Green Goddess Pasta Salad - Pampered Chef

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese adds creaminess with fewer calories.

pasta

🥗Healthier: zucchini noodles

💰Cheaper: whole wheat pasta

Zucchini noodles are lower in carbs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch with fewer allergens.

Cook 8 ounces of rotini pasta in boiling water until done; drain and set aside.

In a bowl, add 1/2 cup sour cream, 1/3 cup canola oil, 1/4 cup milk, 2 teaspoons rice wine vinegar, and 2 tablespoons Green Goddess seasoning mix.

Cut 1/2 avocado in half, remove the pit, and scoop out the flesh into the bowl with the dressing ingredients.

Use an immersion blender to blend the dressing until smooth and creamy.

In a large bowl, combine the cooked rotini pasta, 1 cup sliced cherry tomatoes, and 1/2 cup sliced English cucumber.

Add 1/2 can drained black beans and 1/2 can drained corn to the pasta mixture.

Add the other half of the avocado, diced, to the bowl.

Add about 1/2 cup of feta cheese, adjusting to taste.

Pour the Green Goddess dressing over the salad and toss gently to combine.

Cover the salad and refrigerate for at least 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens