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

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!

Print Recipe

Green Goddess Pasta Salad

Prep Time5 mins

Cook Time10 mins

Total Time15 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