Udo’s Green Goddess Pasta Salad
Udo’s Green Goddess Pasta Salad is vibrant and creamy, but a lightened twist on a classic. It’s perfect for warm-weather meals or make-ahead lunches. The dressing features Udo’s Oil, a nutrient-rich blend of essential fatty acids that adds a smooth, nutty depth while supporting cellular health and digestion. It’s a feel-good dish that’s as functional as it is flavorful.
Ingredients
- 1 12- ounce box Tri-Color rotini, cooked and chilled
- 1 cup cherry tomatoes sliced in half
- 1 cup yellow bell pepper chopped bite sized
- ¾ cup broccoli florets chopped bite sized
- ½ cup shredded carrot
- 1/4 cup red onion finely sliced into 1-2 inch pieces
- Ingredients for the Green Goddess Dressing:
- ¾ cup plain Greek yogurt whole for richness, nonfat for lightness
- ½ an avocado
- ½ cup fresh parsley
- ½ cup fresh basil
- ¼ cup fresh dill
- 2 tablespoons chives finely chopped
- 1 clove garlic
- 2 tablespoons capers
- 3 tablespoons Udo’s Oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon of white miso paste or Dijon mustard
- 1 tsp honey
- juice of 1 lemon
- ½ tsp salt
DIRECTIONS
- Making Udo’s Green Goddess Dressing
- Add all the dressing ingredients to a blender or food processor.
- Blend until smooth and creamy. Taste and adjust if needed with more yogurt for added creaminess, more herbs for freshness and add more lemon for brightness.
- Refrigerate until ready to use. Makes about 1.5 cups.
- Assembling the Pasta Salad
- Place the pasta and veggies in a large bowl.
- Pour 1 cup of dressing over the salad and mix gently.
- This pasta salad can be eaten immediately, but for best flavor, let it chill for at least 30 minutes in the fridge. This allows flavors to blend and settle. Before serving, toss with more leftover dressing to freshen and garnish with more veggies if desired.
- Store in an airtight container in the fridge for up to 5 days. Any leftover dressing is perfect for salads, grain bowls, or dipping veggies .
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