Spring Green Goddess Pasta Salad (Print Version)

Vibrant pasta with peas, fresh herbs, and creamy green goddess dressing for a light, refreshing dish.

# Components:

→ Pasta

01 - 8 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 small cucumber, thinly sliced
05 - 2 cups baby spinach, roughly chopped
06 - 2 spring onions, thinly sliced
07 - 1 small avocado, diced

→ 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 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh tarragon leaves, optional
14 - 2 tablespoons fresh lemon juice
15 - 1 small garlic clove
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Garnish

19 - 2 tablespoons toasted pine nuts, optional
20 - Extra chopped fresh herbs such as parsley, chives, or basil

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the final 2 minutes of cooking, add the peas and sugar snap peas. Drain and rinse under cold water to halt the cooking process. Set aside.
02 - While the pasta cooks, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon if using, lemon juice, garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
03 - In a large bowl, combine the cooled pasta and peas with cucumber, spinach, spring onions, and diced avocado.
04 - Pour the dressing over the salad and toss gently to coat everything evenly.
05 - Garnish with toasted pine nuts and extra fresh herbs before serving.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making it perfect for weeknight meals or last-minute entertaining without the stress.
  • The creamy green goddess dressing tastes indulgent but actually lets the fresh vegetables shine through instead of drowning them.
  • It stays fresh in the fridge for days, so you can meal-prep without sacrificing flavor or texture.
02 -
  • Timing matters more than you'd think—add the avocado and cucumber as late as possible, and dress the salad just before serving, or everything becomes soft and the colors muddy together.
  • Taste the dressing before you dress the whole salad, because once it's combined with the pasta, it's harder to adjust and balance the flavors.
03 -
  • Don't use a food processor if you can help it—a blender creates a silkier, more emulsified dressing that coats the pasta better and feels luxurious rather than gritty.
  • Toast your own pine nuts in a dry pan for two minutes instead of buying pre-toasted ones, and you'll taste the difference in their crunch and flavor.
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