Vegan Creamy Green Goddess (Print)

Vegan pasta tossed in creamy green goddess dressing with peas, basil, and crisp vegetables for fresh, light enjoyment.

# Ingredients:

→ Pasta

01 - 10 oz short pasta such as fusilli, rotini, or shells
02 - Salt for pasta water

→ Vegetables

03 - 1 cup frozen peas, thawed
04 - 1 small cucumber, diced
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup radishes, thinly sliced
07 - 1/3 cup scallions, thinly sliced

→ Creamy Green Goddess Dressing

08 - 1/2 cup vegan mayonnaise
09 - 1/4 cup unsweetened plant-based yogurt
10 - 1/4 cup fresh basil leaves, packed
11 - 2 tablespoons fresh parsley leaves
12 - 2 tablespoons fresh chives
13 - 1 tablespoon fresh tarragon or extra parsley
14 - 2 tablespoons lemon juice
15 - 1 tablespoon olive oil
16 - 1 small garlic clove
17 - 1/2 teaspoon salt, or to taste
18 - 1/4 teaspoon black pepper

→ Garnish

19 - 2 tablespoons fresh basil, sliced
20 - 1 tablespoon toasted sunflower seeds, optional

# Instructions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain through a colander, rinse under cold water, and set aside to cool completely.
02 - While pasta cooks, combine vegan mayonnaise, plant-based yogurt, basil, parsley, chives, tarragon, lemon juice, olive oil, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
03 - In a large mixing bowl, combine cooled pasta, peas, cucumber, spinach, radishes, and scallions.
04 - Pour dressing over salad mixture and toss gently to coat all ingredients evenly.
05 - Taste salad and adjust seasoning with additional salt, lemon juice, or fresh herbs as desired.
06 - Transfer to a serving platter or bowl. Garnish with sliced basil and toasted sunflower seeds if using.
07 - Serve immediately for a crisp texture, or chill for 1 to 2 hours to allow flavors to meld and develop.

# Pro Tips:

01 -
  • It tastes restaurant-quality but comes together in under thirty minutes without any fussy techniques.
  • The dressing is so creamy and herbaceous that you won't miss any dairy, and it actually tastes better the next day as flavors meld.
  • You can prep components ahead and throw it together just before serving, making it perfect for busy days or feeding a crowd.
02 -
  • Rinsing the pasta under cold water is crucial—it stops the cooking and prevents the starch from making the dressing gluey as it sits.
  • Don't dress this salad more than a few hours ahead if you want the vegetables to stay crisp; the dressing will gradually soften even sturdy vegetables like cucumbers and radishes.
03 -
  • Toast your own sunflower seeds in a dry pan for two minutes if you have them raw—the flavor becomes so much more complex and nutty than store-bought versions.
  • If you're making this ahead for an event, chill everything including the serving bowl, and only dress the salad thirty minutes before guests arrive so the vegetables stay firm and bright.
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