Description
This Creamy Green Goddess Pasta Salad is a vibrant and refreshing dish perfect for summer. Tender pasta is combined with a homemade herb-packed dressing made from fresh basil, tarragon, dill, and scallions, creating a creamy, tangy flavor profile. Sautéed seasonal vegetables like zucchini, asparagus, and petite peas add a nice crunch, while creamy burrata, pine nuts, and lemon zest garnish round out this delightful salad. Ideal for potlucks, picnics, or light meals, this pasta salad is easy to prepare and makes a delicious crowd-pleaser.
Ingredients
Units
Scale
Dressing
- 3/4 cup full-fat Greek yogurt
- 1/2 cup mayonnaise
- 1 large bunch fresh basil
- 1/4 cup fresh tarragon leaves
- 1/4 cup fresh dill
- Additional fresh herbs (parsley, mint, cilantro, chives) as desired
- 2 scallions (green parts only)
- 1/2 large avocado (or 1 small)
- 1 Tbsp. red wine vinegar
- 1-2 Tbsp. lemon juice
- 2 cloves garlic
- 2 tsp. Dijon mustard
- Salt and pepper (to taste)
Pasta & Vegetables
- 1 lb. pasta (radiatore, shellbow, fusilli, or any short pasta with ridges)
- 1/2 Tbsp. olive oil
- 1 large zucchini (quartered)
- 1 bunch asparagus (cut into 1 inch sections)
- 1 cup petite peas
- Chili flakes (pinch)
- Salt and pepper (to taste)
Garnish
- Pine nuts
- Fresh lemon zest
- Burrata cheese
Instructions
- Boil water for pasta: Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain and rinse under cold water to stop cooking. Set aside.
- Make the dressing: While the pasta cooks, add Greek yogurt, mayonnaise, basil, tarragon, dill, additional herbs if using, scallions, avocado, red wine vinegar, lemon juice, garlic, Dijon mustard, salt, and pepper to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add quartered zucchini and asparagus pieces. Sprinkle with chili flakes, salt, and pepper. Sauté for about 5 minutes until tender but still slightly crisp with some browning. In the last minute, add petite peas and stir to combine. Remove from heat.
- Combine pasta and dressing: Place the cooked pasta in a large bowl. Pour the creamy herb dressing on top and toss gently to coat all pasta evenly.
- Add the sautéed vegetables: Add the cooked zucchini, asparagus, and peas to the pasta mixture. Stir gently to combine the flavors.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill thoroughly.
- Garnish and serve: Just before serving, sprinkle fresh lemon zest, toasted pine nuts, and torn burrata cheese on top. Serve and enjoy your flavorful Creamy Green Goddess Pasta Salad!
Notes
- This pasta salad is perfect for summer gatherings like potlucks and picnics as it can be made ahead and tastes great chilled.
- Feel free to experiment with different fresh herbs in the dressing to suit your taste.
- Use short pasta shapes with ridges or texture to better hold the creamy dressing for maximum flavor in every bite.
- The sautéed veggies add a wonderful contrast in texture—crispy-tender is ideal, so avoid overcooking.
- Garnishing with burrata and pine nuts adds richness and crunch that elevates this simple salad to a special dish.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 118 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 7 mg
