Green Goddess Pasta Salad

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10 minutes
20 minutes
30 minutes
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8 servings

What You Need

Pasta Salad

  • 1 lb pasta cooked according to package instructions
  • 3 stalks Dandy celery thinly sliced
  • 1 cup frozen peas thawed & blanched
  • 1 ½ cups asparagus blanched & chopped
  • 1 English cucumber thinly sliced
  • 1 large avocado chopped
  • 3 tablespoons chives chopped
  • kosher salt & black pepper
  •  cup parmigiano reggiano freshly grated [optional]

Crispy Collards

  • ½ lb uncooked collard greens stems removed, leaves chopped
  • 1 teaspoon olive oil
  • 2 garlic cloves minced
  • ½ teaspoon red pepper flakes
  • ½ teaspoon balsamic vinegar
  • ¼ teaspoon kosher salt

Green Goddess Dressing

  • ¼ cup extra-virgin olive oil
  • 1 cup sour cream or plain full-fat Greek yogurt
  • 1 cup packed basil leaves
  • ¼ cup packed dill
  • 2 tablespoons chives coarsely chopped
  • ½ - 1 small jalapeno chopped
  • 2 garlic cloves peeled & chopped
  • 3 scallions white & green parts roughly chopped
  •  cup fresh lime juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
Find Dandy Celery

Make It

  1. Preheat oven 350 ℉. Line sheet pan with aluminum foil. Evenly spread greens across sheet pan, sprinkle on all ingredients, and toss until coated. Transfer to oven and roast for 17-20 minutes until most leaves are crisp.
  2. Cook pasta according to package instructions. Drain and set aside.
  3. While pasta and greens are cooking, add olive oil, sour cream, basil, dill, chives, jalapeno, garlic, scallions, lime juice, salt, and black pepper to a food processor and purée until smooth. Taste and add more salt, if needed.
  4. To a large bowl add pasta, celery, peas, asparagus, cucumber, avocado, chives, and lightly season and toss with salt & pepper.
  5. Add greens and dressing and lightly toss until everything is coated. Sprinkle parmesan over the top and serve or chill and serve.
  6. Enjoy! 

Recipe by Meiko & the Dish