Description
This Green Goddess Pasta Salad is a vibrant and flavorful dish combining al dente penne pasta with a creamy herbed dressing, tender shredded chicken, and fresh greens. Perfect for a light lunch or a refreshing dinner, it features bright notes of lemon, fresh herbs, and the rich complexity of anchovy paste, balanced with avocado and parmesan garnish.
Ingredients
Scale
Pasta
- 8 ounces small penne pasta
Dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- ¼ cup parsley leaves, packed
- ¼ cup basil leaves, packed
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon anchovy paste
- ½ teaspoon salt
- ½ teaspoon black pepper
Salad
- 2 cups shredded chicken
- ½ to 1 red onion, thinly sliced
- 2 cups arugula, packed
- 1 cup baby spinach, packed
- 1 bunch chives (about 2 tablespoons sliced), freshly sliced
- 1 to 2 avocados, sliced or cubed
- Freshly grated parmesan cheese, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and rinse the pasta in cold water to cool completely and stop the cooking process.
- Prepare the Dressing: In a small blender, food processor, or using an immersion blender, combine mayonnaise, plain Greek yogurt, parsley, basil, lemon juice, lemon zest, anchovy paste, salt, and black pepper. Blend until smooth and creamy.
- Assemble the Salad: In a large salad bowl, toss the cooled pasta with shredded chicken, thinly sliced red onion, and about three-quarters of the dressing until everything is evenly coated.
- Add Fresh Greens: Just before serving, gently fold in the baby spinach, arugula, and chives to keep the greens crisp and fresh.
- Serve and Garnish: Portion the salad into shallow bowls or plates. Top each serving with sliced or cubed avocado, drizzle with the remaining dressing, and sprinkle with freshly grated parmesan cheese. Optionally, add a pinch of salt, freshly cracked black pepper, and some fresh basil leaves for extra flavor.
Notes
- This salad keeps best when stored without the fresh greens; if spinach, arugula, and chives are omitted, it can be refrigerated in an airtight container for up to 4 days.
- Add the fresh greens just before serving to maintain their texture and color.
- Anchovy paste adds umami depth to the dressing but can be omitted or substituted with capers for a vegetarian twist (note the diet change).
- Use a high-quality mayonnaise and Greek yogurt for the creamiest dressing consistency.
- For extra protein, substitute shredded chicken with cooked chickpeas or tofu to make the dish vegetarian.
- If fresh parmesan is not available, use a good-quality grated hard cheese for garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 65 mg
