Description
This refreshing Green Goddess Pasta Salad combines a vibrant herbed Greek yogurt dressing with tender orecchiette pasta, pan-roasted asparagus, peas, fresh arugula, and creamy mozzarella pearls. Perfect as a light lunch or a colorful side dish, this salad balances fresh herbs, lemony brightness, and savory roasted vegetables for a satisfying and healthy meal.
Ingredients
Green Goddess Dressing
- 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
Pasta Salad
- 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
- Make the green goddess dressing: 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.
- Cook the pasta: Bring a large pot of water to a boil. Cook the orecchiette 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 and allow to cool slightly.
- Cook the asparagus: While the pasta cooks, pan-roast the asparagus. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Roast the asparagus for about eight minutes, flipping halfway through to brown evenly. Transfer the cooked asparagus to a large shallow bowl and let cool slightly.
- Combine the salad ingredients: Add the cooked pasta, peas, arugula, and mozzarella pearls to the bowl with the asparagus. Pour in the dressing starting with 1/2 cup and toss the salad ingredients until well coated. Add more dressing as desired. Garnish with minced fresh chives before serving.
Notes
- For best flavor, use fresh herbs for the dressing and fresh mozzarella pearls.
- Allow the pasta and asparagus to cool slightly before combining to keep the salad fresh and prevent wilting.
- You can prepare the green goddess dressing up to a day in advance and keep refrigerated.
- To make it vegan, substitute the Greek yogurt and mozzarella with plant-based alternatives.
- Adjust salt and pepper to taste after tossing the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
