Green Goddess Pasta Salad (Print Version)
Herb-packed creamy pasta with tomatoes, cucumber, spinach, avocado and toasted seeds - bright, chilled and picnic-ready.
# What You Need:
→ 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 tbsp fresh chives
13 - 2 tbsp fresh tarragon or dill
14 - 2 tbsp freshly squeezed lemon juice
15 - 1 small garlic clove
16 - 1 tsp Dijon mustard
17 - Salt and freshly ground black pepper, to taste
→ Garnish
18 - 2 tbsp toasted pumpkin seeds or sunflower seeds
19 - Fresh herbs for serving
# Directions:
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 further cooking. Set aside and let cool completely.
02 - While the pasta cooks, combine the mayonnaise, Greek yogurt, parsley, basil, chives, tarragon, lemon juice, garlic clove, and Dijon mustard in a blender or food processor. Season with a pinch of salt and pepper, then blend until the mixture is smooth and an even 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, sliced scallions, and diced avocado.
04 - Pour the green goddess dressing over the pasta and vegetable mixture. Toss gently until every component is evenly coated with the dressing.
05 - Transfer the salad to a serving bowl. Scatter toasted pumpkin seeds or sunflower seeds over the top and finish with additional fresh herbs if desired. Serve immediately, or cover and refrigerate for up to 4 hours to allow the flavors to develop.
# Expert Tips:
01 -
- The dressing comes together in a blender with herbs you probably already have wilting in your fridge, and it tastes like something from a fancy deli counter.
- It holds up beautifully at room temperature, which makes it the most reliable dish you can bring to any gathering.
02 -
- If you rinse the pasta too briefly it will keep cooking from residual heat and turn soft and gummy by the time you dress it, which is a mistake I made exactly once before learning my lesson.
- The dressing thickens considerably in the fridge, so if you are making it ahead loosen it with a splash of water or extra lemon juice before tossing.
03 -
- Toast the seeds in a dry skillet over medium heat for two to three minutes, shaking the pan constantly, until they puff slightly and smell like a warm bakery.
- If you want to make this a full meal instead of a side, fold in a cup of drained chickpeas or some torn rotisserie chicken and nobody will ask where the main course is.