Green Goddess Pasta Salad

If you’re looking for a vibrant, healthy, and utterly delicious dish to brighten up your mealtime, this Green Goddess Pasta Salad is going to come in HANDY.

Packed with fresh vegetables, pasta (my fav), and a creamy, herb-infused dressing, this salad is perfect for picnics, potlucks, or a simple family dinner.

Why You’ll Love this Green Goddess Pasta Salad:

Nutrient-Rich and Healthy

Packed with wholesome ingredients, this salad is not only delicious but also nutritious.

Versatile and Adaptable

One of the best aspects of this salad is its versatility. Whether you’re looking to accommodate dietary restrictions or simply use what you have on hand, this recipe is highly adaptable. You can swap out the pasta, vegetables, herbs, and even the dressing base to suit your taste or dietary needs.

Easy to Prepare

With simple, straightforward steps, this recipe comes together in under 30 minutes. It’s perfect for busy weeknights or when you need to prepare a dish in a hurry.

Perfect for Any Occasion

This Green Goddess Pasta Salad is a crowd-pleaser that fits seamlessly into any meal. Serve it as a main dish for a light lunch, a side at a family dinner, or a standout addition to your next potluck or picnic. Its beautiful presentation and delicious taste make it a guaranteed hit.

Make-Ahead Friendly

This salad can be prepared ahead of time, making it a convenient option for meal prep or entertaining. The flavours become even better when it sits, making it even more delicious the next day. Just keep the dressing and avocado separate until you’re ready to serve to maintain the best texture and flavour.

How to Make Harvest Quinoa Grain Bowl:

Step 1: Make the Green Goddess Dressing

Start by preparing the creamy green goddess dressing. Combine the lemon juice, garlic clove, salt, mustard powder, mayonnaise (or Greek yogurt/sour cream), champagne vinegar (or white wine vinegar/apple cider vinegar), maple syrup, olive oil, and fresh herbs (dill, chives, basil) in a food processor or blender. Blend until smooth and creamy. Store in the fridge until you’re ready to use it.

Step 2: Prepare the Vegetables

While the dressing chills, chop up the vegetables. You’ll need cucumber, celery, green onions, avocado, basil, and celery leaves. This combination of fresh ingredients adds a delightful crunch and flavor to the salad.

prep for the green goddess salad: cucumber, avocado, celery, peas, basil, green onions

Step 3: Cook the Pasta

Bring a large pot of water to a boil and heavily salt it. Add the pasta and cook until tender. Remove the pasta with a spider strainer and rinse it under cold water to stop the cooking process. To prevent the pasta from sticking together, add a touch of olive oil and stir.

Step 4: Blanch the Peas

With the water still boiling, add the shelled peas. Blanch them for about 30 seconds to 1 minute until they rise to the top. Immediately transfer the peas to an ice water bath to stop the cooking and retain their bright green color.

Step 5: Assemble the Salad

In a large mixing bowl, combine the cooked pasta, chopped cucumber, celery, green onions, avocado, basil, and celery leaves. Top with the creamy green goddess dressing and mix until everything is well coated.

Serving Suggestions:

This Green Goddess Pasta Salad can be enjoyed as a main dish or a side. It’s perfect for outdoor gatherings, barbecues, or even as a refreshing lunch option. The combination of creamy dressing and fresh vegetables makes it a hit with everyone.

Storage Tips:

Refrigeration: Store the pasta salad in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
Dressing: If you anticipate leftovers, consider storing the dressing separately from the salad. This prevents the pasta and vegetables from becoming soggy. Just mix the dressing into the portion you plan to eat.
Freshness: For the best texture and flavour, it’s ideal to add the avocado and herbs just before serving. If you have leftovers, you can always add a bit more fresh avocado and herbs to revive the salad.

Substitutions:

One of the great things about the Green Goddess Pasta Salad is its versatility. Here are some substitution ideas to accommodate different dietary needs or personal preferences:

Pasta: If you don’t have radiatore pasta, you can use any short pasta shape like fusilli, farfalle, or penne.
Dairy-Free: Substitute the mayonnaise/Greek yogurt/sour cream with a dairy-free alternative like coconut yogurt or vegan mayonnaise.
Herbs: Feel free to use whatever fresh herbs you have on hand – parsley, cilantro, or tarragon can be great additions or substitutes.
Vegetables: Swap out any of the vegetables for what you have available.
Vinegar: If you don’t have champagne vinegar, white wine vinegar or apple cider vinegar work just as well. Even a squeeze of extra lemon juice can do the trick.
Sweetener: Replace maple syrup with honey or agave.

Other Salad Recipes You May Enjoy:

Mediterranean Pearl Couscous Salad

Warm Rustic Tortellini Bowl

Spring Green Orzo Salad

BLT Pesto Orzo Bowl

Warm Fall Pearl Couscous Salad

If you try this recipe out please tag me on social (@britacooks). I absolutely LOVE seeing when you make these recipes – truly nothing makes me happier!

Green Goddess Pasta Salad

A vibrant and healthy pasta salad that's bursting with fresh flavours.

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Prep Time 15

Cook Time 2

Serves 4 people

Ingredients

1 lb pasta I used the radiatore from Sunrise Flour Mill
1 cucumber chopped
1 cup peas shelled
2-3 stalks celery chopped
3 green onions chopped
1 avocado chopped
1 tbsp basil chopped
1 tbsp celery leaves chopped

Green Goddess Creamy Dressing

Juice of 1 lemon
1 garlic clove
1 tsp salt
1 tsp mustard powder
½ cup mayonnaise/greek yogurt/sour cream
2 tbsp champagne vinegar/white wine vinegar/apple cider vinegar
2 tbsp maple syrup
¼ cup olive oil
A handful of fresh herbs: dill, chives, basil

Instructions

I like to start by making the green goddess dressing: throw all of the dressing ingredients in a food processor or blender and you can store in the fridge until ready to use.
Next, chop up the vegetables going into the pasta salad: cucumber, celery, green onions, avocado, basil and celery leaves.
Boil some water in a large pot, heavily salt and add the pasta. Cook until tender then remove the pasta with a spider strainer and leave the water boiling (we’re going to add the peas in a moment). Rinse the cooked pasta under cold water to stop the cooking. I like adding a touch of olive oil to the pasta at this point and stirring to prevent the pasta from sticking together.
Throw in the peas to the boiling water to quickly blanch - once they rise to the top (or about 30 seconds-1 min later), you can remove those as well and place in some ice water to stop the cooking and retain the bright green colour.
Time to assemble: pasta, chopped cucumber, celery, green onions, avocado, basil and celery leaves. Top with the creamy green goddess dressing and mix to combine. Enjoy!