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Summer pasta salad with green goddess dressing

Name: Summer pasta salad with green goddess dressing
Yield: 6
Ingredients: 400g fusilli pasta; 2 bunches asparagus, sliced; 200g green beans, trimmed, chopped; 2 tbs extra virgin olive oil, plus extra to serve; ½ barbecued chicken, skin and bones removed, meat roughly shredded; 400g can chickpeas, drained, rinsed; ¼ cup (50g) pepitas, toasted; Basil leaves, to serve; 1 avocado; ¼ cup (60ml) sour cream; ¼ cup (60ml) whole-egg mayonnaise; 1 cup (loosely packed) basil leaves; 1 garlic clove, crushed; Finely grated zest of ½ lemon; Juice of ½ lemon

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https://healthimprovements.info/recipes/summer-pasta-salad-green-goddess-dressing/uukifw9n — Summer pasta salad with green goddess dressing

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by Silvia Colloca

Cook and author

Jan 19, 2019

“This salad holds up well overnight” - Silvia Colloca.

400g fusilli pasta
2 bunches asparagus, sliced
200g green beans, trimmed, chopped
2 tbs extra virgin olive oil, plus extra to serve
½ barbecued chicken, skin and bones removed, meat roughly shredded
400g can chickpeas, drained, rinsed
¼ cup (50g) pepitas, toasted
Basil leaves, to serve

Green goddess dressing

1 avocado
¼ cup (60ml) sour cream
¼ cup (60ml) whole-egg mayonnaise
1 cup (loosely packed) basil leaves
1 garlic clove, crushed
Finely grated zest of ½ lemon
Juice of ½ lemon

Method

1.

For the dressing, whizz all the ingredients in a blender with 1/3 cup (80ml) water until smooth. Season.
2.

Bring a large saucepan of salted water to the boil, add pasta and cook according to packet instructions, adding asparagus and beans in the last 2 minutes of cooking. Drain and refresh under cold running water. Set aside asparagus and beans.
3.

Place pasta in a large bowl and add oil, chicken, chickpeas and half the dressing. Toss to combine, place in a serving bowl and top with asparagus, beans, pepitas and basil. Drizzle with extra olive oil and serve with remaining dressing alongside.