Green pasta salad (Green goddess salad)

Recipe

Green pasta salad (Green goddess salad)

Impress your guests with this salad! There are many variations of this bright green salad, often called a Green goddess salad. This refreshing dressing is so flavourful and just what you need to add that special touch. It is so simple and made with just a few basic ingredients! Spinach, peas, herbs, and lemon are blended with butter beans, creating a beautiful, thick and creamy sauce. The beans also add some extra protein, making it extra wholesome!

Serves 4 – 6

Ingredients

Green sauce

½ x 410 g butter beans, drained (use the rest later in the week)

1½-2 large spinach leaves, roughly chopped

125 ml (½ cup) frozen peas, thawed

80 ml (⅓ cup) olive oil

15 ml (1 tbsp) water

30 ml (2 tbsp) freshly chopped herbs like mint, basil or Italian parsley

30 ml (2 tbsp) fresh lemon juice

10 ml (2 tsp) finely grated lemon rind

pepper to taste

Pasta

250 g cooked pasta of your choice like penne, shells or fusilli

1½-2 large spinach leaves, cut into thin strips

250 ml (1 cup) frozen peas, thawed

1-2 spring onions, diagonally sliced

1-2 slices feta cheese, cubed or crumbled

Method

1. Green sauce: Place all the ingredients in a large jug and blend with a stick blender, until smooth. Season to taste with pepper and more lemon juice and rind.
2. Pasta: Stir the green sauce into the cooked pasta until well coated. Gently toss through the remaining ingredients. Enjoy cold or at room temperature with a protein of your choice. This salad is best enjoyed on the day it was made, as the pasta absorbs a lot of the sauce, so enjoy it while it is nice and saucy.

Tips

1. Add some dried chilli flakes for extra heat. Alternatively, chopped green chillies to taste, or even sliced jalapeños will be delicious in the sauce.
2. Any other salad ingredients of your choice like cucumber, tomatoes or even mushrooms will be delicious in this salad. Make it a light meal by adding in 1-2 tins of drained tuna or some leftover shredded chicken.

Photo by Adel Ferriera for LiG Tydskrif‘s Spring 2026 issue.