Green Goddess Pasta Salad (Print version)
Vibrant pasta salad with fresh herbs, crisp vegetables, and tangy homemade Green Goddess dressing. Ideal for summer gatherings.
# Ingredient List:
→ Pasta Base
01 - 10 oz short pasta (fusilli, rotini, or penne)
→ Fresh 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 tbsp fresh chives
13 - 1 tbsp fresh tarragon (or 1 tsp dried)
14 - 2 tbsp lemon juice
15 - 1 small garlic clove
16 - 1 tsp Dijon mustard
17 - 1/4 tsp salt
18 - 1/4 tsp black pepper
19 - 2 tbsp extra-virgin olive oil
→ Optional Toppings
20 - 1 ripe avocado, diced
21 - 2 tbsp toasted sunflower seeds or pumpkin seeds
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions. Add snap peas during the final 2 minutes of cooking time. Drain thoroughly, rinse under cold running water to stop cooking process, and set aside to cool completely.
02 - Place Greek yogurt, mayonnaise, fresh parsley, basil, chives, tarragon, lemon juice, garlic clove, Dijon mustard, salt, black pepper, and olive oil in a blender or food processor. Blend on high speed until completely smooth and uniformly bright green in color, approximately 1-2 minutes.
03 - In a large mixing bowl, add cooled pasta and snap peas along with cucumber, cherry tomatoes, radishes, spinach, and scallions. Toss vegetables together to distribute evenly throughout the pasta.
04 - Pour prepared Green Goddess dressing over the pasta and vegetable mixture. Using a large spoon or salad tongs, gently fold and toss until all ingredients are evenly coated with the creamy dressing.
05 - Scatter diced avocado and toasted seeds over the top of the salad as desired. Serve immediately while fresh, or refrigerate until ready to serve. Best enjoyed chilled or at room temperature within 2 hours.
# Expert Advice:
01 -
- The dressing keeps for days in the fridge, so you can toss this together in literally fifteen minutes flat
- Everyone assumes you spent hours chopping when really it is just throwing vegetables in a bowl and calling it gourmet
02 -
- Rinse your pasta under cold water after draining or the residual heat will wilt those fresh herbs and vegetables immediately
- The dressing thickens up in the fridge, so splash in a teaspoon of water or lemon juice before serving leftovers
03 -
- Use a mezzaluna or sharp knife to chop the herbs finely so they blend smoothly without any tough stringy bits
- Let the dressed salad sit at room temperature for fifteen minutes before serving to wake up all those herb flavors