Green Goddess Pasta Salad Food

GREEN GODDESS PASTA SALAD

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.

GREEN GODDESS PASTA SALAD

Steps:

• Cook pasta according to directions in heavily salted water. 2-3 minutes before it's finished cooking, add the broccoli florets and spinach to the pasta water. Drain and rinse the pasta and veggies together in a colander, and run cold water over it to rinse and cool it off.
• Meanwhile, mix the minced garlic (1 clove), kosher salt (1 teaspoon), olive oil (1/3 cup) and lemon juice (about 2 tablespoons) in the bottom of a large bowl. Whisk together until emulsified. Taste, adjust seasoning if necessary. (If you are making this ahead of time, remove half the dressing and reserve for later in a separate bowl or container.)
• Add the cooled pasta, broccoli, and spinach to the bowl with the dressing, along with the two diced avocados, pumpkin seeds (1/2 cup), and parmesan cheese (1/4 cup), if using. Toss everything together.
• Serve. If making ahead of time: cover, refrigerate, and toss with remaining dressing just before serving. If you have leftovers, an extra drizzle of olive oil and squeeze of lemon juice will help revive it if it's a bit dry.

GREEN GODDESS DRESSING

Steps:

• Whisk together all the ingredients or puree them until smooth in a food processor. Serve the dressing over mixed greens and lettuce. Store unused dressing refrigerated in an airtight container.

GREEN GODDESS PASTA SALAD

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In large bowl, stir together seasoning (from Suddenly Salad box), mayonnaise, sour cream, lemon juice, garlic powder and salt to make dressing.
• Add pasta, chick peas, spinach, peas, avocado, parsley, chives and basil to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

GREEN GODDESS PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt. Rinse with cold water; drain. Place in large bowl.
• Add next 4 ingredients; mix lightly.
• Mix dressing, mayo and lemon juice until blended. Pour over salad; toss to coat.

GREEN GODDESS PASTA SALAD WITH CHERRY TOMATOES

Steps:

• Mince and mash the anchovies, the garlic, and a pinch of salt to a fine paste and in a large bowl whisk together the paste, the mayonnaise, the yogurt, the scallions, the parsley, and the dill. In a saucepan of boiling salted water boil the pasta until it is tender and drain it in a colander. Rinse the pasta under cold water and drain it well. Add the pasta to the dressing, tossing it to coat is well, and stir in the tomatoes gently.

GREEN GODDESS CRAB SALAD

Steps:

• Cook pasta till al dente. Rinse with cold water and set aside to drain.
• Mix crab and veggies. Add to pasta.
• Mix sour cream, mayonnaise, milk and dressing mix.
• Pour dressing over salad and mix. Add cheddar and mix through. Chill for 30 minutes to set flavors.
• Enjoy on a bed of lettuce with crackers of your choice.