Green Goddess Pasta Salad

Last summer, my neighbor Sarah brought this shocking green pasta salad to our block party and I honestly thought she'd accidentally used food coloring. Then I took a bite and spent the next hour stalking her until she wrote down the recipe for me on a cocktail napkin.

I made this for my sister's baby shower last spring because she was craving anything with herbs, and watching three generations of women go back for seconds while discussing baby names made me realize some recipes just bring people together naturally.

Ingredients

• Short pasta: Fusilli catches the creamy dressing in every single curl, though rotini works beautifully too
• Salt: Generously salt your pasta water until it tastes like the ocean
• Cucumber: English cucumbers work best since they have fewer seeds and stay crunchier longer
• Baby spinach: The spinach wilts slightly when tossed with warm pasta, becoming silky rather than tough
• Fresh herbs: This is where the magic happens, so please don't substitute dried herbs here
• Ripe avocado: Should yield slightly to gentle pressure but not feel mushy
• Greek yogurt: Plain whole milk yogurt gives the best creamy consistency
• Extra virgin olive oil: Use your good oil here since the flavor really shines through
• Fresh lemon juice: Brightens everything and prevents the avocado from browning
• Garlic clove: One clove is perfect, two if you absolutely love garlic

Instructions

Cook your pasta to perfection:

Bring a large pot of salted water to boil and cook pasta until al dente, then drain and rinse under cold water until completely cool to the touch

Whip up that gorgeous green dressing:

Blend avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper until silky smooth, adding water one tablespoon at a time until it reaches your desired consistency

Bring all the fresh elements together:

In your largest mixing bowl, combine the cooled pasta with diced cucumber, chopped spinach, parsley, chives, and basil

Coat everything in that creamy dressing:

Pour the green goddess dressing over the pasta mixture and toss gently with two spoons until every piece is evenly coated in that vibrant green goodness

Taste and trust your instincts:

Sample your creation and adjust with more salt or lemon juice if something feels missing

Let it rest or serve immediately:

This tastes great right away but becomes absolutely exceptional after chilling for 30 minutes to let all those fresh herb flavors meld together

Save

My four year old nephew who literally survives on chicken nuggets asked for thirds at our family reunion last month, and seeing green herb stained teeth grinning across the table has never made me happier.

Making It Your Own

Once you master the basic formula, this salad becomes a canvas for whatever makes you happy. I've added diced bell peppers for crunch, toasted pine nuts for richness, and even swapped in arugula for spinach when that's what my garden was overflowing with.

The Protein Question

While this is perfectly satisfying on its own, sometimes you need something more substantial. Grilled chicken strips work beautifully, or white beans for a plant based protein boost that doesn't compete with the fresh flavors.

Serving Suggestions

This pasta salad shines brightest alongside grilled foods, making it the ultimate summer side dish. The cool creaminess perfectly balances the char from anything hot off the grill.

• Serve it slightly chilled rather than ice cold for the best flavor experience
• Keep extra fresh herbs on hand to garnish right before serving
• Make a double batch because it disappears faster than you expect

Save

Every time I make this green goddess pasta salad now, I think of Sarah's cocktail napkin recipe and how the best dishes often come from happy accidents and generous neighbors willing to share their secrets.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare this salad up to 2 hours before serving. Store it in the refrigerator to allow the flavors to meld. If the dressing thickens over time, stir in a tablespoon of water or lemon juice to restore the desired consistency before serving.

→ What pasta shapes work best?

Short pasta shapes like fusilli, rotini, or penne are ideal because they hold the creamy dressing well and mix evenly throughout. Avoid long pasta varieties, as they don't capture the dressing as effectively.

→ How do I prevent the avocado from browning?

Blend the avocado into the dressing shortly before serving. The combination of lemon juice, garlic, and the acidic Greek yogurt helps preserve the avocado's color. If preparing earlier, cover the salad tightly with plastic wrap to minimize air exposure.

→ Can I substitute the Greek yogurt?

Absolutely. Use plant-based yogurt for a vegan version, or replace it with sour cream or mayonnaise for a richer dressing. Adjust quantities based on the consistency you prefer.

→ What proteins pair well with this salad?

Grilled chicken breast, chickpeas, and diced hard-boiled eggs are excellent additions. For a vegetarian boost, try toasted nuts or seeds. Each adds different textures and nutritional value to complement the fresh herbs and creamy dressing.

→ Is this suitable for gluten-free diets?

The traditional version uses regular pasta containing gluten. To make it gluten-free, simply substitute with gluten-free pasta varieties, which cook the same way. Always verify the yogurt and other ingredients are certified gluten-free if needed.