Green Goddess Pasta Salad

Something about a bright green dressing always makes me feel like I am getting away with something indulgent disguised as virtuous, and this pasta salad is the ultimate proof of that theory.

I brought a massive bowl of this to a rooftop potluck last summer and watched three people ask for the recipe before they even finished their first plate.

Ingredients

• 350 g short pasta (fusilli, rotini, or penne): The spirals and tubes grab onto the dressing like little nets, which is exactly what you want here.
• 1 cup cherry tomatoes, halved: They burst just slightly when folded in and add a sweet juiciness that balances the creamy dressing.
• 1 cup cucumber, diced: Crispness and cool hydration in every bite, a quiet backbone for the whole salad.
• 1 cup sugar snap peas, sliced: That snappy crunch is irresistible and brings a slight sweetness that plays well with the herbs.
• 2 cups baby spinach, roughly chopped: Wilts just enough to meld into the salad without turning mushy.
• 2 scallions, thinly sliced: A gentle onion kick that does not overpower the delicate herbs in the dressing.
• 1 small avocado, diced: Creamy pockets scattered throughout that make every forkful feel richer.
• 1/2 cup mayonnaise: The luxurious base that gives the dressing its velvety body.
• 1/2 cup plain Greek yogurt: Adds tang and lightens the mayo so the dressing coats without feeling heavy.
• 1/4 cup fresh parsley leaves: Brings a clean, grassy note that anchors the whole flavor profile.
• 1/4 cup fresh basil leaves: Sweet and slightly peppery, this is what makes the dressing sing.
• 2 tbsp fresh chives: A mild onion flavor that threads through the dressing without stealing the spotlight.
• 2 tbsp fresh tarragon or dill: Tarragon gives a subtle anise warmth, while dill leans fresh and Scandinavian.
• 2 tbsp freshly squeezed lemon juice: Brightens everything and cuts through the richness like sunlight through a window.
• 1 small garlic clove: Just one is enough to add depth without raw garlic breath creeping up on you later.
• 1 to 2 anchovy fillets, optional: They melt right in and add a savory umami backbone nobody will guess is there.
• 1 tsp Dijon mustard: Acts as a bridge between the tangy and creamy elements with a gentle heat.
• Salt and freshly ground black pepper: Season gradually and taste as you go because the dressing concentrates as it sits.
• 2 tbsp toasted pumpkin or sunflower seeds: A finishing crunch that turns a simple salad into something special.
• Fresh herbs for garnish, optional: Extra basil or chives on top make it look as vibrant as it tastes.

Instructions

Boil the pasta to perfection:

Cook the pasta in a large pot of well salted boiling water until just al dente, then drain and rinse under cold running water until completely cool to the touch.

Whiz up the green goddess dressing:

Toss the mayonnaise, yogurt, parsley, basil, chives, tarragon, lemon juice, garlic, anchovy if using, Dijon, salt, and pepper into a blender and run it until the dressing is smooth and a gorgeous shade of green.

Bring the salad together:

In your largest mixing bowl, pile in the cooled pasta, tomatoes, cucumber, snap peas, spinach, scallions, and avocado.

Dress and fold gently:

Pour the green goddess dressing over the top and fold everything together with a large spatula, taking care not to crush the avocado pieces.

Finish and serve:

Transfer to a serving bowl, scatter the toasted seeds and extra herbs across the top, and serve right away or tuck it into the fridge for up to four hours so the flavors get cozy.

Save

There is a specific kind of happiness that comes from watching friends hover around a bowl of something green and creamy, going back for seconds before the burgers even come off the grill.

What to Serve Alongside This

This salad holds its own as a light lunch but really shines next to grilled corn, smoky tofu skewers, or a simple platter of crusty bread and hummus for a casual outdoor spread.

How to Store Leftovers

Cover tightly and refrigerate for up to two days, though the avocado may brown slightly and the spinach will soften, which honestly just makes it taste like a different but equally lovely salad.

Adapting This for Dietary Needs

This recipe is wonderfully flexible once you understand the building blocks, and small swaps go a long way.

• Use vegan mayo and plant based yogurt, skip the anchovy, and you have a fully vegan version.
• Gluten free pasta works perfectly here, just check the cooking time because brands vary wildly.
• Toss in grilled chicken or a drained can of chickpeas if you want to turn it into a proper meal.

Save

Keep this one in your back pocket for every warm weather gathering and I promise it will become the dish people expect you to bring.

Recipe Questions & Answers

→ What pasta shape works best?

Short, ridged shapes like fusilli, rotini or penne hold the creamy dressing and small vegetables well. Choose a shape with nooks to catch herbs and dressing for better flavor in each bite.

→ How do I make the dressing smoother?

Blend the dressing until fully emulsified and vibrant. Start with the mayo and yogurt, then add herbs, lemon and garlic while running the blender. If too thick, thin with a splash of water or lemon juice.

→ Can I adapt this for vegan or gluten-free diets?

For vegan, use vegan mayo and plant-based yogurt and omit anchovy. For gluten-free, substitute certified gluten-free short pasta. Adjust seasoning to taste after swaps.

→ How long will it keep in the fridge?

The salad keeps well for up to 2 days in an airtight container. Texture softens over time, so add avocado and toasted seeds just before serving when possible.

→ Any tips for adding protein?

Stir in grilled chicken, seared shrimp or a can of rinsed chickpeas to boost protein. Add warm proteins on top so they retain texture and avoid overmixing to keep the salad bright.

→ Should I salt the pasta water?

Yes. Generously salt the boiling water before cooking pasta so the noodles are seasoned through. This step enhances overall balance once the dressing is added.