Green Goddess Pasta Salad

The first time I made this green goddess pasta salad, I was rushing to a friend's backyard barbecue and threw everything together in about fifteen minutes flat. I didn't even taste it before running out the door, just hoping the avocado wouldn't brown and the pasta wouldn't turn into a solid block. When I finally tried it there, watching people go back for third helpings, I realized sometimes the best dishes happen when you're not overthinking them.

Last summer, my neighbor Sarah texted me at 8 AM asking what to bring to a surprise party she'd forgotten about until that morning. I walked her through this recipe over the phone, and she called me two hours later laughing because she'd eaten half of it standing at her counter and had to make another batch. Now it's our go-to emergency dish for absolutely everything.

Ingredients

• 250 g (9 oz) short pasta: Fusilli and rotini catch the dressing beautifully in those curves, but penne works in a pinch. I always salt my pasta water aggressively, like the ocean.
• 1 medium cucumber: English cucumbers have thinner skins and fewer seeds, meaning less watery salad. Regular ones work too, just scoop out the seeds if they're huge.
• 60 g (2 cups) baby spinach: The spinach wilts slightly from the dressing, becoming tender and almost sweet. Don't skip it, it makes the green color even more vibrant.
• 50 g (1/2 cup) fresh parsley: Flat-leaf parsley has a cleaner flavor than curly, and it holds up better in the creamy dressing without getting soggy.
• 15 g (1/4 cup) fresh chives: Snip these with kitchen scissors right before adding. Their mild onion flavor is the perfect background note here.
• 15 g (1/4 cup) fresh basil: Tear the basil leaves by hand instead of cutting them to prevent bruising and keep that bright, peppery sweetness intact.
• 1 ripe avocado: The avocado should yield slightly to gentle pressure but not feel mushy. This is what gives the dressing its incredible velvety texture.
• 120 g (1/2 cup) plain Greek yogurt: Full-fat Greek yogurt makes the dressing luxuriously thick and tangy. I've tried low-fat and it just doesn't coat the pasta the same way.
• 2 tbsp extra-virgin olive oil: Use your good olive oil here. The grassy, peppery notes shine through in a simple dressing like this.
• 2 tbsp lemon juice: Fresh lemon juice only. Bottled stuff has a weird metallic aftertaste that ruins the delicate balance.
• 1 garlic clove: Mince this finely. Big chunks of raw garlic will overwhelm the fresh herbs, and nobody wants that surprise.
• Salt and pepper: The dressing needs enough salt to pop, but remember the pasta water was salted too. Taste as you go.

Instructions

Cook the pasta to perfection:

Boil your pasta in generously salted water until al dente. Drain immediately and rinse under cold running water to stop the cooking and cool it down completely.

Blend up that magical green dressing:

Throw the avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper into your blender. Blitz until silky smooth, adding water one tablespoon at a time until it coats a spoon like heavy cream.

Combine everything in a big bowl:

Dump the cooled pasta into your largest mixing bowl, then add the cucumber, spinach, parsley, chives, and basil. The bowl will look ridiculously full, but it all fits once dressed.

Give it a gentle toss:

Pour that vibrant green dressing over the salad and fold everything together carefully. You want every piece of pasta coated without crushing the tender herbs.

Taste and adjust:

Grab a fork and take a bite. Need more brightness? Add lemon juice. More depth? A pinch of salt. Trust your palate here.

Let it hang out or serve immediately:

This salad is good right away but even better after 30 minutes in the fridge. The herbs soften slightly and the flavors really get to know each other.

Save

My aunt requested this for every family gathering last summer, and I started making double batches because she'd pack up half the bowl to take home before anyone else had seconds. There's something about the combination of cool, creamy, and crisp that just makes people feel taken care of.

Making It Ahead

You can chop all the vegetables and herbs up to a day in advance, just store them separately in airtight containers. The dressing keeps beautifully in the fridge for two days, and the cooked pasta lasts that long too. Toss everything together no more than four hours before serving, otherwise the pasta starts to absorb all that lovely dressing and gets a bit soft.

Protein Additions That Work

Grilled chicken cut into bite-sized pieces is the classic addition here, but I've also used shredded rotisserie chicken in a pinch. Chickpeas add a nice creaminess and make it a complete vegetarian meal, while diced hard-boiled eggs make it feel more like a traditional picnic salad. Just keep protein additions light so they don't overwhelm the fresh green flavors.

Seasonal Swaps

In spring, swap in fresh peas or asparagus tips for the cucumber. Summer brings sweet cherry tomatoes and thin strips of bell pepper. Fall is perfect for thinly sliced radicchio or apple for crunch. Winter might seem bleak, but shaved Brussels sprouts or roasted butternut squash create a completely different but equally delicious profile.

• Sugar snap peas add incredible crunch and sweetness
• Thinly sliced radishes bring a peppery bite and beautiful pink color
• Fresh corn kernels cut straight from the cob make it feel like summer on a plate

Save

This is the dish that converted my herb-skeptic brother into someone who actually buys fresh basil on purpose. There's something about the way the creamy dressing ties everything together that just makes people happy.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 2 hours in advance and refrigerate it. The flavors actually improve as they meld together. Add the dressing just before serving to keep the pasta from becoming too soft, and save fresh herb garnish for last.

→ How do I keep the avocado from browning?

Blend the avocado into the dressing just before serving to minimize oxidation. If preparing ahead, coat the avocado surface with lemon juice before blending, and store the dressing in an airtight container. The lemon juice in the dressing also helps prevent browning.

→ What pasta shapes work best?

Short pasta varieties like fusilli, rotini, or penne are ideal because they hold the creamy dressing well. Avoid long pasta like spaghetti, which can get tangled and doesn't coat evenly. Use about 250g for four servings.

→ How can I make this vegan?

Substitute the Greek yogurt with plant-based yogurt—coconut, cashew, or soy varieties work well. Check the label for any additional allergens. Everything else is naturally vegan, making this a flexible dish for different dietary preferences.

→ What vegetables can I add or substitute?

Sugar snap peas, radishes, cherry tomatoes, bell peppers, and red onions all pair beautifully with the green goddess dressing. You can also incorporate roasted vegetables like zucchini or bell peppers for added depth. Keep approximately two cups of vegetables per four servings.

→ How do I achieve the right dressing consistency?

Start with one tablespoon of water when blending, then add more gradually until you reach a pourable, creamy consistency. Remember that the pasta will absorb some dressing, so you want it slightly thinner than a traditional mayo-based dressing.