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Greek Goddess Pasta Salad

Greek Goddess Pasta Salad

  • Prep

    40 m
  • Cook

    10 m
  • Ready In

    1 h 50 m
juliemay7

juliemay7

This is a deliciously decadent, filling, and easily vegan pasta salad that I made up on the spot to bring to a potluck. It's so versatile, you can add or omit almost anything!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1614 mg
  • 65%

Based on a 2,000 calorie diet

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Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink, rinse with cool water and place in a large bowl.
  2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli , recover, and steam until just tender, 2 to 6 minutes depending on thickness. Rinse the broccoli with cold water, finely chop, and add to pasta.
  3. Stir in the garlic, red onion, artichoke hearts, kalamata olives, roasted red peppers, Roma tomatoes, sun-dried tomatoes, zucchini, cucumber, and yellow pepper and combine well.
  4. Cut the avocados in half, remove the pit, and remove from the skin with a large spoon. Cut the avocados into large pieces, place in a small bowl and mash well with a fork. Slowly whisk in the Greek dressing until well combined. Pour the Greek-avocado dressing into the pasta salad and gently toss. Refrigerate for at least one hour before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KymInNM
15

KymInNM

3/5/2009

My avocados weren't ripe enough, so I made this without, and it was still delicious. You can really make this according to your preference: I used 16 oz whole-wheat fusilli, omitted the broccoli and onion, roasted my own peppers, and made my own Greek dressing (red-wine vinegar, olive oil, garlic, Dijon mustard, and fresh oregano). A great combination of veggies with lots of contrasting textures and vibrant flavors! It makes a ton, but as with any pasta salad, it's better the longer it sits. Can't wait to try this with avocados! UPDATE: The avocados added a nice creamy texture, but not much flavor. I think I'd rather just chop them up and mix them in with the rest of the veggies.

Val
7

Val

5/7/2009

Loved everything except the artichokes and the zucchini. I think they gave it a sour/bitter taste. But I'm not a fan of either. Would leave them out next time. I used whole wheat pasta and it was great. Make sure you get a really ripe avocado!

kelli
7

kelli

4/6/2009

It was good, but we only made for four people, and should have definitley cut in half or maybe by a third. Alot of Pasta Salad!! We had alot of leftovers.

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