When you think of a potluck, there is always someone who brings a pasta salad. Probably because it’s an extremely easy thing to make, but also because of the sheer variety of ways to make it. The problem is, most pasta salads you get at a potluck just aren’t very good. I’m sure we’ve all had the overcooked pasta drenched in mayonnaise with corn and fake crab meat. No? Maybe just my bad experience. I created this green goddess pasta salad as a way to make a pasta salad I actually enjoy eating, and as an excuse to use up some of the Green Goddess dressing I made for another post.
Get The Homemade Green Goddess Dressing Recipe Here
While you can of course use any pasta you want, as pasta salads are completely customize-able, I’m a fan of Fusilli. The twists make it perfect for easily getting on your fork, and making for that “perfect” bite when all the ingredients go into your mouth at once.
Ingredients:
400 grams Short Fusilli pasta
100 ml Green Goddess Dressing
100 grams Danish White Cheese; cubed (you can substitute for Feta, they’re pretty similar. Basically any white filtered cheese will do, Feta is just the most popular because it is a PDO protected product in Europe).
2 Avocado
2 Persian Cucumbers (or one large ordinary cucumber)
10-15 Cherry Tomatoes
Salt and Pepper; to taste
Green Goddess Pasta Salad Instructions:
1. In a pot of heavily salted boiling water, boil the fusilli according to package instructions.
2. Cut your ingredients down to size. Cheese into 1/2 cm cubes. Avocado into 1 cm cubes (or close to it. Quarter the cucumbers lengthwise and cut into 1 cm widths. Quarter the cherry tomatoes. Add all the ingredients into a big salad bowl.
3. When the pasta is done cooking, remove it from the water and run it under cold water to wash off the excess starchy pasta water. Add the cooled pasta to the salad bowl along with the green goddess dressing and toss well.
Green Goddess Pasta Salad
Ingredients
- 400 grams Fusilli Pasta
- 2 Avocado
- 100 ml Green Goddess Dressing
- 10-15 Cherry Tomatoes
- 100 grams Danish White Cheese
- Salt and Pepper to taste
Instructions
- In a pot of heavily salted boiling water, boil the fusilli according to package instructions.
- Cut your ingredients down to size. White Cheese into 1/2 cm cubes. Avocado into 1 cm cubes (or close to it. Quarter the cucumbers lengthwise and cut into 1 cm widths. Quarter the cherry tomatoes. Add all the ingredients into a big salad bowl.
- When the pasta is done cooking, remove it from the water and run it under cold water to wash off the excess starchy pasta water. Add the cooled pasta to the salad bowl along with the green goddess dressing and toss well.
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