Green Goddess Pasta Salad

This post may contain affiliate links that wonโ€™t change your price but will share some commission.

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!

Green Goddess Pasta Salad

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

Green Goddess Pasta Salad

Green Goddess Pasta Salad

Healthy, delicious, easy salad!
Author: Paula
5 from 9 votes
Print Rate
Save To Your Recipe Box
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 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 black pepper
  • 2 Tablespoon parmesan cheeseย 
  • 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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

Want to save your favorite recipes?Create an account or login & โ€˜Save Recipeโ€™ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections. For more info visit Recipe Box FAQ!
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!

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.

40 Comments

  1. Pingback: An Edible Mosaicโ„ข » 70 Recipes for a Beautiful Spring Supper
5 from 9 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!