What is green goddess sauce made of?

Many pre-made green goddess dressings contain ingredients like mayonnaise, sour cream, fresh herbs, anchovy, garlic, and lemon juice. However, our homemade version comes together with avocado, green onion, parsley, fresh herbs, chives, canned coconut milk, garlic, lemon juice, tamari, and olive oil.

What does green goddess dressing taste like?

Green goddess dressing is light, tangy, and full of herbaceous flavor.

Can I use a different dressing?

Sure! It won’t be green goddess pasta salad, but feel free to use any dressing you like best. Or, swap it out for pesto instead.

What else can I add to this recipe?

Feel free to mix and match any ingredients you have on hand! Fresh basil leaves, asparagus, green beans, and cherry tomatoes are all great additions. If you don't need this recipe to be vegan, feel free to add a sprinkle of Parmesan cheese, too!

Green Goddess Pasta Salad (Gluten-Free)

Description

Make this gluten-free green goddess pasta salad recipe with fresh veggies and a homemade dressing for a flavorful vegan side dish or main course!

Ingredients

Units Scale

Green Goddess Dressing (or use store bought)

1/2 ripe medium avocado (50 grams) - see notes*
1/2 cup chopped green onion (green portion)
1/3 cup torn flat leaf parsley (some stem is fine)
3 Tablespoons torn leafy herbs (such as basil, dill, mint, and/or cilantro)
2 Tablespoons chopped chives
1/3 cup canned coconut milk or light coconut milk
1 teaspoon minced garlic or 2 garlic cloves
2 teaspoon lemon juice
2 teaspoons tamari (gluten-free soy sauce) or coconut aminos.
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Optional - 1 to 3 Tablespoons extra virgin olive oil, as needed (see notes)

Pasta

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

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Instructions

To prepare the dressing, place the avocado, green onion, parsley, chopped herbs, coconut milk, garlic, lemon juice, and optional tamari in the bowl of a food processor or blender. Process until smooth and combined. Add salt and pepper and blend again. Season to taste.
For thinner dressing, drizzle in the olive oil,1 Tablespoon at a time, blend until desired consistency is formed. Add more if needed. Set dressing aside as the pasta cooks.
Cook the pasta according to package instructions. Once cooked to al dente, strain from the liquid and add to a large bowl. Drizzle olive oil and lemon juice over the warm pasta and toss to evenly coat.
Add the chopped snap peas, broccoli, spinach and ¾ cup green goddess dressing to the bowl of pasta and toss to coat evenly. Add sea salt and black pepper to taste.
Garnishing with pine nuts, hemp seeds, and/or lemon slices. Chill until ready to serve.
Store in an airtight container in the fridge for up to 4 days.

Notes

Substitute Tips – If preferred, ¼ to ⅓ cup creamy tahini may be substituted in place of avocado in the dressing. It will create a slightly richer flavor and creamier consistency.

Dressing Tips – The dressing will thicken once chilled in the fridge. Store leftover dressing in a sealed container in the refrigerator for up to 4 days.

Meal Prep Tips – Cook the pasta then drain the water. Toss the pasta in olive oil then let the pasta 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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: side dish
Method: stove top
Cuisine: American

Nutrition

Serving Size: 1 serving
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