Green Goddess Pasta Salad

Pasta salad is a classic summer potluck side, but in my opinion, it deserves a refresh. That’s where this green goddess pasta salad comes in. It’s bright green with a zesty, super-fresh green goddess dressing and some extra veggies mixed in to make it feel more like a hearty salad than a pasta dish.

Yields: 8 serving(s)
Prep Time: 20 mins

Ingredients

• Kosher salt
• 1 lb. fusili pasta
• 8 oz. asparagus, trimmed, cut into 2″ pieces on a bias
• 1 garlic clove
• 1 cup Greek yogurt, preferably whole fat
• 1/4 cup mayonnaise
• 1/4 cup shredded Parmesan
• Juice of 1 lemon
• 1 cup packed fresh basil leaves, plus more (optional) for serving
• 1/2 cup packed fresh parsley leaves, plus more (optional) for serving
• 1/4 cup chopped chives, plus more (optional) for serving
• 1/4 cup packed fresh dill, plus more (optional) for serving
• Pinch of crushed red pepper flakes
• Freshly ground black pepper
• 1 (15-oz.) can chickpeas, drained, rinsed
• 2 Persian cucumbers, cut into half-moons
• 1 cup green olives, pitted, halved
• 1/2 cup crumbled feta, divided

Directions

• Step 1
  In a large pot of boiling salted water, cook pasta, stirring occasionally and adding asparagus during the last 3 minutes of cooking, until al dente according to package directions. Drain and let cool.
• Step 2
  In a blender or food processor, pulse garlic, yogurt, mayonnaise, Parmesan, and lemon juice until combined. Add basil, parsley, chives, dill, and red pepper flakes; season with salt and black pepper. Blend until smooth. Adjust seasonings as needed.
• Step 3
  Transfer pasta and asparagus to a large bowl. Add chickpeas, cucumbers, olives, and 1/4 cup feta. Pour dressing over and toss to combine. Top with remaining 1/4 cup feta and more herbs, as desired.

Nutrition Info

Calories448
Fat15 g
Saturated fat5 g
Trans fat0 g
Cholesterol19 mg
Sodium592 mg
Carbohydrates53 g
Fiber7 g
Sugar6 g
Protein18 g
Vitamin D0 mcg
Calcium198 mg
Iron3 mg
Potassium362 mg