Green Goddess Pasta Salad
Green Goddess Pasta Salad
This tangy, herb-packed pasta salad is perfect for your next potluck or spring lunch.
Ingreadient
- 8 ounces uncooked gemelli pasta
- 1 (1-pound) bunch asparagus, trimmed and cut diagonally into 2-inch pieces
- 1 cup packed fresh flat-leaf parsley or cilantro leaves
- 1/2 cup loosely packed fresh basil or tarragon leaves
- 1/2 cup loosely packed fresh chives or trimmed scallions
- 3/4 cup whole-milk plain Greek-style yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 drained anchovy filets in oil
- 1 small garlic clove, smashed
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper
- 1 cup drained, marinated quartered artichoke hearts
- 1 (8-ounce) package mozzarella pearls
- 4 medium fresh radishes, quartered and thinly sliced (1 cup)
- Chopped fresh chives
Direction
- Bring a large saucepan of salted water to a boil over high. Stir in pasta; cook, stirring occasionally, according to package directions for al dente, about 8 minutes. During the last 2 minutes of cooking, stir in asparagus; cook, stirring occasionally, until bright green. Drain pasta and asparagus and rinse under cold running water. Set aside.
- While pasta is cooking, combine herbs, yogurt, lemon juice, water, anchovies, garlic, 1 teaspoon salt, and pepper in a blender or food processor; process until smooth, 30 seconds to 1 minute. Transfer dressing to a large bowl; add cooled pasta and asparagus, artichoke hearts, mozzarella pearls, radishes, and remaining 1 teaspoon salt, toss until coated. Cover and refrigerate until chilled, at least 1 hour or up to 3 days. Garnish with chives.
