Green Goddess Pasta Salad (Printable Version)
Vibrant pasta salad with fresh herbs, crisp vegetables, and creamy homemade dressing
# What You'll 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 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
# Method:
01 - Bring salted water to boil and cook pasta according to package directions. Add snap peas during the final 2 minutes of cooking. 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 blender or food processor. Blend until completely smooth and vibrant green in color.
03 - Transfer cooled pasta and snap peas to large mixing bowl. Add cucumber, cherry tomatoes, radishes, spinach, and scallions. Toss vegetables together gently.
04 - Pour prepared Green Goddess dressing over salad mixture. Use large spoon or salad tongs to toss gently until all ingredients are evenly coated with dressing.
05 - Scatter diced avocado and toasted seeds over top of salad as garnish, if desired.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
# Chef's Tips:
01 -
- The dressing doubles as a killer dip for raw veggies the next day
- Everything comes together in under thirty minutes with zero cooking skills required
02 -
- The pasta will soak up the dressing as it sits, so keep a little extra in the fridge if you are making this ahead
- This salad tastes best after chilling for at least an hour so all those flavors can really get friendly with each other
03 -
- Toasting your seeds in a dry pan for two minutes takes this from good to absolutely cannot stop eating it
- Double the dressing recipe and keep it in a jar for quick salads all week long