Spring Green Goddess Pasta (Printable Version)

A light pasta dish tossed with peas, fresh herbs, and creamy green goddess dressing.

# What You'll Need:

→ 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
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
20 - Extra chopped fresh herbs for garnish

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the peas and sugar snap peas. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
02 - While the pasta cooks, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon, 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. Serve chilled or at room temperature.

# Additional Tips::

01 -
  • The green goddess dressing tastes like spring trapped in a bowl, and it makes everything taste better than the sum of its parts.
  • It comes together in thirty minutes flat, which means you can go from grocery store to potluck ready without losing your mind.
  • It's the rare salad that actually tastes better the next day as the flavors get to know each other in the fridge.
02 -
  • Don't dress the salad more than a few hours ahead or the pasta will get soggy and the avocado will turn brown—prep everything separately and toss it together just before eating.
  • The dressing is thicker than you might expect when it comes out of the blender, but it loosens slightly as the pasta releases its starch, so trust the process and don't water it down.
03 -
  • Toast your pine nuts in a dry skillet for three to four minutes right before eating—the difference between cold raw nuts and warm toasted ones is genuinely transformative.
  • Add grilled chicken, white beans, or crispy chickpeas if you want to turn this into a more substantial lunch; the green goddess dressing is herbaceous enough to stand up to protein without getting lost.
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