Green goddess dressing has to be one of my family's favorites! This recipe by far is on the top of our best of the best. Serve for dinner or lunch!
INGREDIENTS:
For the dressing:
Juice of 2 lemons (about 1/3 cup)
1/4 cup extra virgin olive oil
2 tbsp rice vinegar
1 cup of fresh basil leaves
1 cup fresh spinach
2 garlic gloves
1 small shallot, peeled
1/4 cup unsalted raw cashews
1/3 cup nutritional yeast
1 tsp fine sea salt
Handful of fresh chives (optional)
For the salad:
One 13.2 ounce pkg fusilli pasta, cooked according to package, drained, and cooled to room temperature
1 cup pitted Castelvetrano olives, chopped
1 cup snap peas, trimmed and chopped
1 bunch scallions, trimmed, light green and white parts cut into 1/4 inch slices
2 bunches broccolini, blanched and chopped into 1 inch pieces (3 to 4 cups)
7 ounces ciliegine (small mozzarella balls) cut in half
Fresh basil leaves for garnish
Directions:
1. MAKE THE DRESSING: Add the lemon juice, olive oil, and rice vinegar to a large high-powered blender and pulse to combine. Add the basil, spinach, garlic, shallot, nuts, nutritional yeast, salt, and chives, if using, and pulse again, until smooth.
2. Toss together the cooked pasta, olives, snap peas, scallions, broccolini, and mozzarella in a large bowl.
3. Pour the dressing over the pasta and stir until everything is evenly coated.
4. Garnish with mozzarella and fresh basil. Store any leftovers in the fridge in an airtight container for 3 to 5 days.
Enjoy!