Green Goddess Pasta Salad (Printable version)
Vibrant pasta with crisp vegetables, fresh herbs, and creamy homemade dressing. Ideal for warm weather gatherings.
# What you need:
→ Pasta
01 - 10 oz 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 make it:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions. During the final 2 minutes of cooking, add snap peas. Drain thoroughly and rinse under cold running water to stop cooking process.
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. Blend until completely smooth and vibrant green in color. Adjust seasoning as needed.
03 - In a large mixing bowl, combine the cooled pasta and snap peas with cucumber, cherry tomatoes, radishes, spinach, and scallions.
04 - Pour the Green Goddess dressing over the pasta and vegetable mixture. Gently toss to coat all ingredients evenly.
05 - Top with diced avocado and toasted seeds if desired. Serve chilled or at room temperature.
# Expert tips:
01 -
- The dressing doubles as a phenomenal dip for raw vegetables or spread for sandwiches
- You can prep everything ahead and the flavors actually get better after a few hours
02 -
- The pasta absorbs dressing as it sits, so save a small amount to refresh leftovers the next day
- Overblending the dressing can make it separate, so pulse just until smooth and emulsified
03 -
- Toast your nuts or seeds in a dry pan over medium heat until fragrant, watching closely so they dont burn
- Double the dressing recipe and keep some in your fridge for quick salads all week long