Green Goddess Pasta Salad (Printable)

Herby Green Goddess dressing coats tender pasta and crisp vegetables for a vibrant, picnic-ready salad.

# What You'll Need:

→ Pasta

01 - 10 oz short pasta (fusilli, farfalle, or penne)
02 - Salt, for pasta water

→ Green Goddess Dressing

03 - 1 cup mayonnaise
04 - 1/2 cup sour cream or Greek yogurt
05 - 1/2 cup fresh parsley leaves, packed
06 - 1/4 cup fresh chives, chopped
07 - 1/4 cup fresh basil leaves, packed
08 - 2 tablespoons fresh tarragon leaves (optional)
09 - 2 tablespoons fresh lemon juice
10 - 1 clove garlic
11 - 2 anchovy fillets (optional)
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper

→ Vegetables

14 - 1 cup sugar snap peas, trimmed and halved
15 - 1 cup cucumber, diced
16 - 1 cup cherry tomatoes, halved
17 - 1/2 cup radishes, thinly sliced
18 - 1/2 avocado, diced (optional)

→ Garnish

19 - 2 tablespoons fresh chives, chopped
20 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. During the final 2 minutes of cooking, add the sugar snap peas to blanch them. Drain through a colander and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Combine mayonnaise, sour cream or Greek yogurt, parsley, chives, basil, tarragon (if using), lemon juice, garlic, anchovy fillets (if using), salt, and pepper in a blender or food processor. Blend on high until the herbs are fully incorporated and the dressing is smooth and creamy.
03 - In a large mixing bowl, combine the cooled pasta and blanched snap peas with the cucumber, cherry tomatoes, radishes, and avocado (if using). Pour the Green Goddess dressing over the vegetables and pasta, then toss gently until everything is evenly coated.
04 - Taste the salad and adjust salt and pepper as needed. Refrigerate for 10 minutes to allow the flavors to meld together.
05 - Transfer to a serving bowl and garnish with additional chopped chives and parsley. Serve chilled or at room temperature.

# Helpful Tips:

01 -
  • The dressing comes together in a blender and tastes like something you would pay good money for at a deli.
  • It holds up beautifully at room temperature, making it the most reliable potluck dish you will ever bring.
  • Everything can be prepped ahead, so you are never scrambling when guests arrive.
02 -
  • The dressing thickens considerably in the fridge, so if you make it ahead, stir in a spoonful of water or lemon juice before tossing.
  • Adding avocado any earlier than an hour before serving guarantees it will turn brown and mushy.
  • This salad is best eaten the day it is made, as the vegetables start weeping into the dressing overnight.
03 -
  • If the dressing tastes too thick or heavy, a tablespoon of water blended in at the end fixes it instantly.
  • Double the dressing recipe and keep the extra in a jar in the fridge for up to a week, as it is incredible on sandwiches and roasted vegetables.

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