Green Goddess Pasta Salad Recipe

Introduction

This Green Goddess Pasta Salad is a fresh and flavorful dish perfect for gatherings or a light meal. Creamy herb dressing coats tender pasta and crisp vegetables for a delicious, easy-to-make salad.

Ingredients

• 12 ounces rotini pasta
• 1 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cucumber, diced
• 1 cup celery, sliced
• 1/2 cup green peas
• 1/2 cup avocado, diced
• 1/3 cup grated Parmesan cheese

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool completely. Set aside.
2. Step 2: In a blender or mixing bowl, combine mayonnaise, sour cream or Greek yogurt, parsley, chives, basil, tarragon, lemon juice, lemon zest, minced garlic, salt, and black pepper. Blend or whisk until smooth and creamy.
3. Step 3: In a large bowl, add the cooled pasta, diced cucumber, sliced celery, green peas, and diced avocado. Pour the dressing over the ingredients.
4. Step 4: Gently toss all ingredients together until everything is evenly coated with the dressing.
5. Step 5: Sprinkle the grated Parmesan cheese over the salad and toss lightly again. Cover and refrigerate for at least 30 minutes to meld flavors. Serve chilled for best taste.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier, lighter dressing.
• Add chopped cooked chicken or shrimp for extra protein.
• Swap out rotini for fusilli or farfalle to change up the pasta texture.
• For a dairy-free version, use vegan mayo and omit the Parmesan cheese.
• Add a handful of toasted pine nuts or walnuts for crunch.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. If the salad thickens after chilling, you can add a splash of lemon juice or a little water to loosen it. It is best served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be prepared a few hours or even a day in advance. Just add the avocado right before serving to prevent browning.

Can I use frozen peas in this recipe?

Yes, frozen peas work well. Just thaw them before adding them to the salad to avoid excess moisture.

Green Goddess Pasta Salad Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

This Green Goddess Pasta Salad is a refreshing and creamy dish combining rotini pasta with a vibrant herb-packed dressing. Loaded with fresh vegetables like cucumber, celery, green peas, and avocado, it’s a perfect make-ahead side dish or light meal that melds bright lemon and garlic flavors with creamy mayonnaise and Greek yogurt or sour cream. The addition of fresh herbs such as parsley, chives, basil, and tarragon adds depth, while Parmesan cheese provides a savory finish.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 12 ounces rotini pasta
• 1 cup cucumber, diced
• 1 cup celery, sliced
• 1/2 cup green peas
• 1/2 cup avocado, diced
• 1/3 cup grated Parmesan cheese

Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, approximately 8-10 minutes. Drain the pasta and rinse under cold water to halt cooking and cool completely. Set aside.
2. Prepare the Dressing: In a blender or mixing bowl, combine mayonnaise, sour cream or Greek yogurt, chopped parsley, chives, basil, tarragon, lemon juice, lemon zest, minced garlic, salt, and black pepper. Blend or whisk the ingredients until smooth, creamy, and well incorporated.
3. Combine Salad Ingredients: In a large bowl, add the cooled pasta along with diced cucumber, sliced celery, green peas, and diced avocado. Pour the prepared green goddess dressing over the combined ingredients.
4. Toss the Salad: Gently toss all ingredients to ensure the pasta and vegetables are evenly coated with the dressing, mixing thoroughly but carefully to maintain the texture of the vegetables.
5. Add Cheese and Chill: Sprinkle the grated Parmesan cheese evenly over the salad, then toss lightly to combine. Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled for the best taste experience.

Notes

• For a lighter version, substitute mayonnaise with additional Greek yogurt.
• Feel free to add other fresh herbs like dill or cilantro for variation.
• You can prepare the pasta and dressing a day ahead for convenience.
• Ensure pasta is thoroughly rinsed and chilled to prevent the salad from becoming mushy.
• This salad makes for a great potluck or picnic dish.

Keywords: Green Goddess Pasta Salad, rotini pasta salad, creamy pasta salad, herb dressing pasta, vegetarian pasta salad, fresh vegetable pasta salad