When healthy doesn’t sacrifice on flavor, we’ve got you covered with this mouthwatering Vegan Green Goddess Pasta Salad that is sure to make all your pasta salad dreams come true. Loaded with wholesome deliciousness like chewy pasta, nourishing veggies, and a velvety green goddess dressing, this pasta salad is a total winner. Perfect for picnics, work lunches, or potlucks this easy to make and tasty pasta salad will brighten up any table! We hope you love this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Hi there, Ameera here!
This week’s Whip It Up Wednesday is our delicious Vegan Green Goddess Pasta Salad. Loaded with zesty green onions, sweet carrots, crisp bell peppers, refreshing cucumbers, and tasty tomatoes all blanketed in our amazingly creamy and delicious Vegan Green Goddess Dressing. It’s simply amazing!
Green Goddess Pasta Salad
We are a salad loving family, and we love ALL forms of salad: from traditional greens, to pastas, to cabbage; you name it, we love it! We’ve already transformed an amazing deli-style Italian spaghetti salad that we used to buy back in the day. Check out the delicious WFPB version of it here –> Healthy Italian Spaghetti Salad.
In addition to that fantastic spaghetti salad, Dad also bought their green goddess pasta salad too. Many a Saturday afternoon, we would sit around the kitchen table feasting on salads. What’s so funny about this story is that we thought we were being “healthy” by selecting “salads” to eat with our lunchmeat sandwiches instead of potato chips. Ughhhhh! If only we knew then, what we know now… Healthy takes on a whole NEW meaning.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Whip it up Wednesday
So, Mom and I have been on a mission to recreate all those amazing deli salads from years long gone by and convert them into Whole Food Plant Based recipes. This recipe has been a labor of love since it took quite some time to get it just right (relative to what we remembered).
We tested and tested, and, tested some more. Dad loved all the kitchen tests because he simply loves to eat. The man can pack away some food. He loved this pasta salad so he was all about digging into the kitchen tests and offering his “professional taste tester” opinion on each version.
When we landed on the final delectable kitchen test, he was super happy with this salad. He said it totally reminded him of the pasta salad from our childhood that he used to purchase every Saturday, but without all the bad stuff.
Pasta Salad Perfection
I could eat this salad all day long, every day, every week if I could get away with it, but of course, that is a little over the top. The tangy flavors coupled with all that lovely texture is oh so delicious. Plus it’s completely healthy, boasting no oil, no highly processed ingredients, and no sugar. It makes for a great take-to-work lunch salad. We LOVE it! Give it a try! It is totally awesome!
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!
If you try this tasty pasta salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products Used:
- Medium stock pot to boil the spaghetti
- Colander to rinse the noodles
- High-speed blender to make the salad dressing
Vegan Green Goddess Pasta Salad
- Prep Time: 20 Minutes
- Total Time: 20 minutes
- Yield: about 8 cups 1x
- Category: Salad
Description
When healthy doesn’t sacrifice on flavor, we’ve got you covered with this mouthwatering Vegan Green Goddess Pasta Salad that is sure to make all your pasta salad dreams come true. Loaded with wholesome deliciousness like chewy pasta, nourishing veggies, and a velvety green goddess dressing, this pasta salad is a total winner. Perfect for picnics, work lunches, or potlucks this easy to make and tasty pasta salad will brighten up any table! We hope you love this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- 12 oz. ziti pasta, cooked and rinsed in cold water
- 3 green onions, fine dice (about 1/3 cup)
- 1 small carrot, matchstick sliced (about 1/2 cup)
- 1 orange bell pepper, fine dice (about 1 1/3 cups)
- 2 mini crunchers (small English cucumbers), diced
- 16 cherry tomatoes (or grape tomatoes), halved
- 1 recipe of Vegan Green Goddess Dressing
Vegan Green Goddess Dressing
- 1/3 cup raw cashews
- 1/3 cup unsweetened plain plant yogurt
- 1/3 cup fresh parsley, rough chop
- 1 – .75 oz. package fresh chives, (about 2/3 cup rough chop)
- 3 – 4 Tablespoons distilled white vinegar
- 2 Tablespoons water
- 2 Tablespoons unsweetened plain plant milk
- 2 teaspoons lemon juice
- 1 teaspoon miso *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh tarragon leaves or pinch dried leaves (+/- to taste) (optional) *
- Pinch dried dill weed
- ½ teaspoon dried celery flakes
- ½ – 1 teaspoon sea salt (+/- to taste) *
- pinch black pepper
Optional Topping:
- chopped fresh parsley
Instructions
- Make the Vegan Goddess Dressing.
- In the meantime, cook the pasta according to package directions until al dente, then drain and rinse well with cold water until all the pasta is cold. Shake off excess water, then place in a large bowl.
- Add the green onions, carrot, bell pepper, cucumbers, and cherry tomatoes to the pasta bowl, then drizzle half of the dressing over mixture. Mix well. Then drizzle additional dressing over the mixture as need to dress the salad. You may or may not have some dressing left over. Save any leftover dressing as the pasta tends to soak up the dressing and you may need it to liven up the salad later.
- Best served immediately after dressing the salad. Can be served cold from the refrigerator. If refrigerated, remove the salad from the fridge and allow to sit for 30 minutes. This allows the seasonings to wake up. Add any remaining dressing (if needed) and gently toss. Sprinkle with chopped flat leaf parsley, if desired.
Notes
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Pasta: We used a gluten free pasta (brown rice base); however, if you do not need to be gluten free, you can use your favorite pasta of choice. Please keep in mind that certain types/brands of gluten free pasta can get hard/crunchy when refrigerated. If your GF pasta gets hard/crunchy after refrigerating, only make enough pasta that you plan to eat immediately with dressing. Start by using a little dressing, then add more dressing to achieve the desired coverage for the pasta. Then refrigerate any left-over dressing for the next time you make the pasta.
*Tarragon: Tarragon has a bright licorice-like taste. This recipe does not call for a lot of tarragon, but it adds a lovely depth of flavor. If you are not a fan of licorice, omit the tarragon.
*Makes: About 8 cups
*Storage: Refrigerate and use within 5 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
What can be used in place of the tree nut for those who are very allergic?
Hi there Michelle 🙂
Thank you so much for reaching out to us. We haven’t tried any substitutions with this recipe. However, you could try replacing with silken tofu, white beans, or sunflower seeds. Please keep in mind that the flavors will change based on which you use to replace the cashews. Adjust the seasoning as needed.
-Ameera and Robin 🙂
Hii
is there any substitute for cashews?
Hi there Rana 🙂 Thank you so much for reaching out to us. We have not tried any substitutions for the cashew. However, if you do not have a nut allergy, the closest option would be a macadamia nut. If you are looking to reduce the amount of fat, you could try white beans. Another option, could be tofu or sunflower seeds. Keep in mind, each of these substitutions will have an impact on the overall flavor and texture. You may need to adjust other seasonings and/or liquid amounts to reach the desired taste and thickness. We hope this helps.… Read more »