Catastrophe Kitchen | Green Goddess Dressing

I have made this dressing three times in the last two weeks, and I’m still not over how easy and delicious it is. Piles of fresh herbs and tangy Greek yogurt blend up into a garlicky sauce you’ll want to eat all summer. I drizzle it on greens, stir it into potato salad, serve it alongside veggies as a dip, and slather it across grilled meat or sandwiches. If that’s not enough inspiration for you, I’ve also included a recipe for a pasta salad, below.You will need: 2 cloves garlicJuice of 1 lemon1/2 C mayo1 5oz container Greek yogurt1/2 t salt1 C basil leaves1/2 C parsley (1/3 bunch)1 C spinach leaves2 T fresh Tarragon leaves (from about 2 sprigs)3 scallions (green tops only)(You won’t need everything pictured unless you’re looking to make the pasta salad.If you’re using a blender, it’s important to add the liquidy ingredients first so your blade has something to pull the herbs into. So first, add garlic, lemon juice, mayo, yogurt, scallions, and salt to your blender or food processor. Strip the leaves from all of your herbs and add the leaves to your blender, as well.Blend or process until uniform (there will be bits of herbs throughout). Dunk some bread in there and taste it. Add salt and pepper to taste, and add lemon zest if you’d like it a little more tart. Scrape into a container and serve with everything.Green Goddess Pasta SaladYou will need: Green Goddess dressing4 small zucchini1 bunch asparagus2 cans white beans1 bag rotini pasta1/2 Shallot, sliced thinly2 T capersHeat your oven or air fryer to 425F. Cut your zucchini in coins. Cut off the woody stems of the asparagus and discard; cut the asparagus spears into thirds. Toss the veggies in oil, sprinkle with salt, and roast for 15-20 minutes, checking and tossing every so often, until they are browned in spots and softened. While the veggies roast, cook the pasta according to package directions. Slice shallot. Drain beans. When the veggies and pasta are done, add everything to a large bowl and toss with about ¾ cup of Green Goddess dressing while hot.Refrigerate the salad until cool, 1-2 hours, then toss with another ½ cup of dressing (or as much as you would like to add). Serve or refrigerate up to 4 days.