Green Goddess Pasta Salad

The summer heat had been relentless for days, my tiny apartment kitchen feeling more like a sauna with every burner lit. I'd been craving something cool and vibrant, something that wouldn't require me to stand over a hot stove any longer than absolutely necessary. That's when I decided to throw together whatever fresh herbs and vegetables I had from the farmers market into a pasta salad. The first bite of that bright, herbaceous explosion made me forget all about the weather outside.

I brought this to a friend's rooftop potluck last July, and honestly, I was a little nervous it wouldn't stand out beside all the fancy dishes. But within twenty minutes, the bowl was completely empty and three people had messaged me for the recipe. Now it's become my go-to contribution to any gathering, especially when I want something that feels special but doesn't require hours of prep work.

Ingredients

• 250 g (9 oz) short pasta: I love how the spirals and tubes catch all that creamy dressing in their crevices, fusilli is my absolute favorite here
• Salt for boiling water: Generously salt your pasta water like the ocean, it's your only chance to season the pasta itself
• 1 medium cucumber, diced: The crisp freshness cuts through the rich dressing and adds such a lovely crunch
• 60 g (2 cups) baby spinach, roughly chopped: Don't skip this, it wilts slightly and becomes almost silky when tossed with the dressing
• 50 g (1/2 cup) fresh parsley, chopped: Flat-leaf parsley brings such a clean, bright flavor that balances the creamy elements
• 15 g (1/4 cup) fresh chives, chopped: Their mild onion flavor is subtle but essential to the overall herb profile
• 15 g (1/4 cup) fresh basil, chopped: Tear or chop it right before adding so the oils stay fresh and fragrant
• 1 ripe avocado, peeled and pitted: Make sure it's perfectly ripe, it should yield to gentle pressure but not feel mushy
• 120 g (1/2 cup) plain Greek yogurt: Full-fat Greek yogurt gives the dressing body and tang without being overwhelming
• 2 tbsp extra-virgin olive oil: Use your best olive oil here since the flavor really shines through
• 2 tbsp lemon juice: Fresh is absolutely worth it, bottled juice just doesn't have that bright acidity
• 1 garlic clove, minced: One small clove is plenty, raw garlic can easily overpower delicate herbs
• 1–2 tbsp water: You might need more or less depending on how thick your yogurt is
• 1/2 tsp salt and 1/4 tsp freshly ground black pepper: Adjust these after tasting, the dressing should sing, not just season

Instructions

Cook your pasta to perfect tenderness:

Bring a large pot of generously salted water to boil and cook your pasta until it's just shy of al dente, then drain and immediately rinse under cold water until the pasta is cool to the touch. The cold rinse stops the cooking process and prevents the pasta from becoming gummy.

Whip up that gorgeous green dressing:

While your pasta cooks, toss the avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper into your blender or food processor and blend until completely smooth, adding water a tablespoon at a time until you reach a pourable consistency. The dressing should be creamy and coat the back of a spoon without being too thick.

Bring everything together in your bowl:

In a large mixing bowl, combine your cooled pasta with the diced cucumber, spinach, parsley, chives, and basil, then pour that beautiful green dressing over everything. Gently toss until every piece of pasta and every vegetable bit is coated in that herby creaminess.

Taste and make it yours:

Take a small bite and adjust with more salt or lemon juice if it needs a little wake-up call. Sometimes an extra squeeze of lemon or pinch of salt is exactly what transforms it from good to absolutely perfect.

Let it rest or serve right away:

You can serve it immediately, but letting it sit in the refrigerator for up to two hours gives the flavors time to really get to know each other and develop into something even more wonderful. Just give it a gentle toss before serving and garnish with a few extra herb leaves if you're feeling fancy.

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This recipe became my summer salvation during that sweltering July, and now every time I make it I'm transported back to that rooftop potluck where we all sat around sharing stories and passing dishes. Food has this amazing way of turning ordinary moments into memories.

Making It Your Own

I've learned that pasta salad is beautifully forgiving and welcomes all sorts of variations. Sometimes I'll add sugar snap peas for extra crunch, or toss in some radishes when I want a bit of peppery bite. The beauty of this recipe is that the creamy, herbaceous dressing works with almost any fresh vegetable you have on hand.

Protein Additions That Work

While this salad is perfectly satisfying on its own, adding protein can turn it into a complete meal that keeps you full for hours. Grilled chicken works beautifully, especially if you marinate it in a bit of lemon and herbs before cooking. Chickpeas are another favorite addition of mine, they're creamy and substantial without overpowering the delicate flavors. Even some diced hard-boiled eggs can make this feel more like a substantial main dish.

Make-Ahead Magic

What I absolutely love about this recipe is how well it adapts to meal prep and busy schedules. You can chop all your vegetables and herbs up to two days ahead, storing them separately in airtight containers in the refrigerator. The dressing can also be made a day in advance, though you might need to give it a quick whisk and possibly add a splash of water before using since it tends to thicken in the cold.

• Cook and cool the pasta completely before storing it in the refrigerator, tossing it with just a teaspoon of olive oil to prevent sticking
• Keep the dressing separate until right before serving to maintain the perfect texture and prevent the pasta from absorbing all the moisture
• If you're taking this to a potluck or picnic, bring a little extra dressing and lemon wedges for refreshing right before serving

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There's something so satisfying about a bowl full of vibrant, fresh colors and flavors that comes together in under thirty minutes. I hope this becomes your go-to summer recipe too.

Common Recipe Questions

→ What pasta types suit this dish best?

Short pastas like fusilli, rotini, or penne hold the creamy dressing well and offer nice texture.

→ How can I make the dressing creamier or thinner?

Add water gradually while blending to reach desired pourable consistency without losing creaminess.

→ Can I prepare this salad ahead of time?

Yes, refrigerate up to 2 hours before serving to let flavors meld while maintaining freshness.

→ What herbs enhance the overall flavor of this dish?

Fresh parsley, basil, and chives provide bright, aromatic notes that complement the creamy avocado dressing.

→ Are there easy protein additions for a heartier meal?

Grilled chicken, chickpeas, or hard-boiled eggs can be tossed in to increase protein content and make it more filling.