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

Scale

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