Log In

All your food inspiration saved in one place

Log in to your account to save this recipe, or create an account and start building out your cookbook


Green Goddess Pasta Salad

Pasta salad is one of those things that we love to have on deck in the fridge for when we need a snack, quick lunch, or have a hungry kid in need of carbs. Use your favorite pasta shape and fresh spring veggies to make this staple salad.

Chef Tip: Blanching is a technique we love to use for green veggies, it preserves their color and their snap. Simply place your veggies into boiling water for a minute or two, til they turn bright green, then shock in an ice water bath to stop the cooking and preserve the texture. Drain and pat dry before storing or mixing.


  • Salt

  • 2 cups any small sized pasta (we used green penne!)

  • Haven’s Kitchen Edamame Green Goddess

  • 1 bunch asparagus, cut into small pieces and blanched

  • ½ head of broccoli, cut into small bite-sized florets and blanched

  • ½ bunch parsley, chopped

View Glossary Terms



Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta, and cook according to package directions


When the pasta is cooked, add it to a large bowl, and toss with about ¾ pouch of the Edamame Green Goddess along with the asparagus and the broccoli


Garnish with the chopped parsley and serve


Edamame Green Goddess

Our vegan take on a creamy, herby classic. Starring basil and mint, with pops of lime juice & Serrano pepper. Gluten-free. Vegan, Non-GMO, &…

We're your personal kitchen hotline.

We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust

View All Recipes

More to love


Shopping List

Enter your phone number and we'll text you the shopping list.

Get a convenient list of ingredients to pick up everything you need for this recipe.

By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.

Shopping list has been sent!

You're all set to get shopping and cooking.


1 Term found in this Recipe


Blanching is a technique for cooking vegetables that requires a short dip in boiling water, then a “shock” in ice water, both to preserve the color and stop the cooking to keep the vegetable firm. This method is typically used for vegetables like green beans, edamame, and other ingredients that require just a short cooking time and are going to be served cold or room temperature.

Your Cart ()

Checkout |  

Free shipping on orders over $50

You haven’t added anything to your cart yet.

Browse Products