This vegan Green Goddess Pasta Salad is so good, easy to make, filling, and the perfect side dish to take to any event. Nutritious and ready in under 30 minutes.
This vegan Green Goddess pasta salad is a fresh and flavorful dish that’s perfect for summer. It’s made with a variety of fresh herbs, like basil, pesto, garlic, and some green veggies, which gives it its vibrant green color and delicious taste. The dressing is typically made with a homemade pesto sauce, and broccoli and artichoke are added to it to give it a crunchy and fiber. Green goddess pasta salad is a great side dish for barbecues, picnics, or potlucks, and it’s easy to make in large batches to feed a crowd.
Why you will love this vegan pasta salad
- Healthier option: Vegan pasta salad is typically made with fresh vegetables and herbs, which can be a great source of fiber, vitamins, and minerals. Additionally, by using a vegan dressing, you can avoid the added fat and calories that come with traditional dressings.
- Versatile: Vegan pasta salad can be customized to your taste preferences. You can add your favorite vegetables, like cherry tomatoes, bell peppers, or cucumbers, for a fresh and colorful dish. Additionally, you can experiment with different herbs and spices to create a unique flavor profile.
- Tasty, convenient, and perfect for potlucks: This vegan green pasta salad is packed with flavor, tasty, and great to take with you to events as a side dish. By making pasta salad in advance, you can save time and have a ready-to-go meal for busy days. This can be especially helpful for meal prepping or when you need to pack a lunch for work or school.
Ingredients needed to make this green pasta
- Pasta: use any pasta of your choice
- Green Cabbage: do use green cabbage and not red/purple
- Kosher salt and ground pepper, to taste
- Head of broccoli: use fresh and not wilted broccoli with yellow spots
- Artichoke: in jars or cans
- For the homemade pesto sauce, you will need fresh basil, tahini, apple cider vinegar, garlic clove, and one lemon.
How to make this green vegan pasta salad
Start by cooking the pasta in salted water according to the package directions.
Once the pasta is done to al dente, drain and run under cold water, then set aside in a large bowl.
While the pasta cooks, make the pesto sauce. Place all the ingredients in a
food processor and pulse until creamy. Set aside in a jar.
To the bowl with the pasta, add the cabbage, broccoli, and artichokes.
Add the pesto sauce and toss to combine.
recipe notes and tips
- Use any pasta of your choice. We do recommend you use short-shaped pasta and not linguine.
- Only use green cabbage not red
- Store leftovers in an airtight container in the fridge for up to 7 days.
- Use homemade pesto or storebought. We have a non-vegan homemade pesto sauce recipe you can try.
- For non-vegans, you may add some shredded chicken or grilled chicken.
- You may freeze pasta salads. The veggies will not be fresh and crunchy once thawed
Frequently asked questions
It depends on the ingredients being used to make the pasta salad. Cooked veggie pasta can last in the refrigerator for up to 5 days if it’s stored in an airtight container.
One of the reasons why pasta salad is better the next day is that the flavors have had time to meld: As the pasta salad sits in the refrigerator, the flavors of the ingredients have time to blend together. This can enhance the overall taste and make the dish more flavorful.
Also, when pasta salad sits in the fridge till the next day, the pasta absorbs the dressing: When pasta salad is first made, the dressing may not fully coat the pasta. However, as it sits in the refrigerator, the pasta absorbs some of the dressing, which can make it more flavorful and moist.
Freeze pasta salads for up to 3 months and thawed later to be enjoyed when needed. Some pasta salads are ok to freeze but we do not recommend freezing this pasta salad because once thawed, the veggies won’t be as fresh and crunchy but rather crunchy.
More pasta salads to try
- Greek Chicken Pasta Salad
- Cilantro Lime Pasta Salad with Avocado
- Chicken Pasta Salad
- Salmon Pesto Pasta
- Simple Pesto Pasta
- Vegetarian Pasta Salad
- Creamy Tuna Pasta Salad
- Caprese Pasta Salad
recipes you may like
- No-Bake Peanut Butter Balls
- Strawberry and Cream protein Overnight oats
- Carrot Cake Cookies
- Berries Cottage Cheese Icecream
- Espresso Overnight Oats
- California Roll Sushi Bowl
If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.
Green Goddess Pasta Salad
- 16 oz pasta
- Kosher salt and ground pepper to taste
- 1/2 small head of green cabbage diced
- 1 mall head of broccoli small chopped
- 15 oz jar artichokes one jar, drained well
Homemade pesto sauce:
- 1 bunch fresh basil
- 1/3 cup tahini
- 2 tbsp apple cider vinegar
- 1 garlic clove
- 1 lemon juiced
- Start by cooking the pasta in salted water according to the package directions.
- Once the pasta is done to al dente, drain and run under cold water, then set aside in a large bowl.
- While the pasta cooks, make the pesto sauce. Place all the ingredients in a food processor and pulse until creamy. Set aside in a jar.
- To the bowl with the pasta, add the cabbage, broccoli, and artichokes.
- Add the pesto sauce and toss to combine.
- use any pasta of your choice
- you may use any homemade pesto sauce or store-bought
- store in the fridge for up to 4 days