Green Goddess Pasta Salad
Fructans · GOS · Lactose · Polyols
Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.
Source: New York Times Cooking Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced…
Directions
- 1
In a pot of heavily salted water, cook the tortellini according to the package directions.
- 2
Make the dressing: While the water comes to a boil, chop enough of the fennel fronds to equal ¼ cup. Put the fronds in a blender. Thinly slice enough of the fennel bulb for ¾ cup, and set it aside. (Reserve any remaining fennel for another use.)
- 3
Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, ½ teaspoon fine sea salt, and ¼ teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.
- 4
As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it’s still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.
- 5
Toss the sliced fennel and the sugar-snap peas in a bowl with tortellini. Drizzle with more dressing, tossing if needed.
- 6
To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil, and grind more fresh pepper over.
Diets
Fits as written
- Vegetarian
- Pescatarian
- Nut-free
- Halal-friendly
- Mediterranean
- Low-sodium
Works with easy swaps
Gluten-free (1)
- (9- to 10-ounce) packages cheese tortellini → gluten-free filled pasta (tortellini or ravioli)
How we decide
- Vegetarian:
- No meat, poultry, fish, shellfish or gelatin (including stock made from them).
- Vegan:
- Vegetarian, plus no dairy, eggs or honey.
- Pescatarian:
- No meat, poultry or gelatin; fish and shellfish are fine.
- Gluten-free:
- No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
- Dairy-free:
- No milk, butter, cream, yogurt, cheese or other dairy.
- Egg-free:
- No eggs, egg noodles or mayonnaise.
- Nut-free:
- No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
- Low FODMAP:
- Rated from the ingredient list; see the Low FODMAP badge on each recipe.
- Halal-friendly:
- No pork products, alcohol or gelatin. This can't confirm halal sourcing.
- Paleo:
- No grains, legumes, dairy, refined sugar or seed oils.
- Mediterranean:
- No red or processed meat and no butter, lard, margarine or cream as cooking fats.
- Low-carb:
- About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
- Keto:
- About 10 g net carbs or less per serving, with at least 55% of calories from fat.
- Atkins:
- About 10 g net carbs or less and 5 g sugar or less per serving.
- High-protein:
- 25 g protein or more per serving.
- Low-sodium:
- About 600 mg sodium or less per serving.
Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.
Nutrition Facts
Per serving (4 servings)
- Protein
- 17.1 g
- Carbohydrates
- 125.4 g
- Sugars
- 40.8 g
- Fiber
- 5.6 g
- Fat
- 19.8 g
- Saturated fat
- 7.1 g
- Sodium
- 57 mg
Estimated from USDA ingredient data. Brands, substitutions and cooking methods will change the real numbers.
Have Leftover Yogurt?
A Fork in the Road
Whenever possible use really good fresh pasta. For example, if you are in the Seattle area, think about going down to Pike Place Market and visiting DeLaurenti Food and Wine and buying their 4 Cheese Tortelini.
Pairs Well With
Published June 2, 2024