Green Goddess Pasta Salad
Gluten Free, lactose free, Low FODMAP, Vegan, Vegetarian, No onion No garlic.
This pasta salad is a bit of a show-stopper, and even better if you can boast that you grew most of the ingredients! Yes I am that person who will take a salad to a pot-luck and be super smug about my hard work literally growing everything but the pasta… and this a great recipe to showcase that. A simply great recipe to have in your pocket, this will wow both the family and guests alike and is perfect for weekday lunchboxes.
Green Goddess Pasta Salad
Yield: 5-8
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
Salad Filling
- 250g bag of Plantasy Foods Gluten Free Rigatone
- 1 lebanese cucumber, finely diced
- 1/2 Cup spring onion tops (green part only), finely shredded
- 1/2 Cup parsley, loosely chopped - including stems
- 2 Cups spinach, shredded
- 1 x tomato, diced
- 2-3 TBSP Pimp My Salad vegan coconut bacon
Green Goddess Dressing
- 20g fresh basil
- 3 TBSP Cobram Estate garlic infused extra virgin olive oil
- 2 tsp ground flaxseed
- 1 TBSP walnut pieces
- 3 TBSP lemon juice
- 2 tsp rice wine vinegar
- 1 TBSP water
- 1 pinch table salt
Instructions
- Cook the pasta as per the packet instructions.
- Whilst the pasta is cooking, put all ingredients for the dressing into a personal blender and blitz until a fine dressing consistency.
- When the pasta is cooked, drain in a colander and agitate under cold tap water for 1 min. This will cool the pasta down very quickly and stop the pasta from cooking any further and going mushy. Drain well.
- Place the cooled pasta in a large salad bowl and add the spinach, spring onion tops, parsley and cucumber. Combine.
- Pour over the salad dressing and fold through the salad until the pasta is evenly coated.
- Top with the tomato and vegan bacon pieces and serve with a large spoon.
Notes
This stores well in the refrigerator for 3 days after, so it's perfect for meal prep for work lunches!