Green Goddess Pasta Salad (Printable)
Creamy green goddess pasta with crisp tomatoes, cucumber, snap peas, avocado, and fresh herbs—best served chilled.
# What You'll Need:
→ Pasta
01 - 10 ounces short pasta (fusilli, rotini, or farfalle)
→ Vegetables & Add-ins
02 - 1 cup cherry tomatoes, halved
03 - 1 cup English cucumber, diced
04 - 1 cup snap peas, sliced
05 - 1 small avocado, diced
06 - 2 spring onions, thinly sliced
07 - 1/4 cup fresh parsley, chopped
08 - 1/4 cup fresh basil, chopped
→ Green Goddess Dressing
09 - 1/2 cup Greek yogurt (or sour cream for a richer version)
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh chives, chopped
12 - 1/4 cup fresh tarragon, chopped
13 - 1 clove garlic, minced
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon white wine vinegar
16 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain through a colander, rinse thoroughly under cold running water to halt cooking, and set aside to cool completely.
02 - Combine the Greek yogurt, mayonnaise, chives, tarragon, garlic, lemon juice, and white wine vinegar in a food processor or blender. Process until the mixture is completely smooth and uniformly green. Season with salt and pepper to taste, then thin with a splash of water if a looser consistency is desired.
03 - In a large salad bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, sliced snap peas, diced avocado, thinly sliced spring onions, chopped parsley, and chopped basil 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 - Taste the salad and adjust the salt and pepper as needed. Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to develop and meld together.
# Helpful Tips:
01 -
- The dressing doubles as a dip for raw veggies or a sandwich spread, so nothing goes to waste.
- It tastes better after sitting in the fridge for an hour, which means zero last minute stress before guests arrive.
02 -
- If you dress the salad too far ahead, the avocado will brown and the herbs will wilt, so add those right before serving if you are prepping early.
- The dressing thickens in the fridge, so always save a little extra lemon juice or water to loosen it when you pull it out.
03 -
- Toast a handful of pine nuts or sunflower seeds and scatter them on top right before serving for a crunch that surprises people.
- A tiny pinch of anchovy paste in the dressing adds umami depth without anyone guessing it is there.