Green Goddess Pasta Salad

Last summer my neighbor texted at noon asking if I could bring something to an impromptu block party and I had exactly 30 minutes to shop and cook. This green goddess pasta salad saved my reputation and has been requested at every gathering since.

My sister in law who claims to hate avocados went back for thirds before asking what made the dressing so green. Now she makes it every Sunday for work lunches and says her coworkers are constantly asking for the recipe.

Ingredients

• Short pasta: Fusilli or rotini catch the creamy dressing in every curl perfectly
• Fresh avocado: Must be perfectly ripe with no brown spots for the silkiest texture
• Greek yogurt: Plain works best but any unsweetened variety will do
• Fresh herbs: The combination of parsley basil and chives creates that signature goddess flavor
• Baby spinach: Adds subtle nutrition without overpowering the fresh herb notes
• Lemon juice: Fresh squeezed makes a huge difference in brightness

Instructions

Cook the pasta to perfection:

Boil salted water and cook pasta until al dente then drain and rinse under cold water until completely cool to stop the cooking process.

Blend the dreamy dressing:

Combine avocado yogurt olive oil lemon juice garlic salt and pepper in a blender processing until completely smooth and adding water one tablespoon at a time until pourable.

Combine everything:

Toss cooled pasta with cucumber spinach and all those gorgeous fresh herbs in a large bowl then pour the dressing over and mix gently until every piece is coated.

Let it rest:

Serve right away if you are in a rush or refrigerate up to two hours to let the flavors really get to know each other.

Save

This recipe became my go to when my daughter declared she wanted to help cook dinner and I needed something she could not mess up. She felt so proud serving something she made herself and now calls it our special occasion salad.

Making It Ahead

The dressing can be made up to two days in advance and stored in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Just give it a good stir before tossing with the pasta.

Protein Additions

Grilled chicken diced chickpeas or even crumbled feta cheese can transform this from a side dish into a complete meal. I love adding edamame for extra protein and a pop of color.

Serving Suggestions

This salad travels beautifully and actually develops more flavor after a few hours in the fridge. Pack it for picnics potlucks or weekday lunches knowing it will be even better than when you first made it.

• Keep cold until serving especially on warm days
• Bring extra herbs for a fresh garnish right before serving
• Store any leftovers in the fridge for up to three days

Save

Watch this disappear faster than any other dish at your next gathering. The bright fresh flavors just make people happy.

Recipe FAQs

→ Can I make this green goddess pasta salad ahead of time?

Yes, you can prepare this up to 2 hours in advance. Refrigerate to let the flavors meld together, though the dressing may thicken slightly. Stir well before serving and add a splash of water or lemon juice to loosen if needed.

→ What pasta shapes work best for this salad?

Short pasta varieties like fusilli, rotini, or penne are ideal because their curves and ridges catch the creamy dressing effectively. Choose shapes that will hold up well when tossed with the vegetables.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Note that the avocado-based dressing may oxidize slightly, though the lemon juice helps slow this process. Stir before serving leftovers.

→ Can I make it vegan?

Absolutely. Replace the Greek yogurt with a plain plant-based yogurt alternative. The dressing will still be creamy and flavorful, just ensure your chosen yogurt doesn't contain unwanted sweeteners or flavors.

→ What proteins can I add?

Grilled chicken breast, chickpeas, or diced hard-boiled eggs work wonderfully. For a heartier version, try adding shredded rotisserie chicken or white beans. Add these after tossing with the dressing.

→ Why rinse pasta with cold water?

Rinsing stops the cooking process immediately and removes excess starch. This prevents the pasta from becoming gummy and helps it cool down quickly, which is essential for cold dishes like this salad.