Green Goddess Sourdough Pasta Salad
Dairy-Free, Plant-Based, Fibre-Rich, Gut-Friendly, Meal Prep Friendly, Summer Salad & BBQ Side Dish
This Green Goddess Sourdough Pasta Salad is one of my favourite summer recipes. It's fresh, creamy, packed with herbs, and the perfect way to use up whatever vegetables and herbs you already have in your fridge. If your avocados are perfectly ripe, this is the recipe to make.
I love using Kaslo Sourdough Radiatori because the ridges hold onto every bit of the creamy Green Goddess dressing, making each bite incredibly flavourful. Unlike traditional pasta, it's made using a natural sourdough fermentation process, where wild yeast and beneficial lactobacilli help ferment the dough before it's dried. This traditional method creates a delicious tangy flavour, a beautiful texture, and makes it my favourite pasta to use for cold pasta salads.
What You Need (Serves 6)
Pasta Salad
1 (454 g) package Kaslo Sourdough Radiatori, cooked and cooled
1½ mini cucumbers, diced
2 large avocados, diced
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
2 green onions, thinly sliced
Creamy Green Goddess Dressing
1 ripe avocado
1 packed cup fresh cilantro
½ cup fresh basil
¼ cup fresh dill
2 green onions
2 garlic cloves
3 tbsp pure maple syrup
¼ cup extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp fresh lemon juice
Juice of 1 lime
2 tbsp Dijon mustard
½ jalapeño (optional)
1 packed cup baby spinach (optional, for an extra boost of greens)
Sea salt and freshly cracked black pepper, to taste
2–4 tbsp cold water, as needed
Optional Add-Ins
This is one of my favourite clean-out-the-fridge recipes. Add any vegetables you have on hand:
Cherry tomatoes
Bell peppers
Broccoli
Snap peas
Radishes
Celery
Zucchini
Red onion
Cucumber
Green onions
Avocado
Asparagus
Method
Cook the Kaslo Sourdough Radiatori according to the package directions (5 minutes) until al dente. Drain, rinse under cold water, and allow to cool completely.
Meanwhile, prepare the Green Goddess dressing. Add the avocado, cilantro, basil, dill, green onions, garlic, maple syrup, olive oil, red wine vinegar, lemon juice, lime juice, Dijon mustard, jalapeño (if using), baby spinach (if using), sea salt, pepper, and 2 tablespoons of cold water to a high-speed blender. Blend until smooth and creamy. Add additional cold water, one tablespoon at a time, until you reach your desired consistency.
In a large serving bowl, combine the cooled sourdough pasta, cucumbers, avocados, dill, parsley, and green onions. Add any additional vegetables you have on hand.
Pour the Green Goddess dressing over the salad and gently toss until everything is evenly coated.
Serve immediately or refrigerate for 30 minutes before serving to allow the flavours to meld together.
Serving Suggestions
This salad is delicious on its own as a light lunch or dinner, or paired with grilled chicken, wild salmon, shrimp, white beans, or chickpeas for an easy high-protein meal. It also makes a beautiful side dish for barbecues, picnics, and summer entertaining.
Notes
This is one of my favourite clean-out-the-fridge recipes. It's the perfect way to use up ripe avocados, leftover herbs, and any vegetables that need a home.
The more fresh herbs, the better. Feel free to mix and match whatever you have on hand.
The Green Goddess dressing also makes an incredible dip for fresh vegetables, a spread for sandwiches and wraps, or a drizzle over grilled salmon or chicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the freshest texture, add the avocado just before serving if preparing in advance.
Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay