Description
A creamy herb‑yogurt dressing tossed with al dente pasta, crisp asparagus, sweet peas, and bright lemon zest for a refreshing, vegetarian salad.
Ingredients
Scale
- 5 ounces full-fat Greek yogurt
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil, divided
- 1 ½ cups fresh herbs: ¼ cup chopped dill, 1 cup basil leaves, ¼ cup mint leaves
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon kosher salt, plus more for pasta water
- ¼ teaspoon freshly ground black pepper
- Zest of ½ lemon
- 16 ounces orecchiette pasta (or rotini, fusilli, or penne)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 teaspoon kosher salt for pasta water
- ½ teaspoon freshly ground black pepper for pasta water
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil for cooking pasta (optional)
- ¼ cup grated Parmesan cheese (optional)
- 2 tablespoons toasted pine nuts (optional)
Instructions
- Cook the pasta according to package directions until al dente; drain and rinse briefly under cold water.
- In a large bowl whisk together the Greek yogurt, minced garlic, 1 tablespoon olive oil, lemon juice, lemon zest, chopped dill, basil leaves, mint leaves, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.
- If the sauce is too thick, stir in a little reserved pasta cooking liquid to reach desired consistency.
- In a skillet heat the remaining olive oil over medium heat; add the asparagus pieces and sauté for 3–4 minutes until crisp‑tender.
- Add the frozen peas and red pepper flakes to the skillet and cook for another minute.
- Transfer the cooked pasta, sautéed asparagus, and peas to a large serving bowl; pour the green goddess sauce over and toss to coat evenly.
- Adjust seasoning with extra salt, pepper, or lemon juice if needed; garnish with optional grated Parmesan and toasted pine nuts.
- Serve immediately at room temperature or chill for later.
Notes
Can be served immediately or chilled; flavors deepen after refrigeration. Optional toppings include grated Parmesan and toasted pine nuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: about 1 ½ cups
- Calories: 250 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 15mg
Keywords: green goddess pasta salad, pasta salad, herb dressing, vegetarian