Green Goddess Pasta Salad (Printable)
Creamy herbed dressing coats tender pasta, snap peas, tomatoes, radish, and avocado for a fresh, picnic-ready salad.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (fusilli, farfalle, or penne)
02 - Salt, for pasta water
→ Green Goddess Dressing
03 - 1 cup mayonnaise
04 - 1/2 cup sour cream or Greek yogurt
05 - 1/2 cup fresh parsley, packed
06 - 1/4 cup fresh chives, chopped
07 - 1/4 cup fresh basil leaves, packed
08 - 2 tbsp fresh tarragon leaves (optional)
09 - 2 tbsp fresh lemon juice
10 - 1 clove garlic
11 - 2 anchovy fillets (optional, omit for vegetarian)
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
→ Vegetables
14 - 1 cup sugar snap peas, trimmed and halved
15 - 1 cup cucumber, diced
16 - 1 cup cherry tomatoes, halved
17 - 1/2 cup radishes, thinly sliced
18 - 1/2 avocado, diced (optional)
→ Garnish
19 - 2 tbsp fresh chives, chopped
20 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. During the last 2 minutes of cooking, add the sugar snap peas to blanch them. Drain through a colander and rinse thoroughly under cold running water to halt cooking. Set aside to drain completely.
02 - Combine mayonnaise, sour cream or Greek yogurt, parsley, chives, basil, tarragon (if using), lemon juice, garlic, anchovy fillets (if using), salt, and pepper in a blender or food processor. Blend on high until completely smooth and the herbs are finely incorporated. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, combine the cooled pasta and snap peas, diced cucumber, halved cherry tomatoes, sliced radishes, and diced avocado (if using). Pour the Green Goddess dressing over the vegetables and pasta, then toss gently until everything is evenly coated.
04 - Taste the salad and adjust salt and pepper if needed. Cover and refrigerate for at least 10 minutes to allow the flavors to meld together and the salad to chill properly.
05 - Transfer the salad to a serving platter or individual plates. Scatter the chopped chives and parsley over the top as a fresh garnish. Serve immediately.
# Expert Hacks:
01 -
- That dressing tastes like you bottled summer and shook it until it turned creamy.
- It comes together in the time it takes pasta to cook, which means almost zero patience required.
02 -
- Letting the salad chill for even ten minutes changes everything because the pasta absorbs the dressing and the herbs bloom.
- Avocado browns fast, so dice it last and squeeze a tiny bit of lemon on it before folding in.
03 -
- If the dressing seems too thick after chilling, stir in a splash of pasta water or milk to loosen it up.
- Double the herbs and freeze half the dressing in an ice cube tray for instant green goddess anytime you need it.