Green Goddess Pasta Salad (Printable)
Herb-rich dressing coats pasta with cherry tomatoes, cucumber, snap peas, spinach and avocado.
# 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 tbsp fresh chives
13 - 2 tbsp fresh tarragon (or dill)
14 - 2 tbsp freshly squeezed lemon juice
15 - 1 small garlic clove
16 - 1–2 anchovy fillets (optional)
17 - 1 tsp Dijon mustard
18 - Salt and freshly ground black pepper, to taste
→ Garnish
19 - 2 tbsp toasted pumpkin seeds or sunflower seeds
20 - Fresh herbs, for serving (optional)
# How To Make It:
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 through a colander and rinse under cold 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, halved cherry tomatoes, diced cucumber, sliced sugar snap peas, chopped baby spinach, thinly sliced scallions, and diced avocado.
04 - Pour the green goddess dressing over the salad mixture and toss gently until every component 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 cover and refrigerate for up to 4 hours to allow flavors to meld.
# Expert Suggestions:
01 -
- The dressing comes together in a blender and tastes like a garden explosion in the best possible way.
- It holds up beautifully at room temperature, making it the undisputed champion of any potluck table.
02 -
- The dressing thickens considerably in the fridge, so if you make it ahead, stir in a splash of water or extra lemon juice before tossing.
- Avocado will brown after a day, so if you plan to store leftovers, press plastic wrap directly against the surface.
03 -
- Rub the blender with a cut lemon before adding herbs to prevent the green from staining the plastic.
- Let the dressed salad sit for ten minutes before serving, because the flavors deepen in ways that immediate tasting will not reveal.