fresh basil leaves
- 1/4 cup packed fresh parsley sprigs
- 1/4 cup fresh tarragon sprigs
- 1/4 cup fresh cilantro leaves
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 16 ounces uncooked orecchiette pasta
- 1 cup frozen peas
- 1 tablespoon olive oil
- 1 pound cut fresh asparagus (1-inch pieces)
- 2 cups fresh arugula
- 1 cup fresh mozzarella pearls
- 1 tablespoon minced chives
Instructions
- Add the Greek yogurt, basil, parsley, tarragon, cilantro, garlic, olive oil, lemon juice, lemon zest, salt and pepper to a food processor and process until smooth. Set aside.
- Bring a large pot of water to a boil. Cook the pasta to al dente according to the package instructions. In the last two minutes of cooking, add the frozen peas to the boiling water. Drain the pasta and peas. Allow to cool slightly.
- While the pasta cooks, pan-roast the asparagus pieces. Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Roast the asparagus for eight minutes, flipping the asparagus after about four minutes to evenly brown both sides. Transfer the cooked asparagus to a large shallow bowl. Let cool slightly.
- Add the cooked pasta, peas, arugula and mozzarella to the bowl with the asparagus. Add the dressing, starting with 1/2 cup, and toss until the salad ingredients are well-coated in the dressing, adding more dressing as desired. Top with the chopped fresh chives and serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 389
- Sugar: 5g
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 49g
- Protein: 16g
Keywords: Green Goddess Pasta Salad