Ingredients:

  • 1 lb short pasta (fusilli, rotini, or campanelle)
  • 1 cup plain Greek yogurt
  • 1 cup fresh basil leaves, packed
  • 0.5 cup fresh Italian parsley
  • 0.25 cup fresh chives, chopped
  • 2 cloves garlic, peeled
  • 1 medium shallot, peeled and halved
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp capers, drained
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup frozen peas, thawed
  • 1 large English cucumber, quartered and sliced
  • 0.5 cup toasted pepitas
  • 2 cups baby spinach, roughly chopped
  • 0.5 cup feta cheese, crumbled

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta for 1 minute less than the package directions to achieve al dente texture.
  2. In the last 30 seconds of pasta cooking, toss the frozen peas into the boiling water to blanch. Drain the pasta and peas together and rinse immediately with cold water to stop the cooking process.
  3. In a high-speed blender or food processor, combine Greek yogurt, basil, parsley, chives, garlic, shallot, olive oil, lemon juice, capers, salt, and pepper. Blend on high until the dressing is a uniform, electric green color and completely smooth.
  4. In a large mixing bowl, combine the cooled pasta and peas with the sliced cucumber, chopped baby spinach, and crumbled feta cheese.
  5. Pour the green goddess dressing over the salad and toss thoroughly to coat. Garnish with toasted pepitas just before serving to maintain crunch.