Green Goddess Pasta Salad (Printable)
Vibrant pasta salad with fresh herbs, crisp vegetables, and tangy homemade Green Goddess dressing
# What You Need:
→ 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
# Steps:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions, adding snap peas during the final 2 minutes. Drain thoroughly and rinse under cold water to stop cooking process.
02 - Place 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.
03 - In a large mixing bowl, combine the cooled pasta, snap peas, cucumber, cherry tomatoes, radishes, spinach, and scallions.
04 - Pour the prepared Green Goddess dressing over the pasta and vegetables. Toss gently but thoroughly to ensure all ingredients are evenly coated.
05 - Garnish with diced avocado and toasted seeds if desired. Serve immediately chilled or at room temperature.
# Expert Advice:
01 -
- The dressing keeps for days in the fridge so you can double it and use it on everything from sandwiches to roasted vegetables
- It actually tastes better after the flavors have had time to mingle making it perfect for make ahead meals
02 -
- Rinse the pasta under cold water after draining to stop the cooking process and wash away excess starch that would make the dressing slide right off
- The dressing will look very thick when you first blend it but it loosens up as it coats the pasta and vegetables
03 -
- Toast your seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant watching closely so they do not burn
- Use a microplane to grate the garlic clove so it disappears completely into the dressing without any harsh bits