Green Goddess Pasta Salad (Printable)
Vibrant pasta with crisp vegetables and tangy herb dressing, perfect for summer gatherings.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (fusilli, rotini, or penne)
→ Vegetables
02 - 1 cup snap peas, trimmed and halved
03 - 1 cup cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup radishes, thinly sliced
06 - 1/2 cup baby spinach, roughly chopped
07 - 1/4 cup scallions, thinly sliced
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 1/4 cup fresh parsley leaves
11 - 1/4 cup fresh basil leaves
12 - 2 tbsp fresh chives
13 - 1 tbsp fresh tarragon (or 1 tsp dried)
14 - 2 tbsp lemon juice
15 - 1 small garlic clove
16 - 1 tsp Dijon mustard
17 - 1/4 tsp salt
18 - 1/4 tsp black pepper
19 - 2 tbsp extra-virgin olive oil
→ Optional Toppings
20 - 1 ripe avocado, diced
21 - 2 tbsp toasted sunflower seeds or pumpkin seeds
# How To Make It:
01 - Cook the pasta in salted boiling water according to package instructions. Add the snap peas during the last 2 minutes of cooking. Drain thoroughly and rinse under cold water to stop cooking process. Set aside to cool completely.
02 - Combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon, lemon juice, garlic, Dijon mustard, salt, black pepper, and olive oil in a blender or food processor. Blend until completely smooth and vibrant green in color. Adjust seasoning if needed.
03 - In a large mixing bowl, add the cooled pasta and snap peas along with cucumber, cherry tomatoes, radishes, spinach, and scallions. Toss gently to distribute vegetables evenly throughout the pasta.
04 - Pour the prepared Green Goddess dressing over the pasta and vegetable mixture. Using a large spoon or salad tongs, toss gently and thoroughly to coat all ingredients evenly with the dressing.
05 - Top the salad with diced avocado and toasted seeds if using. Serve immediately chilled or at room temperature. Refrigerate any leftovers in an airtight container for up to 2 days.
# Expert Tips:
01 -
- The homemade dressing tastes infinitely fresher than anything store bought and keeps for days in your fridge
- It travels beautifully and actually gets better as the flavors mingle, making it perfect for meal prep or picnics
02 -
- Rinse the pasta under cold water after draining to stop cooking and prevent it from absorbing all the dressing too quickly
- The dressing thickens in the fridge, so stir in a splash of water or olive oil before serving leftovers
03 -
- Blend the dressing ingredients except oil first, then drizzle in the olive oil while the motor runs for the silkiest texture
- If the dressing tastes too sharp, let it sit for 15 minutes, then taste again before adding more salt