Save There's something magical about the moment when spring vegetables hit the market and suddenly your kitchen feels alive again. I discovered this pasta salad on a Saturday afternoon when my farmer's market haul threatened to wilt faster than I could use it—fresh peas, snap peas, herbs practically begging to be celebrated. Instead of the usual heavy salads, I threw together this vibrant green goddess version, and it became the dish I now make every time someone asks what to bring to a spring gathering.
I'll never forget serving this to my neighbor who claimed to hate salads—she came back asking for the recipe before she'd even finished her bowl. That moment taught me that the right combination of fresh herbs and a silky dressing can completely change someone's mind about what salad can be.
Ingredients
- Short pasta (fusilli, penne, or farfalle): Choose a shape that catches the dressing rather than straight noodles, which tend to slip right through—I learned this the hard way after too many bland bites.
- Fresh peas and sugar snap peas: Add them during the last two minutes of pasta cooking so they stay bright and crisp instead of turning mushy and dull.
- Cucumber: Slice thinly and add just before serving to keep it from getting soggy and watery in the bowl.
- Baby spinach: The tender leaves wilt slightly from the warm pasta but keep their vibrant color and delicate texture beautifully.
- Spring onions: Their mild onion bite adds freshness without overwhelming the delicate herb flavors.
- Avocado: Add this last and toss gently—it's fragile and deserves respect or you'll end up with guacamole when you wanted visible green pieces.
- Greek yogurt and mayonnaise: This combination creates a creamy base that's lighter than full-fat mayo while staying rich and luxurious.
- Fresh parsley, basil, chives, and tarragon: These herbs are the soul of the dressing, so use the freshest ones you can find—dried won't capture that bright, alive flavor.
- Lemon juice: Don't skip this—it keeps the dressing tasting fresh rather than heavy, and prevents the avocado from browning as quickly.
- Olive oil: Adds silkiness and helps emulsify everything into a cohesive dressing.
- Toasted pine nuts: Optional but worth it for the nutty crunch that adds another layer of interest to each bite.
Instructions
- Cook the pasta and vegetables together:
- Bring a large pot of salted water to a boil and cook your pasta until it's just barely tender. In the last couple of minutes, add the fresh and snap peas—they'll cook just enough to be tender while keeping that satisfying snap between your teeth. Drain everything and immediately rinse under cold water to stop the cooking and chill everything down.
- Blend the green goddess dressing:
- While the pasta cools, combine your Greek yogurt, mayo, all those beautiful herbs, lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and gorgeously green, then taste and adjust—maybe it needs more salt, or a squeeze more lemon to brighten it up even further.
- Assemble the salad:
- Toss your cooled pasta and peas with the fresh cucumber, spinach, spring onions, and avocado in a large bowl. The warm pasta will wilt the spinach just slightly, which is exactly what you want.
- Dress and toss:
- Pour that creamy green dressing over everything and toss gently to coat evenly—the goal is every piece of pasta kissed with dressing, not a heavy puddle at the bottom. Taste again and adjust seasoning if needed.
- Finish and serve:
- Sprinkle with toasted pine nuts and extra fresh herbs right before serving, so they stay crispy and visible instead of disappearing into the salad.
Save This salad became my go-to dish last spring when my sister called asking for something healthy but actually delicious for her garden party. Watching people who usually skip straight to the dessert table come back for seconds of a salad felt like a small victory in the kitchen.
Why Spring Vegetables Matter Here
Spring peas and snap peas have a natural sweetness and tender texture that makes this salad feel special rather than like an obligation to eat your vegetables. They're also the reason the dressing leans herbaceous rather than heavy—these vegetables don't need to be rescued by a thick coating. The combination of all those fresh herbs in the dressing mirrors what's actually in the salad, creating harmony on your plate instead of a jumble of random ingredients.
Make It Your Own
The beauty of this salad is how flexible it is without losing its identity. Add grilled chicken breast for protein, scatter chickpeas if you're vegetarian and want something more substantial, or throw in fresh asparagus tips and sliced radishes if you want extra spring flavor. You can even swap the Greek yogurt for a dairy-free alternative and the dressing becomes completely vegan while staying creamy and delicious. The dressing works equally well on grilled vegetables or roasted chicken, so make extra and keep it in the fridge.
Storage and Serving Secrets
This salad actually improves after a few hours as the flavors meld together, making it ideal for meal prep or bringing to a gathering where you need to transport it. The dressing keeps the pasta from drying out, so unlike some salads, this one doesn't get sadder sitting in the fridge overnight. Serve it chilled straight from the refrigerator for maximum freshness, or let it come to room temperature for a slightly softer, more unified texture that feels more like comfort food.
- Keep the avocado separate and add it right before eating if you're storing leftovers, since it browns quickly once sliced.
- Make the dressing a day ahead to let the herb flavors deepen, then toss it with the salad when you're ready to serve.
- If the dressing thickens in the fridge, whisk in a splash of water or lemon juice to loosen it back up.
Save Spring green goddess pasta salad has become my answer to the question of what to make when you want something that feels fresh and special but doesn't tie you to the kitchen all afternoon. It's honest food that tastes like the season itself.
Recipe FAQ
- → What pasta types work best for this dish?
Short pasta shapes like fusilli, penne, or farfalle hold the dressing and mix well with the vegetables.
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work well and add sweetness; just blanch them briefly before mixing.
- → How is the green goddess dressing prepared?
Blend Greek yogurt, mayonnaise, fresh parsley, basil, chives, lemon juice, garlic, olive oil, salt, and pepper until smooth for a creamy herb dressing.
- → Is this dish suitable for outdoor gatherings?
Absolutely, its fresh ingredients and light dressing make it perfect for spring picnics or potlucks.
- → What optional garnishes enhance this pasta salad?
Toasted pine nuts and extra chopped herbs like parsley and chives add crunch and herbaceous notes.
