I think this might be my favorite pasta salad I’ve ever made. Yeah, I’m totally stoked about it. And SO excited to share it with you guys today— and just in time for 4th of July weekend!
Because you totally need some form of pasta salad in your barbecue spread. You feel me?
Ok, so let’s start with the flavors. If you’re a cilantro fan, this salad is basically straight out of your dreams. I used almost an entire bunch of cilantro, along with some lime, garlic, and olive oil for the brightest, freshest dressing I could imagine. Literally cilantro heaven!
I tossed the tangy dressing with some brown rice pasta, fresh arugula, chickpeas, and crunchy asparagus— a little whole grain, a little protein, a little green. The balance of flavors was on POINT! Fresh and tangy and crunchy and tender— all good things when it comes to pasta salad. So, again, a must share for the few days before the 4th of July.
What are your plans for the big weekend?? We’re heading up to the lake with Nate’s family and I couldn’t be more excited about it!
There is something so special about weekends at the lake— maybe it’s how quiet and serene the mornings are, or how gorgeous the sun looks setting at night, or the late night campfires down by the water— it’s just, kind of, perfect.
We grew up with the Finger Lakes right down the road from us, so it’s no wonder it’s such a place of comfort. Oh, the memories!
Well, it’s been quite a busy week here in my end, so I’m going to keep it short and sweet before I start babbling on about a whole lot of nothing.
Hope y’all have the most wonderful, relaxing, family-filled weekend wherever you may be spending it!
Oh, and promise me some form of pasta salad is involved 😉
Green Goddess Pasta Salad with Cilantro Lime Dressing
Print recipe| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Main Dish, Salad, Side Dish |
Ingredients
- 8oz brown rice fusilli, or pasta of choice
- 1 cup thin asparagus, chopped into 2'' pieces
- 3 cups wild arugula
- 1 cup chickpeas, cooked or canned
for the dressing
- 1 cup cilantro leaves
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- juice of half a lime (a juicy one!)
- salt and pepper, to taste
Directions
| Step 1 | |
| Cook the pasta according to the package. Drain and set aside. While the pasta is cooking, steam your asparagus until tender, then drain and set aside. | |
| Step 2 | |
| Place all dressing ingredients into a high speed blender: cilantro, lime, olive oil, garlic, salt, and pepper. Puree until smooth and all ingredients are combined. Add a little more lime juice, salt, and pepper if desired. | |
| Step 3 | |
| Place arugula into a large bowl and top with warm pasta, chickpeas, and asparagus. Pour the cilantro lime dressing over the ingredients and toss to coat. Add any additional desired salt and pepper. Serve it up! | |
Yay! Green goddess! My favorite thing 😉
Ohhh me too girl 🙂
Ahhh perfect for the fourth!! Love all that green goodness 🙂
Thanks Erica! Have a great holiday weekend 🙂
This is the perfect summer dish! And definitely the kind of thing you’d bring once to a barbecue and have to bring over and over again 😛
Ohh I hope so!!
Sounds awesome, Liz!! I haven’t had a good pasta salad in a looooong time so I am excited to try this once I’m able to get back into the kitchen. Love me lots of cilantro!!
Agreed! Cilantro for dayssss
This pasta salad looks amazing!! I’m loving the chickpeas. Happy fourth!
Thanks Ashlyn! Hope you had a wonderful weekend 🙂
I haven’t had a pasta salad for a while..And that cilantro dressing!! Stunning photos!! 🙂
Thanks so much Amy! It’s definitely one of my favorite pasta salads for sure 😉