Green Goddess Pasta Salad (Printable Version)
Herby Green Goddess dressing coats pasta with snap peas, cucumbers, tomatoes and radishes for a bright, chilled dish.
# What You’ll Need:
→ Pasta
01 - 10 oz short pasta (fusilli, farfalle, or penne)
02 - Salt, for pasta water
→ Green Goddess Dressing
03 - 1 cup mayonnaise
04 - 1/2 cup sour cream or Greek yogurt
05 - 1/2 cup packed fresh parsley leaves
06 - 1/4 cup chopped fresh chives
07 - 1/4 cup packed fresh basil leaves
08 - 2 tablespoons fresh tarragon leaves (optional)
09 - 2 tablespoons fresh lemon juice
10 - 1 clove garlic
11 - 2 anchovy fillets (optional)
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
14 - 1 cup sugar snap peas, trimmed and halved
15 - 1 cup diced cucumber
16 - 1 cup cherry tomatoes, halved
17 - 1/2 cup thinly sliced radishes
18 - 1/2 avocado, diced (optional)
→ Garnish
19 - 2 tablespoons chopped fresh chives
20 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. During the final 2 minutes of cooking, add the sugar snap peas to blanch them. Drain everything through a colander and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Combine mayonnaise, sour cream or Greek yogurt, parsley, chives, basil, tarragon (if using), lemon juice, garlic, anchovy fillets (if using), salt, and pepper in a blender or food processor. Blend until completely smooth and the herbs are finely incorporated. Taste and adjust seasoning as desired.
03 - In a large mixing bowl, combine the cooled pasta and blanched snap peas with the diced cucumber, halved cherry tomatoes, sliced radishes, and diced avocado (if using). Pour the Green Goddess dressing over the top and toss gently until all ingredients are evenly coated.
04 - Taste the salad and adjust salt and pepper if needed. Refrigerate for 10 minutes to allow the flavors to meld together. Just before serving, garnish with additional chopped chives and parsley.
# Top Tips:
01 -
- The dressing comes together in a blender in about sixty seconds and tastes like something from a fancy deli.
- It holds up beautifully in the fridge, making it the most reliable make ahead lunch you will have in your rotation all week.
02 -
- If you make this more than six hours ahead the herbs in the dressing will start to darken so blend the dressing fresh and toss it with the pasta no more than half a day in advance.
- Rinsing the pasta under cold water is not optional here because residual heat will cook the vegetables and turn your crisp salad into something sad and wilted.
03 -
- Toast the dry pasta in a hot skillet for two minutes before boiling to add a subtle nutty flavor that elevates the entire dish.
- Reserve a quarter cup of pasta water before draining and stir it into the dressing for a lighter, silkier consistency that clings better to every noodle.