GREEN GODDESS PASTA SALAD
Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy and rich, with a tartly pungent edge from garlic and lemon juice. Like all pasta salads, this benefits from being made a few hours ahead, so the pasta can absorb most flavor from the dressing. But don't add the vegetables until just before serving so they maintain their crunch.
Provided by Melissa Clark
Categories pastas, salads and dressings, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a pot of heavily salted water, cook the tortellini according to the package directions.
- Make the dressing: While the water comes to a boil, chop enough of the fennel fronds to equal 1/4 cup. Put the fronds in a blender. Thinly slice enough of the fennel bulb for 3/4 cup, and set it aside. (Reserve any remaining fennel for another use.)
- Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.
- As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it's still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.
- Thinly slice remaining 2 scallions and add to bowl with tortellini. Toss in sliced fennel and sugar-snap peas. Drizzle with more dressing, tossing if needed.
- To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil and grind more fresh pepper over.
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the kid with a dirt bike LV
[email protected]This pasta salad is a great make-ahead dish. I usually make it the night before I need it, and it always tastes even better the next day.
Zoha Butt
[email protected]I love the combination of flavors in this pasta salad. The sweetness of the peas and corn, the crunch of the celery and red onion, and the tanginess of the dressing all come together perfectly.
Wiki 571
[email protected]This pasta salad is a great way to get your kids to eat their vegetables.
Destiny Ifijeh
[email protected]I'm not a huge fan of mayonnaise, so I used Greek yogurt in the dressing instead. It was still delicious!
Ebube Emeka
[email protected]This pasta salad is so versatile. You can add or remove ingredients to suit your taste.
Deepash Nath
[email protected]I added some grilled chicken to this pasta salad, and it was delicious! It's a great way to use up leftover chicken.
Pyaray Afzal HSE Officer
[email protected]This is a great recipe for a summer party or picnic. It's easy to make ahead of time, and it travels well.
Radiant Pour
[email protected]I love the fresh flavors in this pasta salad. The dressing is light and tangy, and the vegetables are crisp and flavorful.
Luyima joseph
[email protected]I've made this pasta salad several times now, and it's always a crowd-pleaser. It's so easy to make, and it's always a hit.
Nekeil Budree
[email protected]This Green Goddess Pasta Salad was a hit at my last potluck! The dressing was creamy and flavorful, and the combination of vegetables and pasta was perfect.