Greek Goddess Pasta Salad Recipe - Allrecipes.com
Greek Goddess Pasta Salad Recipe
  • READY IN ABOUT 2 hrs

Greek Goddess Pasta Salad

Recipe by  

"This is a deliciously decadent, filling, and easily vegan pasta salad that I made up on the spot to bring to a potluck. It's so versatile, you can add or omit almost anything!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    40 mins
  • COOK

    10 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink, rinse with cool water and place in a large bowl.
  2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli , recover, and steam until just tender, 2 to 6 minutes depending on thickness. Rinse the broccoli with cold water, finely chop, and add to pasta.
  3. Stir in the garlic, red onion, artichoke hearts, kalamata olives, roasted red peppers, Roma tomatoes, sun-dried tomatoes, zucchini, cucumber, and yellow pepper and combine well.
  4. Cut the avocados in half, remove the pit, and remove from the skin with a large spoon. Cut the avocados into large pieces, place in a small bowl and mash well with a fork. Slowly whisk in the Greek dressing until well combined. Pour the Greek-avocado dressing into the pasta salad and gently toss. Refrigerate for at least one hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2009

My avocados weren't ripe enough, so I made this without, and it was still delicious. You can really make this according to your preference: I used 16 oz whole-wheat fusilli, omitted the broccoli and onion, roasted my own peppers, and made my own Greek dressing (red-wine vinegar, olive oil, garlic, Dijon mustard, and fresh oregano). A great combination of veggies with lots of contrasting textures and vibrant flavors! It makes a ton, but as with any pasta salad, it's better the longer it sits. Can't wait to try this with avocados! UPDATE: The avocados added a nice creamy texture, but not much flavor. I think I'd rather just chop them up and mix them in with the rest of the veggies.

 
Most Helpful Critical Review
Mar 20, 2013

Not enough flavor, couldn't save it with additional seasoning.

 

9 Ratings

May 07, 2009

Loved everything except the artichokes and the zucchini. I think they gave it a sour/bitter taste. But I'm not a fan of either. Would leave them out next time. I used whole wheat pasta and it was great. Make sure you get a really ripe avocado!

 
Apr 06, 2009

It was good, but we only made for four people, and should have definitley cut in half or maybe by a third. Alot of Pasta Salad!! We had alot of leftovers.

 
Jul 08, 2010

Wonderful veggie & pasta salad. I skipped the avos & broccoli and made my own dressing (Absolutely Fabulous Greek House Dressing) I added a carton of crumbled feta and some chickpeas too. Delicious still several days later.

 
Apr 25, 2011

I made this with 16 oz rotini and no avocado or dressing. I used some of the oil from the various jarred items to moisten the noodles and added grated zucchini and carrot. It was very flavorful and fresh tasting, not soggy or oily like I might imagine this would be with so much dressing added to it. The flavors worked nicely together.

 
Jan 11, 2012

Super good!! I made a homemade dressing, but Im sure the a bottled one will work just as good. I left out the olives also. It did make a lot of food. There was 3 1/2 of us eating (the half was a small portion). There was still enough leftovers for another meal. It was a little expensive to prepare, but very healthy and tasty.

 
Sep 01, 2014

The picture shown, is not for this recipe. Nonetheless, I made the recipe, omitted the broccoli and used black olives instead of kalamata olives. It was so good and relatively healthy. If I make it again, I will add some avocado chunks to the pasta but then I love avocado!

 

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Nutrition

  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 34.7 g
  • 53%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 1614 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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