Green Goddess Pasta Salad Hot & Cold is a nice way of saying we enjoyed this meal warm one night and cold the following night as leftovers! We waste so much food and I have decided to put a stop to it. Luckily everyone enjoyed this tremendously both last night and with slight additions, cold, today!
Warm Green Goddess Pasta Salad
1 box small pasta (I used small shells)
1 red pepper, diced
1 orange pepper, diced
1 yellow pepper, diced
(Feel free to add 1 green pepper. My kids are not fond of it.)
1 can of olives, or container of kalamata olives
1 package of feta or goat cheese, crumbled
1 small bunch of scallions, sliced and ends trimmed off (about 8)
2 cloves of garlic, minced
1 can of garbanzo beans rinsed and drained
1/8 cup Trader Joe's Green Goddess Salad Dressing -- If you cannot get this use a good quality Greek Salad Dressing
(I am endorsing another packaged product... this stuff is amazing!!!)
Place pasta in a large pot and cook per directions on package.
While pasta is cooking cut veggies and set aside in a large mixing bowl. Add garlic, garbanzos, olives and salad dressing. Mix well so that the flavors have a chance to marry.
When the pasta is ready, remove from heat and drain. Return to pan. Add vegetable mixture and mix well. The feta will melt and blend in with the pasta and dressing. Serve immediately.
Green Goddess Pasta Salad Cold
This is more of a traditional pasta salad. Would be a great side dish to accompany any summer barbeque.
To the pasta add 1 small cucumber cubed
3-4 medium campari or plum tomatoes (If in season use garden grown of course!)
Add about 2 tbs of the Green Goddess Dressing and mix well.