Name: Green Goddess Pasta Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

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I made this Green Goddess Pasta Salad right after we got back from vacation, almost a month ago. I don’t know why I just wrote that, except that even though I really enjoyed it. I wasn’t compelled to write the post.

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 pastas, rice, breads. 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

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Author: Paula Jones

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.

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

Broccoli Salad