Green Goddess Pasta Salad

Name: Green Goddess Pasta Salad
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup sour cream, plain full-fat Greek yogurt, or mayonnaise; 1 packed cup fresh basil leaves; 1/2 packed cup fresh parsley; 1/2 packed cup fresh dill; 3 medium crushed garlic cloves; 3 anchovy fillets; 2 coarsely chopped medium scallions; 2 tablespoons Dijon mustard; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons caper juice; 1 teaspoon fine salt, more to taste; 1/2 teaspoon fresh ground black pepper, more to taste; Fine salt, as needed; 1 lb cascatelli or other short, toothy pasta; 1 tablespoon olive oil, plus more for drizzling; 3 medium scallions, coarsely chopped; 1 medium zucchini, halved lengthwise and sliced into half moons; 2 tablespoons capers; 2 tablespoons finely chopped fresh parsley; 2 teaspoons red pepper flakes; 1 teaspoon lemon zest; 1 cup packed baby arugula; 2 large balls burrata

Green goddess pasta salad combines fresh green vegetables, a rich herb dressing, and creamy burrata for a dish suitable for any occasion.

⭐ 4.6 (9 reviews) Prep: 30 minCook: 20 minTotal: 110 minYields: 8 servings

Category Tags:

Dinner Lunch Side Dish Pasta Salad

Cuisine Tags:

American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

For the Dressing

1 cup sour cream, plain full-fat Greek yogurt, or mayonnaise
1 packed cup fresh basil leaves
1/2 packed cup fresh parsley
1/2 packed cup fresh dill
3 medium crushed garlic cloves
3 anchovy fillets
2 coarsely chopped medium scallions
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
2 tablespoons caper juice
1 teaspoon fine salt, more to taste
1/2 teaspoon fresh ground black pepper, more to taste

For the Pasta

Fine salt, as needed
1 lb cascatelli or other short, toothy pasta
1 tablespoon olive oil, plus more for drizzling
3 medium scallions, coarsely chopped
1 medium zucchini, halved lengthwise and sliced into half moons
2 tablespoons capers
2 tablespoons finely chopped fresh parsley
2 teaspoons red pepper flakes
1 teaspoon lemon zest
1 cup packed baby arugula
2 large balls burrata

Instructions

Start boiling well-salted water, then cook 1 lb short pasta according to package directions, draining and transferring to a large bowl.
Blend sour cream, herbs, garlic, anchovies, scallions, Dijon, lemon juice, caper juice, capers, salt, and pepper until very smooth.
Pour the dressing over the warm pasta, toss to combine, and set aside.
Heat 1 tablespoon olive oil in a large skillet; cook 3 scallions until they begin to brown for about 3 minutes.
Add sliced zucchini and continue cooking until browned (about 5 minutes), then stir in 2 tablespoons capers for 1 minute more.
Add the cooked scallion and zucchini mixture to the pasta, toss, then chill for at least one hour or overnight.
Prepare red pepper gremolata by stirring together chopped parsley, red pepper flakes, and lemon zest.
Toss 1 cup baby arugula with the pasta and transfer to a serving plate.
Tear and scatter 2 large burrata balls over the pasta, then sprinkle with the red pepper gremolata and serve.

Nutritional Info (per serving)

Calories: 181 kcal

Carbohydrate: 6 g

Cholesterol: 41 mg

Fiber: 1 g

Protein: 9 g

Saturated Fat: 7 g

Sodium: 865 mg

Sugar: 3 g

Fat: 14 g

Unsaturated Fat: 0 g