This Green Goddess Chicken Pasta Salad is creamy, herby, and packed with protein. Tossed with tender pasta, juicy chicken, crisp cucumbers, and a vibrant avocado-based dressing, it’s the perfect balance of fresh and satisfying. Topped with crispy shallots and toasted nuts for crunch, this pasta salad makes a flavorful meal-prep hero or an easy weeknight dinner.
Ingredients
Crispy Shallots
½ cup Graza Frizzle Olive Oil
1 large Shallot, sliced very thin
Green Goddess Dressing
1 Ripe avocado
½ cup Good Culture whole milk cottage cheese
⅓ cup fresh cilantro, leaves and tender stems
⅓ cup fresh parsley, leaves and tender stems
¼ cup fresh mint leaves
2 garlic cloves, smashed
1 lemon, juiced + zest
1 tsp salt
¼ tsp fresh cracked black pepper
1 tsp apple cider vinegar
⅓ cup water
2 tsp Graza Drizzle Olive Oil
Pasta Salad Assembly
12oz Radiatori Pasta, or any spiral shaped pasta
¾ lb Cooked chicken breast , cut into cubes about the same size as the pasta
1 cup Cherry tomatoes, quartered
1 cup Persian Cucumbers, cut into half moons
¼ cup Toasted pine nuts, or toasted chopped walnuts + more for topping
½ cup Feta, crumbled + more for topping
2 Tbsp Fresh chives, finely chopped
Instructions
COOK YOUR SHALLOTS: In a small sautee pan, heat up a ½ cup of Graza Frizzle on medium low heat to approximately 200F. Be careful not to heat your oil up too much, shallots fry up much better in lower temperatures. Once heated, add your sliced shallots into the oil and fry for 7-10 minutes until golden brown. Remove the shallots from the oil and place on a paper towel lined plate to drain the excess oil.
MAKE GREEN GODDESS DRESSING: In a food processor, blend together all the ingredients except the water until smooth. Slowly add in the water while the food processor is on and blend until desired consistency is reached. Add more water or lemon juice for a more drizzly texture. Set aside.
COOK PASTA: Bring a large pot of salted water to a boil, cook your pasta to Al Dente according to the package directions. Once cooked, strain your pasta and rinse it with cold water to stop the cooking process.
ASSEMBLE: In a large mixing bowl, combine cooked pasta, cubed chicken, cherry tomatoes, cucumbers, toasted pine nuts, crumbled feta, chopped chives, and stir to combine. Serve immediately topped with fried shallots, extra chopped herbs, crumbled feta, toasted pine nuts, and Graza Drizzle.