Spring Green Goddess Pasta Salad (Printable Version)

Vibrant pasta with peas, fresh herbs, and creamy green goddess dressing, ideal for spring gatherings.

# Ingredient List:

→ Pasta

01 - 8 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 small cucumber, thinly sliced
05 - 2 cups baby spinach, roughly chopped
06 - 2 spring onions, thinly sliced
07 - 1 small avocado, diced

→ Green Goddess Dressing

08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 1/4 cup fresh parsley leaves
11 - 1/4 cup fresh basil leaves
12 - 2 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh tarragon leaves, optional
14 - 2 tablespoons lemon juice
15 - 1 small garlic clove
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Garnish

19 - 2 tablespoons toasted pine nuts, optional
20 - Extra chopped herbs including parsley, chives, and basil

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the peas and sugar snap peas. Drain and rinse under cold water to stop the cooking. Set aside.
02 - While the pasta cooks, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon if using, lemon juice, garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
03 - In a large bowl, combine the cooled pasta and peas with cucumber, spinach, spring onions, and diced avocado.
04 - Pour the dressing over the salad and toss gently to coat everything evenly.
05 - Garnish with toasted pine nuts and extra herbs before serving.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means you can actually make it on a Tuesday night without drama.
  • The dressing tastes like spring tastes—bright, herbaceous, and somehow both creamy and light at the same time.
  • It gets better as it sits, making it the perfect dish to prep a few hours ahead for a gathering.
02 -
  • Don't dress the salad more than a couple of hours ahead if avocado is in there, because it will brown despite your best intentions.
  • If your dressing looks too thick, thin it with a splash of lemon juice or water rather than adding more mayo—it changes the whole balance.
03 -
  • Toast your pine nuts in a dry skillet for about two minutes before using them—it wakes up their flavor and makes them actually matter.
  • Make the dressing a full day ahead if you want, because the herbs actually settle and mellow slightly, creating a more balanced flavor.
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