Make this creamy, herb-heavy pasta salad for a healthy lunch. It uses fresh spring flavors and is perfect for meal prepping.
Author:elena.valdez
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:6 servings 1x
Category:Salad
Method:No Cook (Dressing)
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound short pasta (like rotini or penne)
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup fresh tarragon leaves
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup water (or more, for thinning)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)
Instructions
Cook the pasta according to package directions. During the last 3 minutes of cooking, add the cut asparagus to the boiling water with the pasta.
Drain the pasta and asparagus well and rinse with cold water to stop the cooking process. Set aside.
Prepare the creamy green goddess dressing: Combine the basil, parsley, tarragon, Greek yogurt, mayonnaise, lemon juice, garlic, olive oil, salt, and pepper in a food processor or blender.
Blend until completely smooth. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
In a large bowl, combine the cooled pasta and asparagus mixture.
Pour the dressing over the pasta and toss gently until everything is evenly coated.
If using, stir in the Parmesan cheese.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. This salad is excellent for healthy meal prep.
Notes
For a richer flavor, toast the fresh herbs lightly in a dry pan for 30 seconds before blending them into the dressing.
This vegetarian pasta salad keeps well in the refrigerator for up to four days, making it a great option for spring lunch ideas.
If you do not have fresh tarragon, you can substitute it with an extra tablespoon of basil, though the flavor profile will change slightly.