Green Goddess Pasta Salad

We updated this classic 1920’s salad dressing and mixed it with rice pasta for a grand debut. Fresh herbs, combined with farm fresh vegetables and rice pasta, create a delightful summer main course or side.

Yield

4 servings

Time

25 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Fettuccine
1/2 cup chopped Italian parsley (flat leaf)
1/4 cup chopped chives
2 tablespoons chopped tarragon leaves
2 cloves garlic
3 anchovy fillets
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh squeezed lemon juice
Salt and pepper
6 cups sliced seasonal vegetables

Directions

1.	Put a large pot of salted water on to boil.
2.	Meanwhile add parsley, chives, tarragon, garlic, and anchovies to a food processor fitted with a metal blade. Process until finely minced.
3.	Add mayonnaise, sour cream and lemon juice. Process until smooth and salt and pepper to taste. Set aside.
4.	Cook Notta Pasta according to directions on box. Rinse pasta quickly in lukewarm water and add to large bowl. Add desired amount of dressing and let sit a few minutes to absorb flavors.
5.	Add vegetables and toss. Add more dressing and adjust seasonings as needed. Serve.

Test Kitchen tip:

Cube or slice vegetables while pasta is absorbing dressing flavors.

Note:

This is a great side salad for a chicken or seafood entrée.

Green Goddess Pasta Salad

In this recipe

Notta Pasta Rice Fettuccine