Welcoming in the new year usually means ushering in new eating habits, too! This Green Goddess Kale and Pasta Salad is the perfect way to add some nutrients to your diet, not to mention plenty of flavor. Member’s Mark™ Green Goddess Seasoning is a bold and vibrant blend that includes dried onion, garlic, lemon, parsley, chives, and black pepper. You can also add grilled chicken or shrimp to make it a complete meal!
If you’re curious where Member’s Mark™ Green Goddess Seasoning gets its name, it originated from Green Goddess dressing, which was created in the 1920s by Chef Philip Roemer at the Palace Hotel in San Francisco. The dressing’s name and green color are a nod to the play, and it quickly became popular for its fresh and vibrant flavors.
- Grilled Chicken – Sliced or diced for a lean protein boost.
- Shrimp – Cooked and chilled for a seafood twist.
- Tuna – Canned or fresh, it pairs well with Mediterranean flavors.
- Hard-Boiled Eggs – Chopped for a creamy texture and extra protein.
- Ham – Diced for a savory, salty addition.
- Bacon – Crumbled for a smoky, crispy touch.
- Turkey – Shredded or diced for a lighter option.
- Cheese – Cubed or crumbled, like feta, mozzarella, or cheddar, for additional protein and creaminess.
- Chickpeas – Cooked for a vegetarian-friendly protein source.
- Tofu – Marinated and cubed for a plant-based option.
These proteins can be mixed and matched to suit different flavors and preferences.
Green Goddess Kale and Pasta Salad
Ingredients
- 8 oz Dried fusilli pasta (or pasta of your choice)
- 1½ tsp Garlic, minced
- 1 tbsp Butter
- 1 tsp Member's Mark™ Extra Virgin Olive Oil
- 8 cups Kale, chopped
- 2 tbsp Member's Mark™ Green Goddess Seasoning
- 1 Lemon, juiced
- ¼ cup Shredded parmesan
- ¼-½ cup Plain low-fat Greek yogurt
- 1 cup Hot pasta water divided
- 1 cup Cherry tomatoes, halved
Instructions
- Cook pasta al dente according to package instructions.
- While the pasta is cooking, sauté the garlic in the butter and olive oil over low heat in a big pot, being careful not to burn.
- Add the kale to the pot and mix with the butter, olive oil and garlic. Turn to medium-low heat. Season with Member's Mark™ Green Goddess Seasoning.
- Allow the kale to steam for about five minutes, or until tender. Stir in the lemon juice. Once the pasta is cooked, add it to the pot with the kale and stir.
- Finish by stirring in the parmesan, Greek yogurt, and a bit more pasta water. Add a few tablespoons at a time until your greek yogurt turns into a sauce. Stir in the cherry tomatoes, and serve.
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