Green goddess pasta salad

Indulge in the divine fusion of fresh greens and savory pasta in this heavenly green goddess pasta salad. Taste the delightful blend of flavors!

Ingredients:

• 340g fusilli or other short pasta
• 3 cups bite-size broccoli florets (6 to 7 oz.)
• 5 cups loosely packed fresh tender herbs (from about 3 bunches), such as parsley, dill, basil, and tarragon
• .50 cup chopped chives
• .50 cup sour cream
• 3 tablespoons mayonnaise
• 3 tablespoons fresh lemon juice (from 2 lemons)
• 1.50 teaspoons kosher salt, plus more for cooking pasta
• .50 teaspoon freshly ground black pepper
• 4 oil-packed whole anchovies
• 2 cloves garlic, chopped (2 tsp.)
• 1 15.5-oz. can quartered artichoke hearts, drained and chopped
• 1 cup crushed pita chips
• .50 cup crumbled feta (optional)

Instructions:

1. Start by bringing a pot of well-salted water to a boil on high heat. Cook the pasta following the instructions on the package, and add broccoli for the last 2 minutes of cooking. Once done, drain the pasta and broccoli, then allow them to cool on a baking sheet for around 10 minutes before transferring to a large bowl.
2. While the pasta is cooling, blend together the herbs, chives, sour cream, mayonnaise, lemon juice, salt, pepper, anchovies, and garlic in a food processor until you get a smooth mixture, which should take about 30 seconds.
3. Combine the pasta with the herb dressing and artichoke hearts. Sprinkle crushed pita chips and feta cheese on top, if desired.
4. If you want to prepare this dish in advance, you can store the salad in the refrigerator without the chips and feta for up to 8 hours. Prior to serving, let it come to room temperature for about 30 minutes, then add the chips and feta on top.

Summary:

• Calories: 2482 kcal
• Fat: 82 g
• Protein: 93 g
• Carbs: 359 g
• Potassium: 3866 mg
• Magnesium: 658 mg