Pin It The first time I made this green goddess pasta salad was for a last-minute rooftop gathering when I realized I had exactly zero time to go grocery shopping. I grabbed whatever green things were wilting in my crisper drawer, half an avocado that needed using, and some pasta from the back of the pantry. My friends kept asking for the recipe, and honestly, I was just as surprised as they were that something so thrown-together could taste this intentional.
My sister texted me at 11pm one night, stressed about bringing a dish to her companys summer potluck the next morning. I walked her through this recipe over the phone, and when she sent me a photo of the empty bowl afterward, she said three people asked for the recipe. That is when I knew this wasnt just a backup plan anymore.
Ingredients
- 250 g short pasta: Fusilli or rotini catch the dressing in all those little crevices, but any short shape works beautifully here
- Salt for boiling water: This is your only chance to season the pasta itself, so be generous
- 1 medium cucumber: Adds crunch and freshness without overpowering the herbs
- 60 g baby spinach: Turns silky when tossed with the dressing and adds nutritional heft
- 50 g fresh parsley: The backbone herb that holds everything together
- 15 g fresh chives: Brings a mild onion flavor that plays so well with the creamy dressing
- 15 g fresh basil: That sweet, aromatic finish that makes the whole bowl smell incredible
- 1 ripe avocado: Creates that velvety texture that makes the dressing feel indulgent
- 120 g plain Greek yogurt: Tangy and protein-rich, it balances the rich avocado perfectly
- 2 tbsp extra-virgin olive oil: Helps the dressing coat every bite of pasta and vegetables
- 2 tbsp lemon juice: Brightens everything up and keeps the avocado from browning
- 1 garlic clove: Just one is enough to give a background hum of flavor
- 1 to 2 tbsp water: The secret to getting that pourable consistency
- Salt and pepper: Taste as you go, the dressing needs plenty of seasoning to pop
Instructions
- Cook the pasta:
- Boil your pasta in generously salted water until al dente, then drain and rinse under cold water to stop the cooking and cool it down completely.
- Make the dressing:
- Blend the avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth, adding water a tablespoon at a time until it reaches a creamy, pourable consistency.
- Prep the vegetables:
- While the pasta cools, dice your cucumber and chop all those beautiful herbs into manageable pieces.
- Combine everything:
- Toss the cooled pasta, cucumber, spinach, parsley, chives, and basil in a large bowl until the greens are distributed throughout.
- Dress the salad:
- Pour that vibrant green dressing over the pasta and fold everything together gently until every piece is coated.
- Taste and adjust:
- This is crucial, grab a fork and see if it needs another pinch of salt or a squeeze of lemon juice.
- Let it mingle:
- You can serve it right away, but letting it hang out in the fridge for up to two hours lets the flavors settle into each other.
Pin It This salad has become my go-to for new parents and friends who need a drop-off meal because it keeps well, travels beautifully, and feels like a hug in a bowl. Something about all those fresh greens and that creamy dressing makes people feel taken care of.
Making It Your Own
I have made countless versions of this depending on what is in season or what I need to use up. Sometimes it is all about the fresh peas in spring, other times it is roasted corn in late summer. The dressing stays the same, but the vegetables can be whatever feels right.
Protein Additions
On days when I want this to feel more like a complete meal, I will stir in some shredded rotisserie chicken or a can of drained chickpeas. Hard-boiled eggs cut into quarters work beautifully too, turning it from a side dish into something that can stand alone for lunch.
Make Ahead Strategy
The truth is, this salad actually tastes better after the flavors have had time to get to know each other. I often make it the night before serving, though I hold back on a handful of herbs to scatter on top right before it hits the table so it looks freshly made.
- Store any leftovers in an airtight container, they will keep for two to three days
- The dressing might separate slightly in the fridge, just give it a quick stir before serving
- If taking this to a picnic, pack the dressing separately and toss it right before eating
Pin It There is something so satisfying about a dish that looks this impressive and vibrant but comes together with such minimal effort. Hope this becomes a staple in your rotation like it has in mine.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the pasta salad up to 2 hours in advance and refrigerate it. This actually allows the flavors to meld beautifully. If making further ahead, store the dressing separately and combine just before serving to maintain the freshness of the herbs.
- → How do I prevent the avocado from browning?
Since the avocado is blended into the dressing, it's naturally protected from oxidation. For best results, prepare the dressing just before serving or store it with plastic wrap pressed directly onto the surface to minimize air exposure.
- → What pasta works best for this dish?
Short pasta shapes like fusilli, rotini, or penne work wonderfully as they catch and hold the creamy dressing. Avoid long pasta like spaghetti, which doesn't coat as evenly. You can also use gluten-free varieties if needed.
- → Can I add protein to this salad?
Absolutely. Grilled chicken breast, roasted chickpeas, diced hard-boiled eggs, or even crumbled feta cheese add substantial protein. For a vegan option, chickpeas or marinated tofu work excellently without altering the fresh herb profile.
- → How can I make this vegan?
Substitute the Greek yogurt with plant-based yogurt made from coconut, soy, or oat milk. Ensure your chosen yogurt doesn't contain allergens like nuts or soy if needed. The rest of the ingredients are naturally vegan-friendly.
- → What vegetables can I swap or add?
Beyond cucumber, try sugar snap peas, radishes, bell peppers, cherry tomatoes, or zucchini for crunch and color. Roasted beets add earthiness, while shredded carrots provide sweetness. Adjust quantities to maintain roughly 4 servings.