Green Goddess Pasta Salad Bowl

This vibrant Green Goddess Pasta Salad is my go-to dish when I want something fresh, satisfying, and brimming with color. The creamy herb-loaded dressing brings the pasta and crunchy veggies to life, creating a crowd-pleasing salad perfect for warm-weather picnics or easy lunches.

I love whipping this up when my garden herbs are at their peak. The first time I made it for a family barbecue it was gone long before the main course and now it is requested all summer long.

Ingredients

• Short pasta: such as fusilli or rotini, choose bronze-cut Italian brands for the best texture and sauce cling
• Snap peas: for a juicy sweet crunch, choose the firmest and brightest pods you find
• Cucumber: delivers cool crispness and keeps the salad light, look for unwaxed thin-skinned cucumbers if possible
• Cherry tomatoes: bring juicy acidity the sweeter the better, try to get ones with vibrant color
• Radishes: add a zesty crunch, pick small and firm ones for the best flavor
• Red onion: sliced paper thin for sharpness, soak slices in cold water if you want them milder
• Fresh herbs: parsley, chives, basil all chopped, these are the flavor backbone, use fresh picked if possible
• Mayonnaise: gives a creamy body to the dressing, opt for one made with whole eggs for richer flavor
• Greek yogurt: for tang and creaminess, full fat works best here
• Extra-virgin olive oil: adds silkiness and depth, choose cold-pressed for fruity notes
• Fresh parsley and basil: again for the dressing, boosting its herbal punch
• Chives and tarragon: for unique brightness and subtle anise notes, always choose fresh over dried
• Lemon juice: brings zing, fresh squeezed is a must for best flavor
• Garlic: for savory warmth, crush or mince it as smooth as possible
• Anchovy fillets: optional but they add umami and depth, if using crush them to a paste
• Salt and black pepper: for balance and bite, use flaky salt and freshly cracked pepper if you have them
• Toasted pine nuts: for a buttery crunch, toast them just until golden and nutty
• Extra herbs: for garnish, scatter more chopped herbs just before serving

Step-by-Step Instructions

Cook the Pasta and Snap Peas:

Bring a big pot of water and salt to a rolling boil. Drop in your pasta and cook until just barely al dente. In the last couple of minutes, toss in the snap peas so they keep some bite. Drain everything and rinse under cold water to stop the cooking and keep colors bright.

Blend the Green Goddess Dressing:

Add mayonnaise, Greek yogurt, olive oil, parsley, basil, chives, tarragon, lemon juice, garlic, and anchovy fillets if using to a blender or food processor. Blend until perfectly smooth and creamy. Taste and adjust seasoning until it makes you want to dunk your spoon right in.

Toss the Salad Ingredients:

In an extra-large mixing bowl, combine your cooled pasta and snap peas with diced cucumber, cherry tomatoes, radishes, red onion, and chopped herbs. Give it a gentle mix to distribute everything evenly.

Dress the Salad:

Pour the Green Goddess dressing over your bowl of pasta salad. Toss gently but thoroughly, making sure each piece gets coated with the luscious green dressing. Do not rush this step.

Garnish and Serve:

Transfer the salad to a serving bowl or platter. Sprinkle toasted pine nuts and a handful of extra herbs across the top. Serve right away if you like it at room temperature, or chill in the fridge for up to two hours if you want a cool refreshing salad.

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My favorite part is tasting the Green Goddess dressing before tossing it with the salad. I always make a little extra just to swipe onto crackers or veggies as a snack. One summer my little niece declared this the greenest pasta she had ever seen and ate two whole servings which still makes me smile.

Storage Tips

Green Goddess Pasta Salad is best on the day it is made but stays fresh for up to two days in the refrigerator. Store it in an airtight container and give it a good toss before serving again. Avoid freezing as the vegetables and pasta can turn watery.

Ingredient Substitutions

For a vegan version, choose plant-based mayo and yogurt and skip the anchovies completely. You can swap tarragon for extra parsley or dill if that is all you have. If you have other veggies like asparagus tips or bell peppers, toss them in for added crunch and color.

Serving Suggestions

I love serving this salad at outdoor parties straight from a bright platter with chilled sparkling water or a crisp white wine alongside. It is also fantastic as part of a brunch spread next to grilled chicken or simple roasted salmon.

Cultural and Historical Context

Green Goddess dressing originated in San Francisco in the 1920s as a tribute to the stage play of the same name. Since then, it has been brightening salads with its vibrant herbal flavor and silky texture. This pasta salad variation takes that beloved dressing and brings it to a fresh new table.

Pro Tips

• Use multiple shapes of pasta if you want extra fun texture in each bite
• Never skip rinsing the pasta and veggies with cold water to keep everything crisp and colorful
• Toast your pine nuts in a dry pan until just golden for the ultimate aromatic topping

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Common Questions

→ Can I make this pasta salad ahead of time?

Yes, prepare the salad up to 2 hours in advance and refrigerate. Toss again before serving for best texture.

→ Is it possible to make this Green Goddess pasta salad vegan?

Simply use vegan mayonnaise and yogurt, and omit the anchovy fillets to ensure the salad remains plant-based.

→ Which pasta shapes work best for this dish?

Short pasta like fusilli, rotini, or penne hold the dressing and mix easily with the vegetables for best results.

→ What protein additions complement this pasta salad?

Grilled chicken, shrimp, or chickpeas can be added to make the salad more filling while still keeping its fresh flavor.

→ How can I adjust for allergies?

Use gluten-free pasta, omit optional pine nuts, and substitute dairy-free yogurt as needed. Skip anchovies if avoiding fish.