Green Goddess Pasta Salad Recipe

If you’re hunting for a fresh, vibrant summer side dish or something light yet satisfying for lunch, you’ve just hit the jackpot with this Green Goddess Pasta Salad Recipe. I absolutely love how this salad combines bright herbs, creamy avocado, and tender veggies, all tossed in a luscious, zesty dressing that sings with every bite. Stick around, because I’m sharing all my tips and tricks to help you nail this fan-freaking-tastic recipe every time.

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Ingredients You’ll Need

Each ingredient in this Green Goddess Pasta Salad Recipe plays a role in balancing creamy, fresh, and crunchy textures. I recommend grabbing the freshest herbs and veggies you can find, as they really make this salad come alive. Don’t worry, I’ll explain what to look for in each key ingredient below!

• Full-fat Greek yogurt: Adds creaminess and tang without the heaviness of all mayo – plus it’s packed with protein.
• Mayonnaise: For richness and smooth texture; helps bring the dressing together beautifully.
• Fresh basil: Aromatic and slightly sweet, basil is a must-have for that classic Green Goddess vibe.
• Fresh tarragon leaves: Gives a subtle anise-like flavor that lifts the whole dressing to the next level.
• Fresh dill: Bright and fresh, dill pairs wonderfully with the other herbs.
• Additional fresh herbs (parsley, mint, cilantro, chives): Feel free to mix and match what you have on hand for your own twist.
• Scallions (green parts only): Provide a mild onion flavor without overpowering the salad.
• Avocado: Makes the dressing luxuriously creamy; place close to ripe but firm for best blending.
• Red wine vinegar: Adds tangy brightness that balances the richness.
• Lemon juice: Fresh lemon juice gives zing and freshness – don’t skip it!
• Garlic cloves: For that signature savory punch.
• Dijon mustard: Helps emulsify the dressing and adds subtle heat.
• Salt and pepper: Essential for seasoning to taste.
• Pasta (radiatore, shellbow, fusilli, or similar): Choose short, ridged pasta that holds onto the dressing perfectly.
• Olive oil: For sautéing veggies and adding a lovely silky finish.
• Zucchini: Adds mild sweetness and a tender crunch after sautéing.
• Asparagus: Cut into bite-sized pieces, it brings a fresh snap and beautiful color.
• Petite peas: Add pop and natural sweetness to the mix.
• Chili flakes: A pinch gives a subtle hint of heat—adjust according to your taste.
• Pine nuts: Toasted pine nuts add crunch and a buttery flavor that I can’t get enough of.
• Lemon zest: Provides an aromatic citrus uplift as a garnish.
• Burrata: The creamy cheese topping that turns this salad into something truly special.

Variations

I love that this Green Goddess Pasta Salad Recipe is so adaptable. Over time, I’ve played around with different ingredients and swaps to tailor it to whatever we have on hand or dietary needs—try it out and make it your own!

• Protein boost: Adding grilled chicken or shrimp works great for a heartier meal; I once made it for a backyard BBQ and everyone loved the upgrade.
• Vegan twist: Swap mayo for vegan mayo and use dairy-free yogurt, then skip the burrata or add marinated tofu cubes.
• Herb swaps: If you don’t have tarragon, extra parsley or cilantro keeps it fresh and flavorful; I’ve found this works perfectly when I’m short on herbs.
• Seasonal veggies: Swap zucchini and asparagus for roasted bell peppers, green beans, or snap peas for variety.

How to Make Green Goddess Pasta Salad Recipe

Step 1: Cook the Pasta Just Right

Start by bringing a large pot of salted water to a rolling boil. Cook your pasta according to the package instructions—but make sure to pull it out al dente. Trust me, this prevents mushy pasta once everything is combined and chilled. When it’s done, drain it and rinse under cold water to stop the cooking process and cool it down. Set it aside while you make the dressing and cook the veggies.

Step 2: Blend the Creamy Green Goddess Dressing

Throw all the dressing ingredients—the Greek yogurt, mayo, fresh herbs, scallions, avocado, vinegar, lemon juice, garlic, and Dijon mustard—into a blender or food processor. Pulse or blend until smooth and creamy. Don’t be shy about tasting and tweaking salt, pepper, or lemon juice to get it just right. I usually adjust to make it a perfect balance of tangy, herbal, and creamy.

Step 3: Sauté Your Veggies to Tender Perfection

Heat a bit of olive oil in a skillet over medium heat. Toss in zucchini and asparagus, sprinkling with chili flakes, salt, and pepper. Saute for about 5 minutes until they’re tender but still have a little crunch and some nice browning—this adds a subtle sweetness and depth. Just before finishing, stir in the peas and cook for another minute to warm them through. The veggies should be crisp-tender, not mushy, to keep the salad fresh and lively.

Step 4: Mix It All Up

Grab a large bowl and add your cooled pasta. Pour the luscious green goddess dressing right over and stir thoroughly so every piece is coated. Then fold in your sautéed veggies. This is when all those flavors start to marry beautifully! If you’re making this ahead—which I highly recommend—cover and refrigerate for at least 30 minutes to let the flavors meld.

Step 5: Garnish and Serve

Right before serving, sprinkle the salad with fresh lemon zest, toasted pine nuts, and tear fresh burrata cheese on top. The burrata adds a crazy creamy, luxurious finish that my family goes crazy for every single time. Serve chilled and enjoy!

How to Serve Green Goddess Pasta Salad Recipe

Garnishes

I’m all about adding fresh lemon zest, pine nuts, and creamy burrata on top. The lemon zest gives a burst of freshness, crunchy pine nuts add texture contrast, and burrata melts into every bite with that rich, indulgent feel. This trio is my signature move that always surprises guests with how much it changes the overall experience.

Side Dishes

I like to pair this salad with grilled lemon-herb chicken or a light seafood dish like broiled salmon. For vegetable sides, simple roasted potatoes or a crisp mixed green salad round out the meal perfectly without competing with the vibrant pasta salad.

Creative Ways to Present

For special occasions, I’ve plated this salad in individual glass bowls, layering the pasta first, then the veggies, topped with burrata and pine nuts — it looks stunning and feels restaurant-quality. Another fun idea: serve it in hollowed-out zucchini boats for a gorgeous seasonal presentation that’s sure to wow friends at your next summer picnic or potluck.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and honestly, it tastes even better the next day as the flavors marry. Just give it a quick stir before serving and add fresh burrata and pine nuts again to keep things fresh and tasty.

Freezing

I typically don’t freeze this pasta salad because the fresh herbs, avocado, and cheeses don’t keep well after thawing. If you really want to, freeze the dressing separately without avocado and thaw in the fridge overnight before combining fresh pasta and veggies.

Reheating

Since this is a cold pasta salad, I don’t recommend reheating—it’s best served chilled. If you prefer a warm version, sauté fresh veggies and toss with warm pasta, reserving some dressing to serve on the side or drizzled after plating.

FAQs

Final Thoughts

This Green Goddess Pasta Salad Recipe is one of those dishes I come back to again and again during warm-weather months. I love how it feels indulgent yet fresh, and how the homemade herb dressing really makes it stand apart from any pasta salad you’ve had before. Give it a try—you’ll find it quickly becomes a staple for potlucks, picnics, or even just a casual weeknight dinner. Here’s to making your kitchen smell amazing and your taste buds super happy!

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