Green Goddess Pasta Salad
This cold pasta salad was born out of necessity. I just needed something a little heartier that would also last a long time in the fridge. As meal prep goes, this Green Goddess Pasta Salad fits the bill.
I took this to a festival for a week and by the last day, the noodles and kale still tasted and looked fresh.
I love a green goddess dressing mainly because of the herbs. Give me all the herbs! Tahini was added because the toasted flavor gives the pasta another layer and also makes the dressing creamier.
Ingredients
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- Pasta
- chicken
- sun dried tomatoes
- lemon
- snap peas
- dill
- parsley
- cilantro
- tahini
- olive oil
- kale
- cayenne pepper
- S+P
See recipe card for quantities.
Instructions
- Combine all herbs and liquids into a food processor and blend.
- Cut snap peas, sun dried tomatoes, and kale and then mix with dressing
- Grill Chicken
- Combine and enjoy!
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Hint: Chop the kale extra small, so it feels more like a bit size piece. I'm talking no bigger than one inch. Often I prefer tearing the kale A) because it feels good and B) because I like the shape better.
Substitutions
- Vegetarian? Leave the chicken out. This is an easy vegetarian option.
- Extra protein? I used protein pasta, but it doesn't need it and frankly, I wouldn't use it in the future.
- Gluten Free? Sub for a gluten free pasta, the storage time may vary depending on pasta. Here's my cilliic friend's fav: Javalia
- Too Spicy? Get rid of the cayenne. I like a little kick, but it'll be just as tasty without.
- No grill? Go ahead and roast in oven at 375 F until the internal temp goes to 365 F.
Equipment
I love to use my food processor for this to really meld all of the herbs liquids. I chose to grill my chicken because I like the extra smoky taste.
Storage
Store in air tight container for up to a week in the fridge.
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Pairing
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Ingredients
Method
- good chicken. Grill or bake until 365 degrees F. 6 Chicken thighs6 Chicken thighs
- cook pasta 1 box Pasta1 box Pasta
- Blend Dressing1 Bunch Parsley, 1 Bunch Dill, 1 Bunch Cilantro, ¼ c Olive Oil, 2 Lemon zest, 2 Lemon squeezed, ¼ c Tahini, To taste S+P, 1 teaspoon Cayenne
- slice 1 Jar Sun dried tomato1 bag snap peas, 1 bunch Dino kale, 1 Jar Sun dried tomato
- dice chicken 6 Chicken thighs
- mix everything and serve cool
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