Green Goddess Pasta Salad (Printable)
Creamy pasta with crisp vegetables in tangy herb dressing
# What You Need:
→ Pasta
01 - 10 ounces short pasta (fusilli, rotini, or penne)
→ Vegetables
02 - 1 cup snap peas, trimmed and halved
03 - 1 cup cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup radishes, thinly sliced
06 - 1/2 cup baby spinach, roughly chopped
07 - 1/4 cup scallions, thinly sliced
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 1/4 cup fresh parsley leaves
11 - 1/4 cup fresh basil leaves
12 - 2 tablespoons fresh chives
13 - 1 tablespoon fresh tarragon (or 1 teaspoon dried)
14 - 2 tablespoons lemon juice
15 - 1 small garlic clove
16 - 1 teaspoon Dijon mustard
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 2 tablespoons extra-virgin olive oil
→ Optional Toppings
20 - 1 ripe avocado, diced
21 - 2 tablespoons toasted sunflower seeds or pumpkin seeds
# How-To:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions, adding snap peas during the final 2 minutes of cooking time. Drain thoroughly and rinse under cold running water to stop cooking and cool the pasta.
02 - Combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon, lemon juice, garlic, Dijon mustard, salt, pepper, and olive oil in a blender or food processor. Process until completely smooth and vibrant green in color, approximately 1-2 minutes.
03 - Transfer cooled pasta and snap peas to a large mixing bowl. Add diced cucumber, halved cherry tomatoes, sliced radishes, chopped spinach, and sliced scallions.
04 - Pour the prepared Green Goddess dressing over the pasta and vegetable mixture. Gently toss with a large spoon or salad tongs until all ingredients are evenly coated with dressing.
05 - Top with diced avocado and toasted seeds if desired. Serve immediately at room temperature or refrigerate for at least 30 minutes to serve chilled.
# Expert Tips:
01 -
- The dressing comes together in under 5 minutes but tastes like something from a specialty deli
- Its one of those rare dishes that actually gets better as it sits, making it perfect for meal prep or make-ahead gatherings
02 -
- I learned the hard way that adding the dressing while the pasta is still warm makes it absorb way too much and become oddly dry later
- The trick to preventing watery leftovers is salting your pasta water generously and making sure those vegetables are thoroughly dried before tossing them in
03 -
- Reserve a handful of fresh herbs to scatter over the top right before serving for a pop of color and freshness
- If the dressing seems too thick after blending, whisk in a teaspoon of water at a time until it reaches that perfect pourable consistency