My Green Goddess Pasta Salad
I call this my Green Goddess Pasta Salad. It is so fresh and green. It makes me think of a spring garden. You just toss everything together in one big bowl. It is a perfect healthy pasta salad.
This is an easy vegan recipe. You can make it in about 30 minutes. I love that. It is also a great make ahead pasta salad. You can prepare it for lunch tomorrow. What is your favorite quick lunch to make?
A Little Kitchen Magic
Let me tell you why this matters. Cooking the spinach and broccoli right with the pasta is smart. It saves you from washing another pot. I still laugh at that. I used to use every pot in the kitchen!
The lemon garlic dressing is the real magic. You whisk it right in the serving bowl. Doesn’t that smell amazing? It coats every piece of pasta. *Fun fact: whisking the oil and lemon juice makes an “emulsion.” This just means it sticks together and coats everything nicely.*
Make It Your Own
This avocado broccoli pasta is very friendly. You can change it up. No pumpkin seeds? Use sunflower seeds or almonds. Want it creamy? The avocado does that job. It makes the dressing cling to the pasta.
That is another reason why this matters. Good food should fit your life. This is a wonderful vegetarian pasta salad. It is full of good things for you. Do you prefer nuts or seeds in your salads?
Perfect for Your Week
This is my go-to meal prep pasta salad. I make it on Sunday. I keep the dressing separate until I eat it. This keeps the avocado nice and green. It’s a cold pasta salad recipe that actually stays tasty.
If it looks dry the next day, just add a little olive oil. A squeeze of lemon wakes it right up. It’s like giving it a drink of water. Have you ever tried meal prepping your lunches?
A Simple, Happy Meal
To me, this is more than a vegan pasta salad. It is a bowl full of easy goodness. You get creamy avocado, crunchy seeds, and bright lemon. Every bite is different and delicious.
It is a 30 minute pasta salad that feels special. It is perfect for a picnic or a busy Tuesday. I would love to know, what is your favorite “bowl” meal to eat?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Garlic | 1 clove | Minced on a microplane zester |
| Kosher Salt | 1 tsp, plus more for pasta water | |
| Extra-Virgin Olive Oil | 1/3 cup | |
| Lemon Juice | Juice of 1 lemon (~2 tbsp) | |
| Whole Wheat Penne | 8 oz. | Or any small-medium pasta shape |
| Broccoli Florets | 2 cups | Frozen or fresh |
| Spinach | 5-8 oz. | Frozen chopped or fresh baby spinach |
| Avocados | 2 | Diced |
| Pumpkin Seeds | 1/2 cup | Or another seed/nut |
| Parmesan Cheese | 1/4 cup | Shredded, optional |
Instructions
Step 1: Boil your pasta in salty water. A few minutes before it’s done, toss in the broccoli and spinach. This makes your healthy pasta salad so easy. Drain everything and rinse with cold water. Doesn’t that smell amazing already? (Salting the water is the only chance to season the pasta itself!)
Step 2: Now, make the magic lemon garlic dressing. Whisk the garlic, salt, oil, and lemon juice in a big bowl. It will look creamy and lovely. I still laugh at how simple this is. For a make ahead pasta salad, save half the dressing for later.
Step 3: Add your cooled pasta and greens to the bowl. Toss in the diced avocado, seeds, and cheese if you like. Gently mix everything with the dressing. This avocado broccoli pasta comes together in a flash. What’s your favorite seed or nut to add? Share below!
Step 4: You can serve your Green Goddess Pasta Salad right away. If you waited, add the saved dressing now. Leftovers might need a fresh squeeze of lemon. This easy vegan recipe is so forgiving. (A little extra oil and lemon revives it perfectly!)
Creative Twists
Sun-Dried Tomato Swap: Use the oil from the jar in your dressing for a rich flavor.
Herb Garden Boost: Stir in a big handful of fresh basil or dill.
Protein Power: Add a can of rinsed chickpeas or white beans for extra staying power. Which one would you try first? Comment below!
Serving & Pairing Ideas
This cold pasta salad recipe is a full meal. For a picnic, pack it with juicy watermelon slices. At home, I love it with toasted crusty bread. You could also add cherry tomatoes for a pop of color. It’s the perfect meal prep pasta salad for busy weeks. Which would you choose tonight?
Keeping Your Green Goddess Pasta Salad Fresh
Let’s talk about keeping your pasta salad happy. This dish is best eaten the day you make it. The avocado likes to stay fresh and green. If you must store it, an airtight container in the fridge is key. Press plastic wrap right on the surface before you close the lid.
This keeps air away from the avocado. I learned this trick the hard way. My first batch turned a sad brown color overnight. A squeeze of lemon juice over the top also helps a lot. It keeps everything bright and tasting fresh.
You can make this a wonderful make ahead pasta salad. Just keep the dressing separate. Toss it all together right before you serve. This little bit of planning matters. It means a delicious, healthy lunch is ready for you in seconds. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems in the kitchen. First, soggy pasta. Always rinse your pasta with cold water after cooking. This stops the cooking process right away. It keeps your noodles perfect for a cold pasta salad recipe.
Second, a dressing that won’t mix. Your lemon garlic dressing needs a good whisk. I remember once mine was just oil and lemon in separate pools. Whisking fast until it looks creamy fixes everything. This is called emulsifying.
Third, brown avocado. Acid is your friend here. The lemon juice in the dressing helps a ton. Getting this right matters for both looks and taste. It makes your vegetarian pasta salad beautiful. Fixing small issues builds your cooking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Is creamy avocado spinach pasta healthy?
Yes, it is a very healthy pasta salad. Avocado gives you good fats for your brain and skin. Spinach and broccoli are full of vitamins. Using whole wheat pasta adds filling fiber. The pumpkin seeds add a nice crunch and a little more protein. It is a meal that makes your body feel good and energized.
Can I make avocado pasta sauce without dairy?
Absolutely! This is an easy vegan recipe without the cheese. Just leave out the parmesan. The creamy avocado makes the sauce rich all on its own. You will not miss the dairy at all. The lemon garlic dressing adds so much flavor. It creates a perfect vegan pasta salad everyone can enjoy.
How do you keep avocado pasta sauce from turning brown?
The lemon juice in the dressing is the magic trick. Acid from the lemon slows the browning. Make sure to mix the avocado in well. For storage, press plastic wrap on the surface. This keeps air out. A fun fact: this browning is just the avocado reacting with air. It is still safe to eat, just not as pretty.
What can I add to avocado pasta for more protein?
You have many tasty choices. Chickpeas or white beans mix in beautifully. For a meal prep pasta salad, grilled chicken strips work well. You can also use different seeds or nuts. Try sunflower seeds or chopped almonds. Tofu cubes are another great option. They soak up the delicious lemon garlic dressing flavor.
Can you use frozen spinach for avocado pasta?
Yes, frozen spinach works perfectly. It is a great budget-friendly choice. Just thaw it and squeeze out all the extra water. This step is important. You do not want a watery sauce. Then, mix it right in with your avocado broccoli pasta. It blends smoothly into the creamy avocado for a delicious green sauce.
How long does homemade avocado pasta sauce last?
It is best eaten within 24 hours. Store it in the fridge in a sealed container. Remember to press plastic wrap on the surface. If it looks a bit dry later, do not worry. A fresh drizzle of olive oil and lemon juice will revive it. This makes it a great 30 minute pasta salad to make for today’s lunch or dinner. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love this Green Goddess Pasta Salad as much as I do. It is one of my favorite easy vegan recipes to share. The bright green color always makes me smile. It tastes like a sunny day in a bowl.
I would love to hear about your kitchen adventures. Did your family enjoy it? Maybe you added your own special twist. Have you tried this recipe? Tell me all about it in the comments below. Your stories are my favorite part of this job.
Happy cooking!
—Grace Ellington.
Creamy Avocado Spinach Pasta
Description
A vibrant and creamy pasta salad packed with fresh avocado, spinach, and broccoli, tossed in a zesty lemon-garlic dressing.
Ingredients
Instructions
- Cook pasta according to directions in heavily salted water. 2-3 minutes before it’s finished cooking, add the broccoli florets and spinach to the pasta water. Drain and rinse the pasta and veggies together in a colander, and run cold water over it to rinse and cool it off.
- Meanwhile, mix the minced garlic, kosher salt, olive oil and lemon juice in the bottom of a large bowl. Whisk together until emulsified. Taste, adjust seasoning if necessary. (If you are making this ahead of time, remove half the dressing and reserve for later in a separate bowl or container.)
- Add the cooled pasta, broccoli, and spinach to the bowl with the dressing, along with the two diced avocados, pumpkin seeds, and parmesan cheese, if using. Toss everything together.
- Serve. If making ahead of time: cover, refrigerate, and toss with remaining dressing just before serving. If you have leftovers, an extra drizzle of olive oil and squeeze of lemon juice will help revive it if it’s a bit dry.
Notes
- For a vegan version, omit the parmesan cheese or use a plant-based alternative.