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Bowl of Vegan Green Goddess Pasta Salad

Vegan Green Goddess Pasta Salad

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Total Time: 20 minutes
  • Yield: about 8 cups 1x
  • Category: Salad


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.


  • 12 ozziti 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)
  • 34  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
  • ½1 teaspoon sea salt (+/- to taste) *
  • pinch black pepper

Optional Topping:

  • chopped fresh parsley 


  1. Make the Vegan Goddess Dressing.
  2. 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.
  3. 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.
  4. 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.


*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.