Green Goddess Pesto Pasta Salad

A Green Goddess Pesto Pasta Salad made with avocado, cashews, and basil, tossed with chickpea pasta noodles and olives

5 from 1 reviews

A pasta salad featuring a green goddess pesto made with basil or parsley, avocado, cashews, lemon, garlic, nutritional yeast, olive oil, salt, and pepper. Perfect for a dish to pass or potluck gathering!



Green Goddess Pesto

Pasta Salad


  1. Make the pesto: Place the basil, olive oil, lemon juice, cashews, salt, pepper, nutritional yeast, garlic, and avocado in the bowl of a food processor fitted with the ‘S’ blade. Begin blending, then add the water in a slow stream through the tube at the top of the machine. Blend until very smooth and creamy, then transfer to an airtight container and cover until ready to use.
  2. Cook the pasta according to the directions on the package. Drain and allow it to cool for a few minutes.
  3. Once the pasta has cooled, add desired amount of pesto. I didn’t measure, but I believe I used about half of the pesto in this recipe. Toss to coat.
  4. Add the tomato, olives, and feta, if using.
  5. Divide between four plates or bowls, and serve with a fresh green salad and/or crusty bread and butter or olive oil.


The green goddess pesto recipe makes a big batch (likely more than you will need for the pasta salad. Leftovers keep well in the fridge for several days, and it’s delicious on sandwiches/wraps, scrambled eggs, and bean/grain/veg bowls.

Keywords: Green Goddess Pesto, Green Goddess, Pesto Pasta Salad