Green Goddess Pasta Salad (Print View)
Herbaceous pasta with creamy green goddess dressing, crisp vegetables, and fresh herbs for a light summer meal.
# Ingredient List:
→ Pasta
01 - 10 oz short pasta (fusilli, rotini, or farfalle)
→ Vegetables & Add-ins
02 - 1 cup cherry tomatoes, halved
03 - 1 cup English cucumber, diced
04 - 1 cup snap peas, sliced
05 - 1 small avocado, diced
06 - 2 spring onions, thinly sliced
07 - 1/4 cup fresh parsley, chopped
08 - 1/4 cup fresh basil, chopped
→ Green Goddess Dressing
09 - 1/2 cup Greek yogurt
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh chives, chopped
12 - 1/4 cup fresh tarragon, chopped
13 - 1 clove garlic, minced
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon white wine vinegar
16 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain through a colander, rinse thoroughly under cold water to halt cooking, and set aside to cool completely.
02 - In a food processor or blender, combine the Greek yogurt, mayonnaise, chives, tarragon, minced garlic, lemon juice, and white wine vinegar. Blend on high until completely smooth and creamy. Season with salt and freshly ground black pepper to taste. If the dressing is too thick, thin it out with a splash of water until it reaches a pourable consistency.
03 - In a large salad bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, sliced snap peas, diced avocado, thinly sliced spring onions, chopped parsley, and chopped basil.
04 - Pour the green goddess dressing over the pasta and vegetable mixture. Gently toss until every component is evenly coated with the dressing, taking care not to mash the avocado.
05 - Taste the salad and adjust the salt and pepper as needed. Serve immediately at room temperature, or cover and refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert Advice:
01 -
- The dressing doubles as a dip, a sandwich spread, and honestly something you will want to eat off a spoon at midnight.
- It comes together in the time it takes pasta to cool, which makes it my go to when people show up hungry and I have nothing planned.
- Every single bite tastes like summer even if you make it in February.
02 -
- If you dress the salad and leave it overnight the avocado will discolor and the cucumbers will weep, so store the dressing separately if you are prepping ahead.
- Blending the herbs instead of chopping them by hand releases far more of their oils and gives the dressing a smoother, more intense flavor.
03 -
- Salting the pasta water until it tastes like the sea is the single most important step, because the pasta absorbs flavor while it cooks and there is no fixing bland pasta later.
- Make double the dressing and keep the extra in a jar in the fridge for up to a week, it is incredible on roasted vegetables, grain bowls, and even as a marinade for chicken.