Save This Vegan Creamy Green Goddess Pasta Salad is a vibrant, refreshing dish that captures the essence of a garden in every bite. Tossed in a velvety herby dressing and packed with crisp spring vegetables, it is the ideal choice for a bright picnic side or a light, satisfying lunch.
Save The secret to this salad lies in the balance of textures—the snap of radishes and peas against the tender pasta noodles. With a punchy, lemon-infused dressing, this dish stays fresh and exciting, proving that plant-based meals can be both indulgent and healthy.
Ingredients
- Pasta
- 300 g (10 oz) short pasta (fusilli, rotini, or shells)
- Salt for pasta water
- Vegetables
- 1 cup frozen peas, thawed
- 1 small cucumber, diced
- 1 cup baby spinach, roughly chopped
- 1/2 cup radishes, thinly sliced
- 1/3 cup scallions, thinly sliced
- Creamy Green Goddess Dressing
- 1/2 cup vegan mayonnaise
- 1/4 cup unsweetened plant-based yogurt
- 1/4 cup fresh basil leaves, packed
- 2 tbsp fresh parsley leaves
- 2 tbsp fresh chives
- 1 tbsp fresh tarragon (or extra parsley)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 small garlic clove
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- Garnish
- 2 tbsp fresh basil, sliced
- 1 tbsp toasted sunflower seeds (optional)
Instructions
- Step 1
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
- Step 2
- While the pasta cooks, prepare the dressing: In a blender or food processor, combine vegan mayonnaise, plant-based yogurt, basil, parsley, chives, tarragon, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
- Step 3
- In a large mixing bowl, combine the cooled pasta, peas, cucumber, spinach, radishes, and scallions.
- Step 4
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Step 5
- Taste and adjust seasoning with more salt, lemon juice, or herbs if desired.
- Step 6
- Transfer to a serving platter or bowl. Garnish with sliced basil and toasted sunflower seeds.
- Step 7
- Serve immediately, or chill for 1–2 hours for enhanced flavor.
Zusatztipps für die Zubereitung
To achieve the best results, use a high-powered blender or food processor to ensure the herbs are fully incorporated into a silky dressing. Using a large pot and colander helps in properly cooking and rinsing the pasta to keep it al dente. Remember to thaw your peas completely before adding them to the mixing bowl for the best texture.
Varianten und Anpassungen
This recipe is highly adaptable; you can use gluten-free pasta for a wheat-free version or omit the sunflower seeds to keep it nut-free. For extra depth, try adding grilled asparagus or diced avocado. If you have soy allergies, ensure your vegan mayonnaise and yogurt are soy-free by checking the ingredient labels carefully.
Serviervorschläge
Serve this salad chilled for the most refreshing experience. It makes a wonderful centerpiece for a light lunch or a side dish for outdoor dinners. This recipe also stores exceptionally well, keeping its flavor and texture in the refrigerator for up to 2 days when kept in an airtight container.
Save With its vibrant colors and garden-fresh taste, this pasta salad is certain to become a regular in your recipe rotation. Enjoy the creamy, herby goodness of this easy-to-make vegan delight!
Recipe FAQ
- → What pasta types work best for this dish?
Short pasta varieties like fusilli, rotini, or shells hold the dressing well and provide great texture for the salad.
- → How can I make this dish gluten-free?
Simply substitute with your favorite gluten-free pasta to keep it friendly for gluten-sensitive diets.
- → Can the salad be made ahead of time?
Yes, chilling the salad for 1–2 hours enhances the flavors, but avoid storing for more than 2 days for freshness.
- → What are some tasty garnish options?
Fresh basil leaves add aroma while toasted sunflower seeds provide a nice crunch; pumpkin seeds can be used as an alternative.
- → Is it possible to add more vegetables?
Absolutely! Adding diced avocado or grilled asparagus can boost flavor and texture variety.
- → How is the creamy dressing made?
It’s a blend of vegan mayonnaise, plant-based yogurt, fresh herbs like basil and parsley, lemon juice, olive oil, garlic, and seasoning, blended until smooth and thick.