Green Goddess Pasta Salad

Something about a pasta salad loaded with fresh herbs and coated in a creamy green dressing just screams summer in a way that makes me want to drag every chair onto the patio and eat outside until the mosquitoes win.

I brought this to a neighbors potluck last July and watched three people quietly go back for seconds before anyone else had finished their first plate, which is honestly the highest compliment any dish can receive.

Ingredients

• 350 g short pasta (fusilli, rotini, or penne): The spirals and ridges catch every bit of that green goddess dressing so nothing goes to waste.
• 1 cup cherry tomatoes, halved: They burst just slightly when you toss everything together and add a sweet pop of color.
• 1 cup cucumber, diced: Crunch matters in a pasta salad and cucumber delivers it without competing with the dressing.
• 1 cup sugar snap peas, sliced: Their natural sweetness plays beautifully against the tangy herb dressing.
• 2 cups baby spinach, roughly chopped: Wilts just enough to blend in but still gives you that gorgeous green throughout.
• 2 scallions, thinly sliced: A milder onion bite that does not overpower the delicate herbs.
• 1 small avocado, diced: Adds creaminess that makes the whole dish feel more indulgent than it actually is.
• 1/2 cup mayonnaise: The rich base that carries all those herb flavors without letting them get lost.
• 1/2 cup plain Greek yogurt: Brightens the dressing and lightens it up so it never feels heavy.
• 1/4 cup fresh parsley leaves: An unsung hero that grounds the more fragrant herbs in the blend.
• 1/4 cup fresh basil leaves: Brings a sweet anise warmth that makes this dressing sing.
• 2 tbsp fresh chives: A gentle onion flavor that ties the dressing to the scallions in the salad.
• 2 tbsp fresh tarragon or dill: Tarragon gives it classic green goddess character but dill is a wonderful swap if that is what you have.
• 2 tbsp freshly squeezed lemon juice: The acid that wakes everything up and balances the richness.
• 1 small garlic clove: Just one is enough to add depth without taking over the whole bowl.
• 1 to 2 anchovy fillets (optional): They dissolve into the dressing and add a savory backbone that no one will identify as fish.
• 1 tsp Dijon mustard: Acts as an emulsifier and adds a subtle heat that pulls all the flavors tighter together.
• Salt and freshly ground black pepper: Season gradually and taste as you go because the anchovy and mustard already bring salt.
• 2 tbsp toasted pumpkin seeds or sunflower seeds: The finishing crunch that makes every bite interesting.
• Fresh herbs for garnish (optional): A few extra basil leaves or chive blossoms on top make it look as good as it tastes.

Instructions

Get the pasta going:

Boil the pasta in well salted water until just al dente because it will soften slightly as it sits in the dressing, then drain and rinse under cold running water until completely cool.

Blend the green goddess dressing:

Toss the mayonnaise, Greek yogurt, parsley, basil, chives, tarragon, lemon juice, garlic, anchovy fillets if using, and Dijon mustard into a blender and run it until the dressing turns a vibrant speckled green, then stop and taste for salt and pepper.

Build the salad:

Pile the cooled pasta into a big mixing bowl with the cherry tomatoes, cucumber, sugar snap peas, baby spinach, scallions, and avocado, then pour the dressing over the top.

Toss with care:

Use a large spoon and fold gently so the avocado stays in chunks and everything gets evenly coated without turning mushy.

Finish and serve:

Transfer to a serving bowl, scatter the toasted seeds and any extra fresh herbs over the top, and serve right away or tuck it into the fridge for up to four hours so the flavors settle into something even better.

Save

There is something quietly magical about a dish that makes vegetables feel like a celebration rather than an obligation, and this salad does exactly that without even trying hard.

Making It Your Own

Swap in grilled chicken or a can of drained chickpeas if you want to turn this into a proper main course that keeps you full for hours.

Storage and Leftovers

This keeps well covered in the fridge for about two days though the spinach will wilt and the avocado will darken slightly, so stir gently and add a squeeze of fresh lemon to revive it.

Dietary Swaps

Going vegan is straightforward with plant based mayo and yogurt plus skipping the anchovy, and gluten free pasta works perfectly here since the dressing has no flour.

• Always read labels on store bought mayo and yogurt for hidden allergens.
• Gluten free fusilli holds up especially well in cold salads without getting gummy.
• Double check your mustard brand if you are serving someone with celiac disease.

Save

Make this once and it will become the dish people ask you to bring to everything from here on out, and honestly you will be happy to oblige because it is almost effortless.

Questions & Answers

→ How do I adjust the dressing for a lighter finish?

Reduce mayonnaise and increase Greek yogurt or lemon juice for brightness. Thin with cold water or a splash of extra lemon if needed and taste for seasoning before tossing.

→ Can I omit anchovy without losing flavor?

Yes. Anchovy adds umami, but you can skip it for a vegetarian version. Boost savory depth with a pinch of sea salt, capers, or a dash of soy sauce if desired.

→ What’s the best way to keep the salad from getting soggy?

Rinse pasta under cold water and drain well to stop cooking. Toss dressing just before serving or store dressing separately and combine within a few hours to preserve texture of vegetables and avocado.

→ How long will it hold in the fridge?

Stored in an airtight container, the salad keeps 1–2 days. Add avocado and toasted seeds just before serving to maintain freshness and crunch.

→ What proteins work well with this dish?

Grilled chicken, shrimp or roasted chickpeas complement the herby dressing. Fold in warm grilled pieces briefly so they absorb flavor without wilting the greens.

→ Any tips for making this gluten- or dairy-free?

Use gluten-free short pasta and swap mayonnaise and yogurt for plant-based versions. Check labels for hidden allergens and adjust seasoning to taste.