Green Goddess Pasta Salad Recipe

Introduction

This Green Goddess Pasta Salad is a vibrant and creamy dish bursting with fresh herbs and crisp vegetables. Perfect for a quick lunch or a picnic side, it combines rotini pasta with a luscious herb-infused dressing for a refreshing, crowd-pleasing meal.

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

1. Step 1: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente, about 8 to 10 minutes. Drain and rinse the pasta under cold water to stop cooking and cool it completely. Set aside.
2. 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 and creamy.
3. 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.
4. Step 4: Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
5. 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 the flavors.
6. Step 6: Serve chilled for the best taste.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier, lighter dressing.
• Add cooked chicken or shrimp to make it a more substantial main dish.
• Swap out rotini for penne or fusilli if preferred.
• Add a handful of chopped nuts or seeds for extra crunch.
• For a vegan version, substitute mayonnaise and sour cream with plant-based alternatives and skip the Parmesan or replace it with nutritional yeast.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly over time; to reduce browning, toss avocado with a bit of lemon juice before mixing it in. Reheat is not recommended; serve chilled for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, it’s great made a few hours in advance to let the flavors meld. Just add the avocado shortly before serving to keep it fresh.

What can I use instead of fresh herbs if I don’t have them?

You can use dried herbs, but reduce the quantity to about one-third since dried herbs have a more concentrated flavor. Fresh herbs will give the best taste and vibrant appearance.

Green Goddess Pasta Salad Recipe

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4.5 from 86 reviews

This Green Goddess Pasta Salad is a vibrant, creamy, and herb-packed dish perfect for a quick lunch or a refreshing side at your next gathering. Featuring rotini pasta tossed with a zesty green goddess dressing made from fresh herbs, mayonnaise, sour cream, and lemon, combined with crisp cucumber, celery, green peas, avocado, and finished with grated Parmesan cheese. Ready in just 25 minutes, it’s a flavorful and satisfying salad that’s best served chilled.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Salad Ingredients

• 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

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it completely. Set aside.
2. Prepare the Dressing: In a blender or mixing bowl, combine mayonnaise, sour cream or Greek yogurt, fresh parsley, chives, basil, tarragon, lemon juice, lemon zest, minced garlic, salt, and black pepper. Blend or whisk until the dressing is smooth, creamy, and thoroughly incorporated.
3. Combine Salad Ingredients: In a large bowl, add the cooled pasta, diced cucumber, sliced celery, green peas, and diced avocado. Pour the prepared green goddess dressing over the mixture.
4. Toss the Salad: Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
5. Add Cheese and Chill: Sprinkle the grated Parmesan cheese over the salad and toss lightly to distribute. Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled for the best taste.

Notes

• Use Greek yogurt in place of sour cream for a healthier twist.
• For extra crunch, consider adding chopped nuts or seeds.
• Make sure to cool the pasta completely to prevent the dressing from becoming watery.
• This salad can be prepared a day in advance and stored in the refrigerator.
• Adjust fresh herbs according to availability and preference.

Keywords: Green Goddess Pasta Salad, Creamy Pasta Salad, Herb Pasta Salad, Summer Salad, Vegetarian Pasta Salad, Rotini Pasta Salad