Green Goddess Pasta Salad

Green Goddess Pasta Salad - serves 4 as a side dish

  • 1/4 tsp. anchovy paste
  • 1/4 tsp. dried red chili flakes
  • zest and juice of 1 lemon
  • 2 cloves garlic, smashed
  • 2 tablespoons mayonnaise - I prefer Duke's or homemade
  • 2 tablespoons plain yogurt or sour cream
  • 2 cups fresh herbs - tough stems removed - I used basil, flat leaf parsley, chives and baby arugula. Use whatever you prefer or have already in your fridge!
  • 1/2 pound (dry) tortiglioni, farfalle, campanelle or orcchiette pasta
  • 1/2 pound cherry or grape tomatoes, cut in half
  • kosher salt and fresh ground black pepper to taste

- In a large stockpot, bring 2 quarts of water to a rolling boil. Add pasta and cook until al dente. Drain and rinse with cool water to bring pasta temperature down. Allow to sit in strainer and drain thoroughly.
- Meanwhile, add anchovy paste, red chili flakes, lemon zest and juice, garlic, mayo, yogurt and herbs to a food processor. Puree until smooth and well mixed. Taste and adjust salt and pepper levels - with the addition of the anchovy paste, you may not need the salt.
- Add the cooled pasta and tomatoes - and whatever additional veggies you choose to throw in - to a large salad bowl. and fold in dressing. This recipe makes more dressing than you need to liberally coat the pasta so add it gradually and enjoy the leftover dressing as a dip or on wedge salads! This tastes best if it has at least 4 hours or so to cool and percolate together and would be fabulous overnight.

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