Green Goddess Pasta Salad (Printable)
Creamy green goddess pasta salad with fresh herbs, crisp veggies, avocado and lemony herb dressing—ideal for picnics.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta such as fusilli, rotini, or penne
→ Vegetables & Greens
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 cup sugar snap peas, sliced
05 - 2 cups baby spinach, roughly chopped
06 - 2 scallions, thinly sliced
07 - 1 small avocado, diced
→ Green Goddess Dressing
08 - 1/2 cup mayonnaise
09 - 1/2 cup plain Greek yogurt
10 - 1/4 cup fresh parsley leaves
11 - 1/4 cup fresh basil leaves
12 - 2 tbsp fresh chives
13 - 2 tbsp fresh tarragon or dill
14 - 2 tbsp freshly squeezed lemon juice
15 - 1 small garlic clove
16 - 1 tsp Dijon mustard
17 - Salt and freshly ground black pepper, to taste
→ Garnish
18 - 2 tbsp toasted pumpkin seeds or sunflower seeds
19 - Fresh herbs for serving
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook until al dente according to package directions. Drain through a colander and rinse thoroughly under cold running water to halt further cooking. Set aside to drain completely.
02 - While the pasta cooks, combine mayonnaise, Greek yogurt, parsley, basil, chives, tarragon, lemon juice, garlic, and Dijon mustard in a blender or food processor. Season with a pinch of salt and pepper. Blend on high until the dressing is completely smooth and a vibrant green color. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, sliced sugar snap peas, chopped baby spinach, thinly sliced scallions, and diced avocado.
04 - Pour the green goddess dressing over the pasta and vegetable mixture. Toss gently with a large spoon or tongs until every component is evenly coated with dressing.
05 - Transfer the salad to a serving bowl. Scatter toasted pumpkin seeds or sunflower seeds over the top and finish with additional fresh herbs. Serve immediately, or cover and refrigerate for up to 4 hours to allow the flavors to meld together.
# Expert Advice:
01 -
- The green goddess dressing is so good you will catch yourself eating it straight off a spoon before the pasta even cools down.
- It comes together in the time it takes to boil pasta, which makes it a weeknight hero when you want something vibrant without any fuss.
- Every single bite tastes different thanks to the mix of crunchy snap peas, creamy avocado, and that herb packed dressing.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will continue cooking the pasta and turn your salad into a gummy mess.
- The dressing thickens considerably in the fridge so if you make it ahead, stir in a splash of water or extra lemon juice before tossing.
- Hold off on dicing the avocado until right before assembly because once exposed to air it browns faster than you expect and the salad loses its fresh appeal.
03 -
- Blanch the snap peas for thirty seconds in the pasta water during the last moments of boiling to brighten their color and soften them just slightly while keeping the crunch.
- Taste your dressing on an actual piece of cooled pasta rather than from a spoon because the salt perception changes completely once it lands on something bland.