Green Goddess Pasta Salad Recipe
Introduction
This Green Goddess Pasta Salad is a refreshing and creamy dish perfect for warm days or as a vibrant side. It combines fresh herbs, crisp vegetables, and a zesty dressing for a flavorful, satisfying meal that’s ready in just 25 minutes.
Ingredients
- 12 ounces rotini pasta
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cucumber, diced
- 1 cup celery, sliced
- 1/2 cup green peas
- 1/2 cup avocado, diced
- 1/3 cup grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse the pasta under cold water to stop cooking and cool it completely. Set aside.
- Step 2: In a blender or mixing bowl, combine mayonnaise, sour cream or Greek yogurt, parsley, chives, basil, tarragon, lemon juice, lemon zest, minced garlic, salt, and black pepper. Blend or whisk until the dressing is smooth, creamy, and well incorporated.
- Step 3: In a large bowl, add the cooled pasta, diced cucumber, sliced celery, green peas, and diced avocado. Pour the green goddess dressing over the ingredients.
- Step 4: Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
- Step 5: Sprinkle the grated Parmesan cheese over the salad and toss lightly again. Cover and refrigerate the pasta salad for at least 30 minutes to meld flavors. Serve chilled for the best taste.
Tips & Variations
- For a lighter version, swap mayonnaise for additional Greek yogurt or use a low-fat mayo.
- Add cooked chicken or shrimp for a heartier meal.
- Use fresh peas if in season, or substitute with thawed frozen peas for convenience.
- Adjust herbs based on what you have on hand; cilantro or dill can add a unique twist.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Because it contains avocado, the salad is best enjoyed within the first day for optimum freshness. Before serving after storage, give it a gentle toss and add extra lemon juice if needed to brighten the flavors. Avoid freezing as the texture will degrade.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta salad ahead of time?
Yes, you can prepare it a few hours in advance and refrigerate it to let the flavors meld. However, add the avocado just before serving if possible to prevent browning.
Is there a substitute for mayonnaise in the dressing?
You can substitute mayonnaise with extra Greek yogurt or use a vegan mayo if you prefer a dairy-free alternative.
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Green Goddess Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This vibrant Green Goddess Pasta Salad combines al dente rotini pasta with a creamy, herb-forward dressing made from mayonnaise, sour cream, and fresh herbs. Tossed with crisp cucumbers, celery, green peas, and creamy avocado, then topped with Parmesan cheese, this salad is refreshing, flavorful, and perfect for warm-weather meals or potlucks.
Ingredients
Pasta
- 12 ounces rotini pasta
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Toppings
- 1 cup cucumber, diced
- 1 cup celery, sliced
- 1/2 cup green peas
- 1/2 cup avocado, diced
- 1/3 cup grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook it according to the package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to stop further cooking and cool it completely. Set the pasta aside.
- Prepare the Dressing: In a blender or mixing bowl, combine mayonnaise, sour cream or Greek yogurt, chopped parsley, chives, basil, tarragon, lemon juice, lemon zest, minced garlic, salt, and black pepper. Blend or whisk the mixture until smooth, creamy, and well incorporated.
- Combine Salad Ingredients: In a large bowl, add the cooled pasta along with the diced cucumber, sliced celery, green peas, and diced avocado. Pour the prepared green goddess dressing over the ingredients.
- Toss the Salad: Gently toss all the ingredients together until the pasta and vegetables are evenly coated with the dressing, ensuring every bite is flavorful.
- Add Cheese and Chill: Sprinkle the grated Parmesan cheese over the salad and toss lightly again. Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld. Serve chilled for the best taste and refreshing texture.
Notes
- Use Greek yogurt as a lighter alternative to sour cream to reduce fat content.
- For a vegan version, substitute mayonnaise and sour cream with plant-based alternatives and omit Parmesan cheese or use vegan cheese.
- Rinsing the pasta with cold water stops the cooking process and helps keep the salad cool and fresh.
- This salad is best eaten within 2 days for optimal freshness and flavor.
- Adjust the herbs quantities to your taste for a more or less herbaceous dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: green goddess pasta salad, creamy pasta salad, herb pasta salad, summer pasta salad, rotini pasta salad, healthy pasta salad
