Green Goddess Pasta Salad (Printable Version)
Herb-forward pasta tossed with crisp vegetables, avocado and a creamy green goddess dressing, served chilled.
# Ingredient List:
→ Pasta
01 - 12 oz short pasta such as 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 - 1-2 anchovy fillets (optional)
17 - 1 teaspoon Dijon mustard
18 - Salt and freshly ground black pepper, to taste
→ Garnish
19 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
20 - Fresh herbs for serving (optional)
# How to Make:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain in a colander and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - While the pasta cooks, combine mayonnaise, Greek yogurt, parsley, basil, chives, tarragon, lemon juice, garlic, anchovy fillets if using, Dijon mustard, and a pinch of salt and pepper in a blender or food processor. Blend until smooth and uniformly vibrant green. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, toss together the cooled pasta, cherry tomatoes, cucumber, sugar snap peas, baby spinach, scallions, and avocado.
04 - Pour the green goddess dressing over the pasta and vegetable mixture. Toss gently until every ingredient is evenly coated.
05 - Transfer to a serving bowl and finish with toasted pumpkin or sunflower seeds and additional fresh herbs if desired. Serve immediately or refrigerate for up to 4 hours to allow the flavors to meld.
# Expert Tips:
01 -
- The dressing comes together in roughly sixty seconds and tastes like something from a fancy deli counter.
- It actually holds up in the fridge overnight without turning sad or soggy, which makes it a rare pasta salad you can make ahead without worry.
02 -
- Rinsing the pasta under cold water is not optional here because residual heat will continue cooking it and turn your salad gummy and soft.
- The dressing thickens considerably in the fridge, so if you make it ahead, stir in a spoonful of water or extra lemon juice before tossing to loosen it back up.
03 -
- Toast your seeds in a dry skillet over medium heat for two to three minutes, shaking constantly, until they puff slightly and smell nutty, because raw seeds add nothing but disappointment on top of an otherwise brilliant salad.
- Taste the dressing before adding it to the pasta and adjust salt and lemon juice generously, because cold food always needs more seasoning than you think.