Green Goddess Pasta Salad

My neighbor Sarah brought this to a block party last summer and I actually went back for thirds without shame. The dressing was this electric green that made everyone lean in closer to the serving bowl, asking what on earth made it so vibrant.

I made a massive batch for my sisters baby shower last month and watched three different people ask for the recipe before they even finished their first plate. Something about fresh herbs and cold pasta just makes people feel taken care of.

Ingredients

• 300 g (10 oz) short pasta: Fusilli catches the dressing in all those ridges but rotini works beautifully too
• 1 cup snap peas: Adding them to the boiling water for the last two minutes keeps them bright and snappy
• 1 cup cucumber: English cucumbers have thinner skins and fewer seeds, making them perfect here
• 1 cup cherry tomatoes: Halving them releases just enough juice to mingle with the dressing
• 1/2 cup radishes: Thinly sliced they add this gorgeous pink contrast and peppery bite
• 1/2 cup baby spinach: Chopped small so it wilts slightly into the dressing instead of feeling like a salad on top
• 1/4 cup scallions: Both white and green parts for that mild onion sweetness
• 1/2 cup Greek yogurt: Makes the dressing impossibly creamy while keeping it lighter than mayo alone
• 1/4 cup mayonnaise: Just enough to give the dressing body and that familiar velvety finish
• 1/4 cup fresh parsley: The backbone of that classic green goddess flavor
• 1/4 cup fresh basil leaves: Adds this sweet aromatic note that makes everything taste like summer
• 2 tbsp fresh chives: Delicate onion flavor that blends seamlessly into the herbs
• 1 tbsp fresh tarragon: The secret ingredient that gives restaurant depth to the dressing
• 2 tbsp lemon juice: Fresh squeezed makes all the difference in cutting through the creamy elements
• 1 small garlic clove: One is plenty since it is not cooked and mellows as the dressing sits
• 1 tsp Dijon mustard: Emulsifies everything and adds just the right amount of sharpness
• 1/4 tsp salt: Start here and adjust after tasting since the pasta water adds salt too
• 1/4 tsp black pepper: Freshly cracked adds little sparks of heat throughout
• 2 tbsp extra virgin olive oil: Helps the dressing cling to every single piece of pasta
• 1 ripe avocado: Totally optional but turns this into something that feels almost decadent
• 2 tbsp toasted seeds: Sunflower or pumpkin seeds add this incredible crunch factor

Instructions

Get your pasta going:

Boil salted water and cook pasta according to the package directions, tossing in those snap peas during the last two minutes so they blanch right along with the noodles.

Make the magic green sauce:

Whirl all the dressing ingredients in your blender or food processor until it is this gorgeous uniform green and tastes bright and tangy.

Bring everything together:

Combine the cooked pasta and vegetables in your largest bowl, then pour that dressing over and gently fold until every single piece is coated.

Finish with flair:

Scatter avocado and toasted seeds on top right before serving so they stay fresh and crunchy.

Pin Recipe

This has become my go to for new moms and friends who need a meal drop off because it travels so well and feels special without being fussy. Last week I watched my six year old nephew eat three helpings and declare it his favorite green food ever.

Making It Your Own

Substitute half the Greek yogurt with silken tofu for an even lighter version that still feels creamy and luxurious.

Perfect Pairings

Grilled salmon or roasted chicken turn this from a side into the kind of dinner that makes people ask when you are having them over again.

Make Ahead Magic

The dressing can be made up to three days ahead and stored in a jar, actually developing deeper flavor as the herbs meld together.

• Chop all vegetables the night before and keep them in separate containers
• Toss everything together about an hour before serving to let flavors marry
• Save the avocado and seeds until the very last minute so they stay fresh

Pin Recipe

There is something about a bowl full of fresh herbs and crisp vegetables that just makes life feel a little more possible.

Recipe FAQs

→ How long does this pasta salad keep in the refrigerator?

This pasta salad stays fresh for up to 2 days when refrigerated in an airtight container. The vegetables may release some moisture over time, so give it a quick toss before serving. Best enjoyed within the first day for optimal texture.

→ Can I make this vegan?

Absolutely. Substitute the Greek yogurt with plant-based yogurt and use vegan mayonnaise. The flavor profile remains similar, and the creamy texture stays consistent with these alternatives.

→ What pasta shapes work best?

Short pasta shapes with ridges or curves like fusilli, rotini, or penne are ideal because they catch the dressing well. Bow ties (farfalle) and macaroni also work nicely. Choose shapes that hold sauce well.

→ Can I add protein to make it more filling?

Yes, grilled chicken strips, sautéed shrimp, or chickpeas make excellent additions. Add about 1 cup of cooked protein when tossing the salad. The creamy dressing complements most proteins beautifully.

→ What can I substitute for fresh tarragon?

If fresh tarragon isn't available, use 1 teaspoon dried tarragon. Alternatively, fresh dill or extra basil can work, though the flavor profile will shift slightly. The dressing remains delicious with various herb combinations.

→ Should I serve this chilled or at room temperature?

Both work perfectly. Chilled makes it extra refreshing on hot days, while room temperature brings out more flavor nuances. Let refrigerated salad sit for 15-20 minutes before serving if you prefer it less cold.