Green Goddess Pasta Salad

The TikTok-famous green goddess salad inspired this vivid and delicious pasta dish. I'm bringing it to every picnic and BBQ from now on.

Ingredients :

For the dressing

• 2 lemons

• 1/2 cup olive oil

• 1 1/4 cups basil leaves, tightly packed

• 1 cup baby spinach leaves, tightly packed

• 2 cloves garlic

• 1/4 cup raw cashews

• 1/3 cup nutritional yeast or Parmesan cheese, grated

• 1 teaspoon salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

For the pasta

• 1 tablespoon salt

• 1 pound dry medium pasta shells

• 1 1/2 cups frozen peas

• 12 slender green asparagus spears, rough stems removed and sliced into 1/2-inch portions 

• 1 fennel bulb, peeled and thinly sliced

• 6 ounces drained, jarred pitted green olives

• 3 tablespoons finely chopped chives

• 3 scallions, thinly sliced

STEPS :

     1. Get the water boiling :

Bring a big saucepan of water (approximately 3 quarts) to a boil over high heat with 1 tablespoon salt.

     2. Meanwhile, make the dressing :

Set the lemons aside after zesting them. It will be added to the pasta salad later. Juice the lemons—about 3 tablespoons lemon juice is required.

Add the lemon juice, olive oil, basil, spinach, garlic, cashews, nutritional yeast, salt, and black pepper to a blender and blend until smooth.

     3. Cook the pasta and vegetables :

When the water is boiling, add the pasta. Add the frozen peas and asparagus to the saucepan about 2 minutes before the pasta is done (follow the cook time recommended on the package). Cook for another 2 minutes, then drain into a colander set in the sink.

To prevent the pasta, peas, and asparagus from cooking more in the residual heat, rinse with cold tap water. Allow the colander to drain completely in the sink.

     4. Toss the pasta salad :

In a large mixing bowl, combine the cold pasta, peas, and asparagus, as well as the fennel, olives, chives, scallions, and lemon zest. Pour the dressing over the salad, then toss to coat everything. Add additional salt and black pepper to taste.

     5. Serve :

Refrigerate the pasta salad for up to a day before serving, or serve it at room temperature.

For up to three days, store leftovers in the fridge in an airtight container.