Green goddess pasta salad

The name of this recipe is a perfect way to convince kids to eat fresh veggies.

Ready in

45 mins

Serving size

Serves 6


  • 250 g shell noodles or other small pasta shapes
  • ½ tsp (2,5 ml) salt
  • 3 tbsp (45 ml) sunflower or olive oil
  • 1 tsp (5 ml) prepared mustard
  • 3 tbsp (45 ml) lemon juice
  • 1 tsp (5 ml) sugar
  • 1 green or red pepper, seeds removed and chopped
  • ½ cucumber, chopped
  • 2 tomatoes, chopped
  • 1 green chilli, finely chopped (optional)
  • 1 cup (250 ml) frozen whole kernel corn or peas, rinsed
  • 3 tbsp (45 ml) chopped fresh parsley or coriander
  • black pepper to taste


  1. Bring a large pot of water to the boil. Add pasta and salt. Cook until tender and drain well.
  2. Meanwhile mix the oil, mustard, lemon juice and sugar.
  3. Pour half of this dressing over the warm pasta and mix through. Allow to cool.
  4. Mix remaining ingredients with the pasta and dressing and season with pepper. Serve as a side salad with meat, chicken, or fish.


  1. When in season, an avocado is delicious in this salad.
  2. You can add leftover chicken or tuna for a light meal.
  3. This salad can be made with 2 cups cooked brown rice instead of pasta.

Green goddess pasta salad video

How to cook pasta video

This recipe is from Cooking from the heart, 1st edition

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