A Big GREEN Salad
Prep time
Cook time
Total time
Lots of greens fill this salad, all tossed in a creamy, yogurt based dressing, along with fresh herbs.
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 4
  • 1 c. dry pasta (gemelli, fusilli, elbow, orecchiette, shells, etc.)
  • 2 cups fresh lettuce (whatever you have), rinsed & patted dry
  • 1 c. sugar snap peas, trimmed and strings removed
  • 6-8 large asparagus, stems removed
  • ½ c. cucumber, sliced
  • 1-2 scallions, sliced (optional)
  • Handful fresh micro greens (if you don’t have them, use more lettuce)
  • Handful fresh herb leaves (I used cilantro & parsley)
Creamy Herb Dressing
  • 3 Tb. mayonnaise
  • 1 Tb. 2% Greek yogurt
  • 1 Tb. rice vinegar
  • 1 tsp. lemon juice
  • 1 scallion, minced
  • 1 small garlic clove, peeled & minced
  • ½ c. chopped chives, basil and parsley (or other herbs you prefer)
  • ¼ tsp. kosher salt
  • ⅛ tsp. freshly ground black pepper
  1. In a small mixing bowl, combine Dressing ingredients and whisk until well combined; refrigerate until ready to use.
  2. Cook pasta according to package directions. Near the end of the pasta’s cooking time, toss in the snap peas and asparagus; allow them to sit in the water about 1 minute, then remove with a slotted spoon and chill down in a bowl of water with some ice cubes (the blanching process makes them tender/crisp, eliminating any raw flavor) then pat dry and set aside.
  3. When pasta is cooked, pour it into a colander, rinse with cold water and let it sit for a few minutes before assembling with the other salad ingredients.
  4. Assemble salad ingredients (including cooked pasta) in a large mixing bowl.
  5. Add a few small spoonfuls of dressing and mix gently to coat (you don’t want to saturate the salad, simply dress it lightly).
  6. Sprinkle with a few grinds of fresh black pepper, then serve.
This recipe will make more dressing than you need, but you can save it for the next day!
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/a-big-green-salad/