Creamy Green Goddess Pasta Salad: A Zesty Summer Favorite (Print Version)
Whip up a vibrant Green Goddess Pasta Salad! This easy recipe brings fresh herbs and creamy dressing together for a delicious, quick meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
1 lb short pasta (rotini, fusilli, or penne)
02 -
1 cup cooked chicken breast, shredded or diced (optional)
03 -
1 pint cherry tomatoes, halved
04 -
1 large English cucumber, diced
→ Green Goddess Dressing
05 -
1/2 cup mayonnaise
06 -
1/4 cup sour cream or plain Greek yogurt
07 -
1/4 cup fresh parsley, chopped
08 -
2 tablespoons fresh chives, chopped
09 -
2 tablespoons fresh dill, chopped
10 -
1 tablespoon fresh tarragon, chopped
11 -
2 tablespoons fresh lemon juice
12 -
2 garlic cloves, minced
13 -
1 teaspoon anchovy paste (optional)
14 -
1 tablespoon white wine vinegar
15 -
2 tablespoons extra virgin olive oil
→ Flavor Boosters
16 -
1/2 teaspoon salt, or to taste
17 -
1/4 teaspoon freshly ground black pepper, or to taste
→ Optional Finishing Touches
18 -
Extra fresh herbs for garnish
19 -
Crumbled feta or goat cheese
# Instructions:
01 -
First things first, get a big pot of water boiling. Add a generous pinch of salt – this is where I always forget, honestly! Cook your chosen short pasta according to package directions until it's perfectly al dente. Nobody wants mushy pasta in their Green Goddess Pasta Salad, right? Drain it well and let it cool down a bit while you prep everything else. A quick rinse with cold water can stop the cooking, but I usually just spread it on a sheet pan to cool naturally.
02 -
In a blender or food processor, combine the mayonnaise, sour cream (or Greek yogurt), fresh herbs (parsley, chives, dill, tarragon), lemon juice, garlic, anchovy paste (if using), white wine vinegar, and olive oil. Blend until it's super smooth and that gorgeous vibrant green color. My blender sometimes fights me on this one, especially if the herbs are too chunky, so make sure it's all finely chopped before blending. Taste it and adjust salt and pepper; you want it bright and zesty!
03 -
While your pasta cools and your dressing is blending, get those veggies ready. Halve your cherry tomatoes and dice your English cucumber. If you're using cooked chicken, shred or dice that too. I'm usually multitasking here, maybe humming along to a podcast. Sometimes I get a little carried away and chop the cucumber too small, oops, but it still tastes good!
04 -
In a large mixing bowl, combine your cooled pasta, halved cherry tomatoes, and diced cucumber. If you're adding chicken, toss that in now too. Pour that beautiful, creamy Green Goddess dressing all over everything! This is the satisfying part, watching it all come together and coat every noodle. Give it a good, gentle stir to make sure every piece is bathed in that delicious green goodness.
05 -
Cover the bowl and refrigerate your Green Goddess Pasta Salad for at least an hour. This step is crucial for the flavors to really meld and deepen. I know it's hard to wait, but trust me, it's worth it. The herbs in the dressing will infuse into the pasta, making every bite even more delicious. I've eaten it warm before, and it's good, but chilled? Chef's kiss!
06 -
Before serving, give the Green Goddess Pasta Salad another good stir, as the dressing can settle a bit. Taste again and adjust any seasonings if needed. I love to garnish with a sprinkle of extra fresh chives or a few sprigs of dill. It just makes it look extra fancy, even if it's just for a casual weeknight dinner. Enjoy that fresh, creamy goodness!
# Notes:
01 -
Always use fresh herbs for the dressing; dried just won't cut it for this Green Goddess Pasta Salad.
02 -
Don't overcook the pasta! Al dente or bust, it makes all the difference in texture.
03 -
Let your Green Goddess Pasta Salad chill for at least an hour; the flavors need time to mingle.
04 -
Crumbled feta or goat cheese on top adds a lovely salty tang.
# Equipment Needed:
01 -
Large pot
02 -
blender or food processor
03 -
large mixing bowl
04 -
whisk
05 -
sharp knife
06 -
cutting board.
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 8-12g