Green Goddess Pasta Salad

I made this Green Goddess Pasta Salad right after we got back from vacation, almost a month ago.

For one, recently when I get ‘plugged in’, as Wesley would say, I end up catching up on emails, comments, and social media, then chat with my blogging buddies. Not that all that isn’t necessary, but then when I get all that done, I don’t want to sit any more to write a post.

So the next time I sit down to write a post, guess what? I get on email, social media and chat with my blogging buddies first.

It’s a vicious cycle…

So before our Summer veggies are gone, I’d better get this recipe to you.

I’ve mentioned it before, I’m a carb girl. I love pasta, rice, bread. But, I’m trying to eat more vegetables and I don’t want a bowl of vegetables or salad every meal. I thought if I combined a salad with some pasta that at least it would be better than a complete bowl full of pasta!

Enter: Green Goddess Pasta Salad!

It’s heart-healthy and satisfying!

Find the Lemon Herb Vinaigrette here!
For full nutritional information, visit here!

Green Goddess Pasta Salad

Healthy, delicious, easy salad!

Author: Paula

5 from 9 votes

Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box Go to your saved recipes

Cook ModePrevent your screen from going dark

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 servings

Ingredients

• 9 oz Buitoni 4 Cheese stuffed ravioli
• 1 cup haricot vert cut into 2 inch pieces (small green beans)
• 1 cup edamame
• 3 Tablespoon sliced almonds I used Almond Accents Sea Salt & Cracked Pepper
• 2 cup baby arugula and spinach
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 2 Tablespoon fresh Parmesan cheese shavings
• 3 Tablespoon Lemon Herb Vinaigrette

Instructions

• Cook pasta according to package directions. Add haricot vert and edamame during last 3 minutes. Drain well.
• Place pasta and vegetables in a large bowl and toss with arugula, spinach, salt, pepper and vinaigrette.
• Top with almonds and cheese. Serve immediately.

Nutrition

Calories: 314kcal | Carbohydrates: 34g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 691mg | Potassium: 317mg | Fiber: 6g | Sugar: 4g | Vitamin A: 427IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 8mg

Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!

Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

If you like this salad, you’ll also enjoy these:

Broccoli Salad

Avocado and Edamame Salad

Avocado & Fruit Salad with Cranberry Vinaigrette

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.