Save to Pinterest This Green Goddess pasta salad pairs al dente short pasta with halved cherry tomatoes, diced cucumber, sliced sugar snap peas, chopped spinach, scallions and avocado. A blender-made herb dressing of mayo, Greek yogurt, parsley, basil, chives, lemon and garlic coats the salad; toss gently, finish with toasted seeds. Chill briefly or serve at room temperature; swap vegan or gluten-free components as needed.
The farmers market was closing and I was walking past a stand when a woman handed me a massive bouquet of basil, parsley, and tarragon for a dollar because she did not want to pack it up.
I brought this to a rooftop potluck in July and watched three people ask for the recipe before they even finished their plates.
Ingredients
- Short pasta (350 g): Fusilli and rotini are ideal because their spirals catch the dressing in every little groove.
- Cherry tomatoes (1 cup, halved): They burst slightly when tossed and release just enough sweetness into the mix.
- Cucumber (1 cup, diced): English cucumbers work best since you avoid the watery seed core.
- Sugar snap peas (1 cup, sliced): The crunch they add is something you will miss if you skip them.
- Baby spinach (2 cups, chopped): Wilt slightly into the warm pasta and it becomes part of the base rather than a separate salad element.
- Scallions (2, sliced): Gentler than red onion and they do not overpower the herbs.
- Avocado (1 small, diced): Fold it in last and gently so the cubes stay intact.
- Mayonnaise (1/2 cup): The body of the dressing and worth using a good quality one here.
- Greek yogurt (1/2 cup): Balances the richness with tang and lightens the whole thing up.
- Fresh parsley (1/4 cup): Flat leaf parsley has a brighter flavor than curly for blending.
- Fresh basil (1/4 cup): Tear it off the stem and pack it loosely into the measuring cup.
- Fresh chives (2 tbsp): Their mild onion flavor bridges the herbs and the vegetables beautifully.
- Fresh tarragon (2 tbsp): This is the secret ingredient that makes it taste like green goddess dressing and not just herb sauce.
- Lemon juice (2 tbsp): Fresh squeezed only because the bottled version tastes flat against all these bright herbs.
- Garlic (1 small clove): One is enough since raw garlic can easily take over a blended dressing.
- Anchovy fillets (1 to 2, optional): They dissolve completely and add depth without any fishiness.
- Dijon mustard (1 tsp): Acts as an emulsifier so the dressing holds together rather than separating.
- Salt and pepper: Season gradually and taste as you go since the anchovy and mustard already contribute salt.
- Toasted pumpkin or sunflower seeds (2 tbsp): The finishing crunch that makes each bite more satisfying.
Instructions
- Cook the pasta:
- Boil it in well salted water until just al dente because it will soften slightly more when dressed and cooled.
- Blend the dressing:
- While the pasta bubbles away, dump every dressing ingredient into the blender and let it run until you see a uniformly vivid green cream.
- Combine everything:
- Toss the cooled pasta with all the vegetables in a big bowl and pour the dressing over while folding gently.
- Finish and serve:
- Scatter the toasted seeds on top and add a few extra herb leaves if you have them left over.
Save to Pinterest My neighbor stopped by while I was photographing this bowl on the fire escape and ended up eating half of it with a fork straight from the serving dish.
Making It Your Own
Throw in chickpeas or grilled chicken if you want it heartier, or swap the spinach for arugula when you need a peppery bite.
Keeping It Fresh
Store leftovers in a sealed container for up to two days though the avocado will brown slightly which is purely cosmetic and harmless.
Serving Suggestions
This pairs perfectly with grilled bread, a cold soup, or simply on its own in a big bowl on the couch.
- Chill it for thirty minutes before serving if you have the time because the flavors settle and deepen.
- Toast your seeds in a dry skillet for two minutes and watch them carefully because they go from golden to burnt in seconds.
- Taste the dressing on a piece of pasta rather than alone because the salt perception changes once it coats something neutral.
Save to Pinterest Some recipes earn a permanent spot in your rotation because they ask very little and give back enormously.
Recipe FAQs
- → How do I keep the pasta from becoming mushy?
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Cook pasta to al dente, drain and rinse under cold water to stop cooking, and toss with a little dressing or oil to prevent sticking before adding other ingredients.
- → Can I make the dressing ahead of time?
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Yes. Blend the herb dressing and store it in an airtight container in the fridge for up to 3 days; whisk before using and adjust seasoning with lemon or salt if needed.
- → What are good protein additions?
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Grilled chicken, seared shrimp or chickpeas complement the salad well; add warm proteins just before serving or chill and combine for a make-ahead option.
- → How can I make this dairy-free or vegan?
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Use vegan mayonnaise and plant-based yogurt, omit anchovy, and ensure any optional add-ins are plant-based to keep the flavor balanced and creamy.
- → Best way to store leftovers?
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Store leftovers in an airtight container in the fridge for up to 48 hours. The salad is best eaten within two days; toss again before serving to redistribute dressing.
- → What pasta shapes work best here?
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Short, ridged shapes like fusilli, rotini or penne hold the dressing and bits of vegetable well, providing good texture in each bite.
