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  • Janelle

Green Goddess Pasta Salad

Have you heard of Green Goddess dressing?? I've seen this reference a few times while I've been perusing pinterest and my other foodie websites. I found a recipe from Ina Garten and knew I had to give it a try because her recipes are always simple and turn out delicious! I'm also a big fan of trying out new combinations for pasta salad's because they're great to bring to BBQ potlucks but can also be great for a hearty appetizer or even as a meal on it's own, I often bring some to work for lunch if there are leftovers :) So I figured I'd try this Green Goddess dressing in a new pasta salad combo and it was delicious!

I brought the pasta salad to a bachelorette I attended this past weekend and the girls really enjoyed it! The sprouted chick peas I received from Basqet added in a nice crunch and are super nutritious! The organic produce from Basqet was absolutely delicious and made for a fresh and satisfying pasta salad. As with my previous posts, Grilled Apricots and Prosciutto Roses with Melon, you can purchase all the ingredients I used in this recipe and have them delivered right to your door (Buy the ingredients here!!) Basqet uses organic and local produce from our local farmer's markets so please check them out!

Left with a lot of veggie scraps?? One tip if you find yourself with a lot of vegetable peels and "scraps", you can save and collect all these veggie peels in a zip lock bag and freeze it until you need to make vegetable stock! Especially with veggies like celery, sometimes I don't need to use the celery leaves or the white parts of the stalk, so I'll save them in a zip-lock bag to be used later on when I'm making a vegetable stock! There's a picture in the gallery below of the veggie scraps I collected while making this recipe.

Keep scrolling for more pictures and the step by step recipe :)

Green Goddess Salad Dressing

Adapted from Ina Garten's Green Goddess Dressing

Makes 5 cups

1 C organic mayonnaise

1 C chopped organic green onions (about 7 green onion stalks)

1 cup chopped fresh organic basil

1/4 C organic lemon juice, about 2 lemons

1/2 tsp of lemon zest, about 1 lemon

2 cloves organic garlic

1/2 C celery leaves (just peel them from the stalks you will be using in the salad!)

1 teaspoon kosher salt

1 teaspoon organic ground black pepper

2 anchovy fillets

1 cup sour cream, grass fed dairy

2 tbsp extra virgin olive oil

1. Add all of the above ingredients into a food processor and pulse until the dressing has a smooth consistency. Pour into a mason jar for easy storage!

Summer Pasta Salad

Serves 8

500 g of organic bow-tie pasta

4 organic celery stalks, chopped into small pieces

1½ C organic cherry tomatoes, cut in half

2 C sprouted chick peas

1 can of peas

2 hard boiled free-range eggs, chopped

3 c of green goddess dressing

1. Boil the pasta as per the package's instructions, I like to make mine al dente so I cook it for 1 minute less than as directed. Strain the pasta and give it a quick rinse under cold water. Let cool for about 10 - 15 minutes.

2. Once cooled off, add the pasta into a large bowl and then the rest of the ingredients (celery, chick peas, peas and eggs) mix together to combine all ingredients. Finally pour in the Green Goddess dressing and that's it! You have a perfect and nutritious summer pasta salad to serve, devour & enjoy!!

To purchase all of the ingredients and have them delivered right to your door, you can check out the Basqet right HERE!


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