Vegan pasta tossed in creamy green goddess dressing with peas, basil, and fresh vegetables for a light, refreshing dish.
# Components:
→ Pasta
01 - 10 oz short pasta such as fusilli, rotini, or shells
02 - Salt for pasta water
→ Vegetables
03 - 1 cup frozen peas, thawed
04 - 1 small cucumber, diced
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup radishes, thinly sliced
07 - 1/3 cup scallions, thinly sliced
→ Creamy Green Goddess Dressing
08 - 1/2 cup vegan mayonnaise
09 - 1/4 cup unsweetened plant-based yogurt
10 - 1/4 cup fresh basil leaves, packed
11 - 2 tablespoons fresh parsley leaves
12 - 2 tablespoons fresh chives
13 - 1 tablespoon fresh tarragon or extra parsley
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon olive oil
16 - 1 small garlic clove
17 - 1/2 teaspoon salt, or to taste
18 - 1/4 teaspoon black pepper
→ Garnish
19 - 2 tablespoons fresh basil, sliced
20 - 1 tablespoon toasted sunflower seeds, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Add short pasta and cook according to package instructions until al dente. Drain in a colander, rinse under cold water, and set aside to cool completely.
02 - While pasta cooks, combine vegan mayonnaise, plant-based yogurt, basil, parsley, chives, tarragon, lemon juice, olive oil, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
03 - In a large mixing bowl, toss together the cooled pasta, thawed peas, diced cucumber, chopped spinach, sliced radishes, and sliced scallions.
04 - Pour the creamy green goddess dressing over the salad mixture. Gently toss all ingredients until evenly coated with dressing.
05 - Taste the salad and adjust seasoning as needed with additional salt, lemon juice, or fresh herbs according to preference.
06 - Transfer the pasta salad to a serving platter or bowl. Top with sliced fresh basil and toasted sunflower seeds if desired.
07 - Serve immediately at room temperature, or refrigerate for 1 to 2 hours to enhance flavor development before serving.
