Green Goddess Pasta Salad is a fresh, vibrant dish featuring tender pasta tossed with crisp cucumbers, ripe avocado, fresh herbs, and a creamy, tangy green goddess dressing that brings everything together beautifully. It’s a colorful mix that looks as good as it tastes, perfect for a light lunch or a side at your next barbecue.
I love making this salad when I want something that feels healthy but still satisfying. The green goddess dressing, made with herbs like parsley and tarragon, adds such a bright flavor, and the creamy avocado gives it a nice, smooth texture that pairs really well with the crunch of the cucumbers. It’s one of those recipes that’s simple to put together but always feels a little special.
My favorite way to serve this salad is straight from the fridge on a warm day, maybe alongside some grilled chicken or fish. It’s also great to pack for picnics because it holds up well and tastes even better after a few hours when the flavors have mingled. If you’re looking for a fresh, easy dish that’s a little different from the usual pasta salad, this is it!
Key Ingredients & Substitutions
Pasta: I like using rotini or cavatappi because their shapes hold the dressing well. If you don’t have these, shells or penne work fine too.
Herbs: Basil, parsley, and tarragon give this salad its bright flavor. If you can’t find tarragon, just add a bit more basil instead—it still tastes great.
Avocado: This adds creaminess to the dressing without heaviness. If you want to skip avocado, add a bit more sour cream or Greek yogurt.
Mayonnaise & Sour Cream/Yogurt: They make the dressing lush and tangy. Greek yogurt is a good lighter swap for sour cream.
Cheese: Parmesan adds a salty depth, and mini mozzarella balls bring a nice texture. If you want a dairy-free option, just leave out the cheese.
How Can I Make the Green Goddess Dressing Smooth and Flavorful?
Blending the dressing well is key to a creamy texture and balanced flavor.
- Use a food processor or blender for best results.
- Add garlic and lemon juice gradually and taste as you go to avoid overpowering.
- Include ripe avocado to keep it creamy without needing extra mayo.
- If the dressing seems thick, add a splash of water or lemon juice to thin it gently.
- Season with salt and pepper last, tasting to get it just right.
Equipment You’ll Need
- Large pot – I use it to boil the pasta easily and quickly.
- Small saucepan or microwave-safe bowl – to warm the dressing slightly if needed, for better blending.
- Food processor or blender – makes the dressing smooth and creamy with minimal effort.
- Mixing bowls – for tossing the pasta with the dressing and ingredients.
- Chef’s knife and cutting board – for chopping herbs, garlic, and vegetables.
- Measuring cups and spoons – to get the right proportions of ingredients.
Flavor Variations & Add-Ins
- Grilled chicken or shrimp – add protein to make it more filling.
- Different herbs – swap tarragon for dill or cilantro for a fresh twist.
- Cheese options – include crumbled feta or goat cheese for extra flavor.
- Veggies – toss in roasted zucchini, bell peppers, or sautéed spinach for variety.
How to Make Green Goddess Pasta Salad?
Ingredients You’ll Need:
For the Pasta Salad:
- 8 oz (about 225g) pasta (rotini, cavatappi, or shells)
- 1 cup packed fresh basil leaves
- 1/2 cup packed fresh parsley leaves
- 1/4 cup packed fresh tarragon leaves (or more basil if unavailable)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp white wine vinegar or apple cider vinegar
- 1-2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 ripe avocado
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved (red and yellow for color)
- 1/2 cup mini mozzarella balls (bocconcini), optional
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the pasta, plus 30 minutes to chill so all the flavors come together beautifully. It’s a quick and refreshing dish that’s perfect to make ahead!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add your pasta and cook according to the package directions until just tender (al dente). Drain the pasta and rinse under cold water to stop the cooking and cool it down. Set it aside.
2. Make the Green Goddess Dressing:
In a food processor or blender, add fresh basil, parsley, tarragon, mayonnaise, sour cream (or Greek yogurt), lemon juice, vinegar, minced garlic, Parmesan cheese, and ripe avocado. Blend until smooth and creamy. Give the dressing a taste, then add salt and pepper to your liking.
3. Combine Pasta and Dressing:
In a large bowl, toss the cooled pasta with the green goddess dressing, making sure each piece is fully coated in that vibrant green goodness.
4. Add Vegetables and Cheese:
Gently fold in the halved cherry tomatoes and mini mozzarella balls if you’re using them. These add lovely freshness and creaminess to the salad.
5. Chill and Serve:
Cover the salad and place it in the fridge for at least 30 minutes. This gives the flavors time to blend and develop. Before serving, sprinkle some fresh basil leaves on top to add a pop of color and fresh aroma.
6. Enjoy Your Salad:
This Green Goddess Pasta Salad is perfect for a light lunch or a side dish for your next barbecue or picnic. Enjoy!
Can I Use Frozen Pasta for This Salad?
It’s best to use freshly cooked pasta for the best texture, but if you have leftover frozen pasta, thaw it fully and rinse with cold water before tossing with the dressing to refresh it.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad and refrigerate it up to 24 hours in advance. The flavors will actually deepen, but be sure to give it a good stir before serving.
What Can I Substitute for Tarragon If I Don’t Have Any?
If you don’t have tarragon, simply use a bit more fresh basil or try fresh dill for a different but still herbaceous flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Stir gently before serving to redistribute the dressing and freshen up the salad.
