Green Goddess Pasta Salad

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 40 minutes

Składniki

Kosher salt

1 lb. fusili pasta

8 oz. asparagus, trimmed, cut into 2" pieces on a bias

1 garlic clove

1 c. Greek yogurt, preferably whole fat

1/4 c. mayonnaise

1/4 c. shredded Parmesan

Juice of 1 lemon

1 c. packed fresh basil leaves, plus more (optional) for serving

1/2 c. packed fresh parsley leaves, plus more (optional) for serving

1/4 c. chopped chives, plus more (optional) for serving

1/4 c. packed fresh dill, plus more (optional) for serving

Pinch of crushed red pepper flakes

Freshly ground black pepper

1 (15-oz.) can chickpeas, drained, rinsed

2 Persian cucumbers, cut into half-moons

1 c. green olives, pitted, halved

1/2 c. crumbled feta, divided

Wskazówki

In a large pot of boiling salted water, cook pasta, stirring occasionally and adding asparagus during the last 3 minutes of cooking, until al dente according to package directions. Drain and let cool.

In a blender or food processor, pulse garlic, yogurt, mayonnaise, Parmesan, and lemon juice until combined. Add basil, parsley, chives, dill, and red pepper flakes; season with salt and black pepper. Blend until smooth. Adjust seasonings as needed.

Transfer pasta and asparagus to a large bowl. Add chickpeas, cucumbers, olives, and 1/4 cup feta. Pour dressing over and toss to combine. Top with remaining 1/4 cup feta and more herbs, as desired.

Wartości Odżywcze

• Kalorie: 448
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Trans: 0 g
• Cholesterol: 19 mg
• Sód: 592 mg
• Węglowodany Całkowite: 53 g
• Błonnik Pokarmowy: 7 g
• Cukry Całkowite: 6 g
• Białko: 18 g