Green Goddess Pasta Salad (Printable Version)
Bright, herb-forward pasta with cherry tomatoes, cucumber, snap peas and avocado in a creamy green dressing.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (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 tablespoons fresh chives
13 - 2 tablespoons fresh tarragon (or dill)
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 small garlic clove
16 - 1 teaspoon Dijon mustard
17 - Salt and freshly ground black pepper, to taste
→ Garnish
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
19 - Fresh herbs for serving (optional)
# Directions:
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 in 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 freshly ground black pepper. Blend on high until the dressing is completely smooth and turns 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 until evenly distributed.
04 - Pour the green goddess dressing over the pasta and vegetable mixture. Toss gently with a large spoon or tongs, ensuring every component is evenly coated without mashing the avocado.
05 - Transfer the dressed salad to a serving bowl or platter. Scatter toasted pumpkin seeds or sunflower seeds over the top and finish with additional fresh herbs if desired. Serve immediately at room temperature, or refrigerate for up to 4 hours to allow the flavors to develop further.
# Expert Hints:
01 -
- The dressing alone will make you want to eat it with a spoon straight from the blender.
- It comes together in the time it takes pasta to cook, which means almost no waiting.
- Leftovers taste even better the next day when the herbs have fully mingled with everything.
02 -
- Rinsing the pasta under cold water is not cheating here because you want it cooled and separated for a salad.
- The dressing thickens in the fridge so if you make it ahead, stir in a splash of water or lemon juice before tossing.
03 -
- Pack the herbs loosely into the measuring cup because tightly packed herbs throw off the ratio and make the dressing too grassy.
- Make double the dressing and keep the extra in a jar for sandwiches, grain bowls, or drizzling over roasted vegetables throughout the week.