Vegan Green Goddess Pasta Salad

Green goddess pasta salad served on a plate with herbs, olives, and cucumber.

Vegan Green Goddess Pasta Salad

Vegan green goddess pasta salad with herbs, tahini dressing, white beans, olives, and pumpkin seeds. Fresh, filling, and perfect for warm days.

Course Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings serves

Calories 318kcal

Ingredients

8 oz short pasta cavatappi, fusilli, or penne; dry (225 g)
1 cup white beans cannellini, navy, or white kidney; drained and rinsed (170 g)
½ cup green olives sliced (55 g)
⅓ cup pumpkin seeds pepitas (50 g)
½ medium English cucumber chopped (175 g)

Dressing

½ cup fresh parsley leaves 9 g
½ cup fresh cilantro leaves and small stems 10 g
½ cup basil leaves chopped (8 g)
2 medium green onions sliced (30 g)
3 tbsp olive oil 40 g
2 tbsp tahini 30 g
1 tbsp lemon juice 15 g
1–2 tbsp water as needed (15–30 g)
½ tsp fine sea salt plus more to taste (3 g)
½ tsp ground black pepper 1 g

Instructions

Prep the dressing:

Chop the green onions and basil for easier blending. Wash and dry cilantro and parsley. Small tender stems can be included.
Combine herbs and onions in a blender with the olive oil, tahini, and lemon juice. Blend until smooth.
Add water as needed to reach a thick, creamy dressing. Add salt and pepper to taste.

Cook the pasta:

Cook the pasta to al dente in a pot of salted water. Drain immediately. Allow to cool slightly.
Chop the cucumber into small pieces.
In a large bowl, combine the pasta, white beans, chopped cucumber, olives, and pumpkin seeds. Add all the dressing and toss to coat.
Best served the same day but can be stored for up to 2 days. Bring to room temperature before serving.

Notes

Cilantro: If you don’t like cilantro, substitute a combination of more basil, dill, and mint.

Pumpkins can be toasted or not as desired.

English cucumber: Any edible skinned cucumber will work here including Armenian or baby cucumbers.

Dressing can be made in large batches and stored for up to 1 week in the fridge. For an even creamier dressing, add oat or soy milk in place of water.

Nutrition