Green Goddess Pasta Salad

My neighbor brought this to our block party last summer, and I literally hovered near the serving bowl the entire afternoon, pretending to socialize while strategically positioning myself for seconds. The dressing was this impossibly bright green that made people do a double-take, but one taste had everyone abandoning their potato salads for something so much fresher. I finally begged her for the recipe, and now it's my go-to for everything from Tuesday lunches to picnics where I need to impress someone's mother.

Last week I made this for my sister who claims to hate pasta salad, watching skeptically as she took her first tentative bite. Five minutes later she was standing at the counter, fork in hand, asking if there was enough left for her to take some home. That's when I knew this recipe wasn't just good, it was dangerous in the best possible way.

Ingredients

• 250 g short pasta: Fusilli catches the dressing best in those ridges, but rotini works beautifully too
• Salt: Generously salt your pasta water, it's the only chance to season the pasta itself
• 1 medium cucumber: Leave some skin on for color, and dice it small so every forkful gets that crunch
• Baby spinach: Chop it slightly larger than you think you should, it wilts slightly when dressed
• Fresh parsley: Flat-leaf parsley brings that fresh, peppery brightness without overwhelming
• Fresh chives: Snip these with scissors right into the bowl for that mild onion sweetness
• Fresh basil: Tear the larger leaves by hand, chopping makes them bruise and turn dark
• 1 ripe avocado: Use one that gives slightly but isn't mushy, it creates the silky base
• Greek yogurt: Full-fat makes the dressing luxurious, but 2% still works beautifully
• Extra-virgin olive oil: This ties everything together and helps the dressing coat the pasta
• Lemon juice: Fresh is absolutely essential here, bottled tastes flat and sad
• Garlic clove: One is perfect, any more and it will overpower the delicate herbs
• Salt and pepper: Start with the recommended amounts, then trust your taste buds

Instructions

Get your pasta ready:

Cook the pasta in well-salted boiling water until it's just tender, then drain and rinse immediately under cold water until it's cool to the touch

Make the magic dressing:

Blend the avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper until it's incredibly smooth, adding water one tablespoon at a time until it reaches a pourable consistency

Combine everything:

In your largest mixing bowl, toss the cooled pasta with all those beautiful chopped vegetables and herbs

Dress it up:

Pour that gorgeous green dressing over everything and fold gently until every piece of pasta is coated in creamy goodness

Taste and adjust:

Sneak a bite and decide if it needs more salt or an extra squeeze of lemon juice to make it sing

Let it rest or serve:

This can be enjoyed immediately, but letting it chill for an hour lets the herbs really infuse into every nook and cranny

Save

This has become my summer salvation, the dish I make when I want something that feels like a treat but doesn't leave me feeling heavy. Something about eating something so vibrant and green just makes everything feel a little more possible.

Making It Your Own

Once you've made this a few times, you'll start seeing opportunities to tweak it to your heart's content. Sometimes I add diced bell peppers for extra color, or swap in arugula when I want a bit of peppery kick. The beauty is that the dressing is so good, it makes almost anything taste incredible.

Perfect Pairings

This pasta salad shines alongside anything grilled, especially salmon or chicken that's been seasoned simply. I've also served it as part of a Mediterranean spread with hummus and pita, and it disappears first every single time.

Storage Secrets

This will keep in the refrigerator for up to three days, though the herbs will start to look a bit tired after day two. If you know you're meal-prepping this for the week, hold back on the spinach and basil and add them fresh each day, or embrace how they soften and become more like a cooked salad.

• Store in an airtight container to prevent the avocado from oxidizing
• Give it a good stir before serving, as the dressing settles to the bottom
• If it seems dry after refrigeration, a splash of water brings it back to life

Save

There's something so satisfying about eating something this beautiful and delicious, knowing it's actually doing your body good. Summer eating doesn't get much better than this.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this tastes even better after chilling for 1-2 hours. The flavors meld beautifully, though it's best enjoyed within 24 hours as the pasta will absorb some dressing.

→ What pasta shapes work best?

Short pasta with nooks and crannies like fusilli, rotini, or penne capture the creamy dressing well. Farfalle and macaroni also work nicely.

→ How can I make this vegan?

Substitute Greek yogurt with plant-based yogurt made from almonds, coconut, or soy. The creamy texture and tangy flavor remain excellent.

→ Can I add protein to this?

Absolutely. Grilled chicken, chickpeas, diced hard-boiled eggs, or white beans all complement the flavors without overpowering the fresh herbs.

→ What other vegetables can I include?

Sugar snap peas, radishes, bell peppers, cherry tomatoes, or shredded carrots add crunch and color. Keep vegetables crisp for best texture.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs all the dressing, toss with a little olive oil or lemon juice before serving.