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Pasta Salad with Green Sauce

Heart and Lung

Pasta salad can get a bad rap for being unhealthy, but that isn’t always the case. The pasta is a canvas; you can make it as healthy or unhealthy as you want. If you’re looking for a greener, more nutritious option, check out this pasta salad with a green sauce filled with veggies that still packs a punch of flavor. This pasta salad is great as a side dish, but you can swap out the chickpeas for cooked chicken breast if you want to change this to a main course.

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Time: 20 minutes / Servings: 4-5


  • 3 cups pasta
  • 2 cups broccoli, chopped into small florets
  • 1 1/2 cups kale, finely chopped
  • 1 cup chickpeas, drained and rinsed
  • 1/2 cup green onion, finely diced
  • Salt and pepper to taste
  • 1/2 cup feta cheese (optional)
  • Red pepper flakes (optional)

Green Sauce Ingredients:

  • 2 cups cilantro
  • ½ cup tahini
  • ½ cup parsley
  • 2 clove garlic
  • 1 lemon, juiced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon of water
  • ½ teaspoon onion powder
  • Salt
  • Red pepper flakes (optional)


  1. Cook pasta according to the instructions on the package. Once done, drain and run under cold water to stop the cooking process.
  2. Place pasta in large bowl and chill for 10-15 minutes in the refrigerator
  3. While the pasta cools, start making the green sauce. In a blender, add all the sauce ingredients and blend until smooth.
  4. After 15 minutes in the fridge, or until chilled, add the broccoli, kale, green onion and chickpeas to the bowl and mix until well combined.
  5. Pour thegreen sauce over the pasta and mix until evenly coated.
  6. Top the pasta with feta cheese and red pepper flakes (optional).

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Denise Austin, 65, Ensurem Ambassador

Best-Selling Author, Creator of Fit Over 50 Magazine

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