How do you prevent the avocado from browning quickly?

There are a couple of tips to prevent avocado oxidation. First, make sure you are using an avocado that is ripe, but not overly ripe (super soft). Aim for an avocado that gives just slightly when pinched. When this avocado is blended with the onions and lemon juice, this will help to add another layer of protection and retain it’s bright green color. Last thing you can do is press a piece of plastic wrap overtop the pasta when storing in an airtight container. This will help reduce further oxygen exposure, which will keep your pasta green.

How long does this keep?

If stored properly in an airtight container, your pasta should last for up to 3 days and stay bright green. You can enjoy it up to 4-5 days, but the avocado may start to brown at this point.

How do you make this gluten-free?

Opt for a gluten-free pasta that you love! You can choose rice, corn or bean based pastas as an alternative. Just make sure to cook the pasta according to package. The sauce is gluten-free as is.

20 Minute Green Goddess Pasta Salad

Name: 20 Minute Green Goddess Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb pasta (I used fusilli pasta, but use what you like including gluten-free options); Extra Virgin Olive Oil, optional; 1, 15 oz can of chickpeas, rinsed and drained; 2 cups cabbage, diced or shredded; 3 Persian cucumbers, sliced; 1 jalapeno, diced (optional); 1 cup fresh basil; 1 cup spinach; 2 tbsp fresh dill or 1 tsp dry dill; 3 green onions, white part roughly chopped and green portion thinly sliced; 3 tbsp nutritional yeast; 3 cloves garlic, crushed; 1 large avocado; 2 tbsp white wine vinegar; 2 tbsp water; Juice and zest of 1 large lemon; Kosher salt

Description

This green goddess pasta salad blends together summer greens, herbs and creamy avocado and tosses it together with your favorite pasta. An easy and flavorful weeknight dinner ready in 20 minutes.

Ingredients

Scale

Salad Base

1 lb pasta (I used fusilli pasta, but use what you like including gluten-free options)
Extra Virgin Olive Oil, optional
1, 15 oz can of chickpeas, rinsed and drained
2 cups cabbage, diced or shredded
3 Persian cucumbers, sliced
1 jalapeno, diced (optional)

Goddess Dressing

1 cup fresh basil
1 cup spinach
2 tbsp fresh dill or 1 tsp dry dill
3 green onions, white part roughly chopped and green portion thinly sliced
3 tbsp nutritional yeast
3 cloves garlic, crushed
1 large avocado
2 tbsp white wine vinegar
2 tbsp water
Juice and zest of 1 large lemon
Kosher salt

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Instructions

Bring a large pot of water to a boil and salt generously. Add in pasta and cook it according to the package until it’s al dente. Drain the pasta and add back to the pot with a handful of ice cubes and a drizzle of extra virgin olive oil and mix to combine and cool the pasta.
Make the dressing by combining the basil, spinach, dill, the white portion of the green onion, nutritional yeast, garlic, avocado, vinegar, lemon juice and 1/4 tsp salt. Blend until smooth and then set aside.
To the cooled pasta add the chickpeas, cabbage, cucumber and the sliced green parts of the green onion. Pour in the dressing and toss to combine. Taste and add more salt if desired then serve.

Notes

Salt your pasta water. This impacts the flavor of your pasta, which impacts the flavor of the whole dish. Make sure to generously salt your water.

Do not use overripe avocado. Use an avocado that just has a slight give to it. This will keep your pasta greener for longer.

Change up the herbs. You can always experiment with different combinations of herbs based on your preference. Using fresh and in season herbs will lead to the best tasting sauce.

For more protein, use a protein-rich pasta. Pasta naturally has 8 grams of protein per serving, but you can increase the protein significantly by using a bean based pasta like lentil pasta instead.