Description

Green Goddess Vegan Pasta Salad is made with simple and nourishing ingredients that come together in minutes. Vegan and gluten-free, it’s the perfect recipe for easy appetizers or light lunches. Make it ahead of time for picnics, barbecues, and more!

Ingredients

Units Scale

14 to 16 ounces chickpea pasta (or gluten free pasta of choice)
1 Tablespoon olive oil
1 teaspoon lemon juice
3/4 cup vegan goddess dressing (see notes for ingredients)
1 chopped snap peas
2 cups chopped broccoli floret
handful of baby spinach or arugula
sea salt and pepper to taste
3 Tablespoons toasted pine nuts or hemp seeds to garnish
lemon slices to garnish

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Instructions

Cook pasta according to package instructions. Once cooked to al dente, strain from liquid and add to a large bowl. Drizzle olive oil and lemon juice over the warm pasta and toss to evenly coat.
Prepare the goddess dressing (see notes) if not using store-bought. Add the chopped snap peas, broccoli, spinach, and toss to coat evenly. Add sea salt and pepper to taste.
Garnishing with pine nuts, hemp seeds, and/or lemon. Chill until ready to serve.
Make Ahead & Storage Tips – Cook the pasta and then drain water. Toss the pasta in olive oil then let them completely cool before storing in an airtight container. It’s best to store leftover pasta and dressing separate.Then toss pasta with the dressing and raw vegetables right before serving.

Notes

For the Vegan Green Goddess Dressing you will need the following : Medium ripe avocado (peeled), scallions/green onions, coconut milk, parsley, chopped fresh mixed herbs and chive, tamari sauce, lemon juice, minced garlic, sea salt and black pepper (to taste), olive oil as needed.

Prep Time: 5
Chill Time: 1 hour
Cook Time: 9
Category: main dish
Method: stovetop
Cuisine: american

Nutrition

Serving Size:
Calories: 311
Sugar: 4.2 g
Sodium: 305.3 mg
Fat: 13.3 g
Saturated Fat: 1.3 g
Carbohydrates: 39 g
Fiber: 6.8 g
Protein: 14.6 g