This is one of my favorite vegetarian pasta recipes. It’s actually vegan, since the parmesan cheese is completely optional. It’s served cold, which makes it perfect to make ahead for meal prep, leftovers, or to take on a picnic, and I love how it’s packed with so many healthy green veggies (and is thusly named “Green Goddess Pasta Salad”). The textures of the whole wheat pasta, creamy avocado, and crunchy pumpkin seeds work so well together. The healthy fats from the olive-oil based dressing and avocado help balance out the bitterness of the broccoli and spinach. I could eat this every week! I adapted this from a tortellini salad in one of my favorite cookbooks,Super Natural Every Day by Heidi Swanson (the blogger from 101 Cookbooks). Her blog, and the book, are full of unique, nutrient-packed vegetarian recipes that are easy and delicious. This recipe is versatile– while the pasta, avocado, and delicious lemon-garlic dressing are a “must,” you can easily substitute other green veggies for the broccoli and/or spinach (like arugula or green beans), and something else that’s crunchy for the pumpkin seeds (like almonds). And I’ve got a special trick to making the pasta salad ahead of time without it drying out.
How to make Green Goddess Pasta Salad
This simple recipe really just involves tossing all the ingredients together in a bowl! Here are the details.
Make ahead instructions
This Green Goddess pasta salad may dry out if it’s stored in the fridge. Never fear- I have a solution! I recommend reserving half the dressing aside and tossing with the pasta salad just before serving. It’s a fun trick you can use with any pasta salad recipe you plan on serving a couple hours to a couple days after making it. And if you have leftovers and have already used all the dressing, you can perk it back up by drizzling with a little more oil and lemon juice.
Ingredient substitutions
If you don’t have pumpkin seeds: sliced or slivered almonds, chopped pecans or walnuts, pine nuts (toasted or not), or sunflower seeds can be used instead. If you don’t have lemon juice: use another acid, like red wine vinegar or apple cider vinegar. Balsamic vinegar would be delicious but will add a darker color to the pasta salad. Green beans, arugula, kale, asparagus, etc. can be used in place of or in addition to the broccoli/spinach. Cook them right in the water with the pasta as directed. Any kind of small or medium shaped pasta can be used- whole wheat or regular, grain-free pasta such as chickpea pasta, etc.
Other Vegetarian Pasta Salad Recipes:
Caprese Pasta Salad 20-Minute Creamy Lemony Vegetable Pasta Salad Greek Pasta Salad with Herb Vinaigrette Pesto Pasta Salad
Check out more easy pasta salad recipes here. And if you love the nutrient-packed combo of broccoli and avocado, try this broccoli avocado soup.
