Green Goddess Pasta Salad

Last summer, my neighbor Sarah brought this to our block party and I literally hovered near the bowl until she laughed and told me to just take the leftovers home. The dressing was somehow creamy without feeling heavy, and I couldn't stop eating it.

I made this for my sister's baby shower last spring because she wanted something that wouldn't wilt in the sun. The pregnant women went absolutely feral for it, and my sister ate three helpings which she said was the baby's fault but I'm pretty sure was just her being honest.

Ingredients

• 250 g (9 oz) short pasta: Fusilli catches the dressing in all those little ridges, but rotini works beautifully too
• Salt: Generously salt your pasta water like the ocean it deserves to be
• 1 medium cucumber: English cucumbers stay crisper longer and have fewer annoying seeds to deal with
• 60 g (2 cups) baby spinach: Adds this gorgeous color and nutrients that justify the carbs
• 50 g (1/2 cup) fresh parsley: Flat leaf has better flavor than curly, and it holds up in the dressing
• 15 g (1/4 cup) fresh chives: Their mild onion flavor plays so nicely with the creamy avocado
• 15 g (1/4 cup) fresh basil: Use sweet basil or Genovese for that classic bright punch
• 1 ripe avocado: Should yield slightly to gentle pressure but not feel mushy
• 120 g (1/2 cup) plain Greek yogurt: Full fat gives the best luscious texture
• 2 tbsp extra-virgin olive oil: Makes the dressing feel fancy and silky smooth
• 2 tbsp lemon juice: Fresh squeezed brightens everything and keeps the avocado vibrant
• 1 garlic clove: Minced finely so no one gets an overwhelming raw garlic bite
• 1–2 tbsp water: Add this slowly to get your dressing exactly how you like it
• 1/2 tsp salt and 1/4 tsp pepper: Adjust these at the end because avocado and yogurt have different salt levels

Instructions

Cook your pasta to perfection:

Boil salted water and cook pasta until al dente, then drain and rinse under cold water until it's cool to the touch. The cold rinse stops the cooking and keeps everything salad-appropriate.

Make that gorgeous green dressing:

Blend avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper until silky smooth. Add water one tablespoon at a time until it reaches a pourable consistency that coats a spoon.

Combine your vegetables and herbs:

In a large bowl, toss together the cooled pasta, diced cucumber, chopped spinach, parsley, chives, and basil until everything looks like a confetti celebration.

Dress it all up:

Pour that creamy green goddess dressing over the salad and fold it gently until every single piece of pasta and veg is coated. Take your time here you want even distribution, not a soggy bottom layer.

Taste and adjust:

Sneak a bite and decide if it needs more salt, pepper, or lemon juice to really sing. This is the part where you make it yours.

Let it hang out or serve it up:

You can serve immediately, but letting it chill for 30 minutes to 2 hours lets the flavors become best friends. Garnish with extra herbs if you want it to look extra pretty for guests.

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This salad has become my go-to contribution to every gathering because it's unfussy but feels special. Last month I brought it to a friend's recovery dinner and she texted me the next day asking if there was any left in her fridge.

Make It Your Own

I've discovered that this recipe is incredibly forgiving and welcoming to additions. Sometimes I throw in diced bell peppers for extra crunch, or swap in arugula for half the spinach when I want a peppery kick. The dressing is versatile enough that it plays nicely with whatever vegetables you have lingering in your crisper drawer.

Protein It Up

While this salad is beautiful on its own, adding protein makes it a complete meal that keeps everyone satisfied longer. Grilled chicken works wonderfully, but I've also used shredded rotisserie chicken on busy weeknights. Chickpeas are my secret favorite addition because they're creamy and absorb that green goddess dressing like little flavor sponges.

Make-Ahead Magic

This pasta salad actually gets better after a few hours in the fridge, which makes it perfect for meal prep or parties. However, there's a trick to keeping it fresh and vibrant. Keep your dressing and pasta salad separate until about an hour before serving.

• Toss the diced cucumber right before serving to maintain that satisfying crunch
• Reserve a handful of fresh herbs to scatter on top as a final garnish
• Store any leftovers in an airtight container and eat within 2 days

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Every time I serve this, someone asks for the recipe, which is the highest compliment a home cook can receive. Hope it brings the same bright moments to your table.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, this salad actually benefits from resting. Refrigerate for up to 2 hours before serving to allow the flavors to meld together. The herbs will infuse the dressing beautifully while the pasta absorbs the creamy goodness.

→ What's the best pasta shape to use?

Short pasta shapes with nooks and crannies work best—fusilli, rotini, or penne are ideal because they catch the creamy dressing in their curves. The texture holds up well without becoming mushy.

→ How can I make this vegan?

Simply substitute the Greek yogurt with a plant-based yogurt alternative. The avocado base already provides plenty of creaminess, so the texture remains wonderfully rich and satisfying.

→ Can I add other vegetables?

Absolutely. Sugar snap peas, radishes, bell peppers, or cherry tomatoes make excellent additions. Just keep the total vegetable quantity balanced so the dressing still coats everything evenly.

→ How long does the dressing stay fresh?

The green goddess dressing will keep in an airtight container in the refrigerator for 2-3 days. The avocado may cause slight browning, but the lemon juice helps prevent oxidation. Give it a good whisk before using.

→ What protein additions work well?

Grilled chicken breast, diced hard-boiled eggs, chickpeas, or white beans all complement the fresh flavors beautifully. Add them just before serving to maintain their texture.