One of the things I love about pasta is that it is so versatile. You can easily change the flavors to create delicious side dishes and main dishes. It can be served cold or hot. You can make up a huge batch of it for a large group, or a small batch for two! This Green Goddess Pasta Salad recipe that I am sharing with you today is cool and creamy with the perfect combination of fresh herbs. A little shredded chicken makes it the perfect option for a lunch or a side dish. Want a vegetarian version? Just leave out the chicken!
Green Goddess Pasta Salad
2 cups fresh Green Beans, cut into 2-inch pieces
16 oz Rotini
1/2 cup Greek Yogurt
1/4 cup Coconut Milk
2 Tablespoons Lemon Juice
1 Tablespoon Sugar
2 cloves Garlic, minced
1/4 cup Parsley, chopped
1/4 Tablespoon Cilantro, chopped
3 Tablespoons Dill, chopped
1/4 cup Mint, chopped
2 green Onions, chopped
2 cups shredded, cooked Chicken
1. Bring pot of water to boil. Blanch green beans for 1-2 minutes. Remove from pan and rinse under cold water.
2. Cook pasta according to package directions for al dente.
3. In a food processor, combine Green yogurt through mint. Pulse to combine well.
4. In a large bowl, combine green beans, green onions and chicken. Add dressing and stir well. Top with extra chopped herbs if desired.
Do you have a favorite pasta dish? Tell me about it in the comments!