Go Back
For this salad, I recommend using 8 oz. of pasta. Fusilli or rotini works best. These shapes hold the dressing and chunky veggies well. You can also try other pasta types. Just make sure to cook it al dente for the best texture. Fresh veggies add color and crunch to your salad. You will need: - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 bell pepper (red or yellow), diced - 1 avocado, diced - 1/4 cup red onion, finely chopped These choices bring sweetness, freshness, and a nice bite. Feel free to mix in other favorites like radishes or peas. The dressing gives the salad its name and flavor. For the Green Goddess dressing, gather these ingredients: - 1/2 cup Greek yogurt - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 clove garlic, minced - 1/2 cup fresh basil leaves, chopped - 1/4 cup fresh parsley leaves, chopped - Salt and pepper to taste Blend these ingredients until smooth. The yogurt adds creaminess, while the herbs boost freshness. Adjust salt and lemon to match your taste. This dressing is key to making your salad stand out! {{ingredient_image_1}} Start by boiling a large pot of salted water. This adds flavor to the pasta. Once the water boils, add 8 oz. of pasta. Fusilli or rotini works well. Cook it according to the package instructions. You want it to be al dente, which means firm to the bite. After cooking, drain your pasta. Rinse it with cold water to cool it down. This stops the cooking process and keeps the pasta from getting mushy. In a blender or food processor, put in 1/2 cup of Greek yogurt. Add 1/4 cup of olive oil and 2 tablespoons of lemon juice. Next, add 1 clove of minced garlic, 1/4 cup of chopped basil, and 1/4 cup of chopped parsley. Season with salt and pepper to taste. Blend all these ingredients until smooth and creamy. You can taste it to see if you want more salt or lemon juice. In a large mixing bowl, add the cooled pasta. Now, toss in 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, 1 diced bell pepper, 1 diced avocado, and 1/4 cup of finely chopped red onion. Pour the Green Goddess dressing over this mix. Toss everything gently to coat all the ingredients well. Cover the bowl with a lid or plastic wrap. Chill it in the fridge for at least 30 minutes. This lets the flavors blend together nicely. To make great pasta, start with a big pot. Fill it with water and add salt. The water should taste like the sea. Boil the water before adding your pasta. Cook the pasta until it is al dente, or firm to the bite. This usually takes about 8 to 10 minutes, but check the package for exact times. Once cooked, drain the pasta and rinse it with cold water. This stops the cooking and cools it down. Perfect pasta will soak in the dressing better. The dressing should be creamy but not too thick. Start with Greek yogurt and add olive oil for richness. Blend them until smooth. Next, add lemon juice, garlic, basil, and parsley for taste. If the dressing is too thick, add a bit more olive oil or water. Taste as you go! You want it to balance well with the pasta and veggies. A good dressing makes all the difference in this salad. Presentation matters! Use a colorful bowl to show off your salad. Before serving, give it a gentle stir to mix the flavors. If you want, add more herbs or avocado on top for a pretty finish. Always taste it again before serving. You might need a pinch of salt or a squeeze of lemon juice to brighten it up. Keep it cool until you are ready to serve. Enjoy your fresh and flavorful Green Goddess Pasta Salad! Pro Tips Cook Pasta Al Dente: Be sure to cook the pasta just until al dente for the best texture in your salad. It will continue to soften slightly as it chills. Fresh Ingredients Matter: Use fresh, high-quality vegetables and herbs for maximum flavor. This salad shines with the bright taste of fresh basil and parsley. Adjust the Dressing: Feel free to adjust the consistency of the dressing by adding a splash of water or more lemon juice if it's too thick for your liking. Garnish for Presentation: Enhance the visual appeal of your salad by garnishing with additional herbs and a few slices of avocado right before serving. {{image_2}} You can easily change ingredients based on what you have. If you don’t have fusilli or rotini, penne or farfalle also work well. Swap cherry tomatoes for grape tomatoes or even diced sun-dried tomatoes. Cucumber can be replaced by zucchini or bell pepper, giving a nice crunch. For a creamier dressing, you might use sour cream instead of Greek yogurt. If you want a dairy-free option, try cashew cream or a plant-based yogurt. To make this salad filling, add proteins like grilled chicken, shrimp, or chickpeas. These options add taste and nutrition. Grilled chicken provides a nice smoky flavor. If you prefer plant-based, chickpeas work well and are packed with protein. You can even add diced hard-boiled eggs for extra richness. This pasta salad shines at any gathering. For picnics or potlucks, serve it in a large bowl. Add colorful herbs on top for a fresh look. If you’re hosting a dinner party, serve it as a side dish. Pair it with grilled meats or a light fish for a complete meal. For casual lunches, pack it in a mason jar for easy transport. Everyone will love its bright colors and fresh flavors! To keep your Green Goddess Pasta Salad fresh, store it in an airtight container. This helps to lock in flavor and keep ingredients crisp. If you have extra dressing, store it separately. This way, it won't make the pasta soggy. When stored properly, your pasta salad will last about 3 to 5 days in the fridge. Check for any signs of spoilage before eating. If the veggies look dull or the dressing separates, it's time to toss it. I do not recommend freezing this salad. Freezing can change the texture of fresh veggies and avocado. If you must freeze it, use only the pasta. Reheat pasta in a pot with a splash of water until warm, then mix in fresh veggies and dressing. This keeps the salad tasty and vibrant. Yes, you can make this salad ahead of time. It tastes even better after chilling. I suggest preparing it a few hours before serving. This allows the flavors to mix well. Just store it in the fridge until you are ready to serve. Green Goddess Pasta Salad offers many benefits. It has fresh veggies like tomatoes and cucumbers. These provide vitamins and minerals. The Greek yogurt adds protein and healthy fats. Avocado gives you good fats too. Overall, this salad is a balanced meal. It’s tasty and healthy for everyone. Absolutely! If you are short on time, you can use a store-bought dressing. Look for one labeled "Green Goddess." Make sure it has natural ingredients. You can still add fresh herbs for extra flavor. This keeps the salad fresh and vibrant. You can mix in other herbs for a new twist. Try dill, chives, or cilantro. Each herb adds its own flavor. Experiment to find your favorite mix. Fresh herbs bring life to your dressing and make it unique. This article explored how to make a delicious Green Goddess Pasta Salad. We covered choosing pasta, fresh veggies, and the right dressing. I shared step-by-step instructions for cooking and combining ingredients. You learned tips for perfect pasta and serving options. We even discussed storage and helpful FAQs. In conclusion, making this pasta salad is easy and fun. With fresh ingredients and simple steps, you can impress anyone. Enjoy your salad, and don’t be afraid to try new flavors!

Green Goddess Pasta Salad

A refreshing and vibrant pasta salad with a creamy Green Goddess dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 oz pasta (your choice, fusilli or rotini works well)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 whole bell pepper (red or yellow), diced
  • 1 whole avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley leaves, chopped
  • 1/2 cup Greek yogurt
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • to taste salt and pepper

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool the pasta down.
  • Prepare the Dressing: In a blender or a food processor, combine the Greek yogurt, olive oil, lemon juice, garlic, basil, parsley, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
  • Combine Ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, cucumber, bell pepper, avocado, and red onion.
  • Dress the Salad: Pour the Green Goddess dressing over the pasta and vegetables. Toss gently until everything is well-coated in the dressing.
  • Chill: Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together.
  • Serve: Give the salad a gentle stir before serving. Taste and adjust seasoning, adding more salt or lemon juice if necessary.

Notes

Serve in a large, vibrant bowl, garnished with extra chopped herbs on top and a few slices of avocado for a beautiful finish.
Keyword green goddess, pasta salad, vegetarian