Green goddess pasta salad
The name of this recipe is a perfect way to convince kids to eat fresh veggies.
Ready in
45 minsServing size
Serves 6Ingredients
- 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
Method
- Bring a large pot of water to the boil. Add pasta and salt. Cook until tender and drain well.
- Meanwhile mix the oil, mustard, lemon juice and sugar.
- Pour half of this dressing over the warm pasta and mix through. Allow to cool.
- Mix remaining ingredients with the pasta and dressing and season with pepper. Serve as a side salad with meat, chicken, or fish.
Tips
- When in season, an avocado is delicious in this salad.
- You can add leftover chicken or tuna for a light meal.
- 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
Download the recipe book
