Green Goddess Pasta Salad

green-goddess-pasta-salad Photo: Travis Rathbone


  • 12 ounces spinach-and-cheese mini ravioli or tortellini
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 pound frozen peas, thawed
  • 3 tablespoons sliced almonds
  • 6 cups chopped upland cress, watercress or baby arugula
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Parmesan cheese shavings


1. Cook pasta as package label directs; add asparagus and peas during last 2 minutes. Drain well and let cool slightly.

2. While pasta is cooking, place almonds in a small dry skillet over medium heat and cook, shaking pan often, until lightly toasted, 1 to 2 minutes. Transfer to a bowl to cool.

3. Place pasta and vegetables in a large bowl and toss in cress, oil, salt and pepper. Top with almonds and cheese.

  • Yield: Makes: 6 servings (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 300
Fat per serving: 9g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 16g
Carbohydrate per serving: 41g
Fiber per serving: 7g
Cholesterol per serving: 32mg
Iron per serving: 4mg
Sodium per serving: 587mg
Calcium per serving: 233mg

Good to Know

Sliced almonds are a supermarket shortcut that provides protein, calcium, and a satisfying crunch.