Green Goddess Pasta Salad
Loaded up with green veggies, a fragrant, herb-packed dressing, and everyone's favorite mozzarella lookalike (it's burrata, baby!), green goddess pasta salad feels fancy but is just as at home in your stained lunchbox tupperware as it is on a fully set table.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- For the Dressing
- 1cup sour cream, plain full-fat Greek yogurt, or mayonnaise
- 1packed cup fresh basil leaves
- ½packed cup fresh parsley
- ½packed cup fresh dill
- 3medium crushed garlic cloves
- 3medium anchovy filets
- 2coarsely chopped medium scallions
- 2tablespoons Dijon mustard
- 2tablespoons freshly squeezed lemon juice
- 2tablespoons caper juice
- 1teaspoon fine salt, more to taste
- ½teaspoon fresh ground black pepper, more to taste
- For the Pasta
- Fine salt, as needed
- 1lb cascatelli or other short, toothy pasta
- 1tablespoon olive oil, plus more for drizzling
- 3coarsely chopped medium scallions
- 1medium zucchini, halved lengthwise and sliced into half moons
- 2tablespoons capers
- 2tablespoons finely chopped fresh parsley
- 2teaspoons red pepper flakes
- 1teaspoon lemon zest
- 1cup packed baby arugula
- 2large balls burrata
Instructions
Step 1
Gather the ingredients.Step 2
Make the dressing. Place 1 cup sour cream, plain full-fat Greek yogurt, or mayonnaise, 1 packed cup fresh basil leaves, 1/2 packed cup fresh parsley, 1/2 packed cup fresh dill, 3 medium crushed garlic cloves, 3 medium anchovy filets, 2 coarsely chopped medium scallions, 2 tablespoons Dijon mustard, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons caper juice, 1 tablespoon capers, 1 teaspoon fine salt, and 1/2 teaspoon fresh ground black pepper in a blender or food processor. Blend on high until very smooth. It’s ok if the herbs aren’t fully blended.Step 3
Bring a large pot of well-salted water to a boil; cook 1 lb cascatelli or other short, toothy pasta according to the box directions, about 15 minutes. Drain and transfer to a large bowl.Step 4
Pour the dressing into the bowl with the warm pasta and toss everything to combine. Taste and adjust seasoning with salt and pepper, if desired. Set aside.Step 5
Heat 1 tablespoon olive oil on medium-high in a large skillet until shimmering. Add 3 coarsely chopped medium scallions and cook, stirring occasionally, until beginning to brown, about 3 minutes.Step 6
Add 1 medium zucchini, halved lengthwise and sliced into half moons and continue to cook, stirring occasionally, until the scallions are charred and the zucchini is browned in spots, about 5 minutes. Add 2 tablespoons capers and continue to cook, 1 minute longer.Step 7
Transfer the mixture to the bowl with the pasta; toss to combine. Chill the pasta for at least an hour, but even better, covered in the refrigerator overnight.Step 8
When ready to serve, make the red pepper gremolata by stirring together 2 tablespoons finely chopped fresh parsley, 2 teaspoons red pepper flakes, and 1 teaspoon lemon zest.Step 9
Add 1 cup packed baby arugula arugula to the bowl with pasta and toss to combine; transfer to a serving plate or bowl.Step 10
Tear 2 large balls burrata and scatter across the top. Sprinkle with the red pepper gremolata, and serve.