This Green Goddess Pasta Salad is everything you could want for a fresh, flavor-packed dish! Tender pasta is tossed with crisp seasonal vegetables and coated in a creamy avocado lemon herb dressing made with loads of fresh greens and Greek yogurt. It’s bright, nutritious and full of bold flavors. The perfect side dish or light meal and exactly the kind of pasta salad that feels just as good as it tastes. 😊
As a dietitian, I love sharing unique twists on classics! And while I love a more traditional pesto pasta salad, this green goddess salad is great for something a little different. It works as a light lunch, side dish to bring to a summer bbq or cookout, or paired with your favorite protein to make it a complete meal.
This pasta salad has a vibrant green color from the green veggies and creamy dressing made with fresh herbs that are loaded with antioxidants.
If you're looking for more cold pasta salads you may enjoy my Italian Basil Pesto Pasta Salad or Street Corn Pasta Salad. For more Green Goddess recipes, try my Green Goddess Chicken Salad, Green Goddess Soup, or Green Goddess Wrap!
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Key Ingredient Notes and Substitution Ideas
This Green Goddess Pasta Salad recipe is made with simple ingredients. Below are some notes. Check the printable recipe card at the bottom for measurements.
Base Salad Ingredients
- Pasta - I use chickpea pasta to add protein and fiber and I like Banza's Rotini pasta. Use your favorite pasta shape and type. I like to cook pasta al dente for pasta salad by cooking it about a minute less than is called for on the package.
- Cucumber - crunchy cucumbers like English cucumber or Persian cucumbers work best for this recipe. Both have fewer and smaller seeds and thinner skin than regular cucumbers. I dice them into small pieces for this recipe.
- Green Peas - peas add flavor, plant protein & fiber. I use frozen peas and thaw them.
- Edamame - to add some plant-based protein and more green color. You can double up on the green peas or use chopped snap peas instead if you want.
- Green Onions - green onions have a mild flavor. If you prefer a stronger onion flavor and more of a bite, use red onion or a large shallot.
- Feta Cheese - salty feta adds flavor and texture. I suggest using a block of feta and crumbling it yourself with your hands or a knife.
Green Goddess Dressing Ingredients
- Avocado - using a fresh avocado is an easy way to give this dressing a creamy texture. Avocados contain nearly 20 nutrients including dietary fiber to support gut health, heart-healthy Omega-3 fatty acids, potassium, and antioxidants like vitamin C and vitamin E.
- Greek Yogurt - I use Greek yogurt in place of sour cream & mayo typically found in green goddess dressing to cut back on saturated fats and add protein and probiotics. Substitutes for Greek yogurt here are cottage cheese or plant-based yogurt.
- Lemon Juice - freshly squeezed lemon juice adds brightness and enhances the other flavors. It also adds vitamin C.
- Fresh Herbs - the dressing has lots of fresh herbs including fresh parsley, fresh dill, and fresh mint add tons of flavor and antioxidants. You can substitute with other fresh herbs like tarragon, fresh cilantro, or basil.
- Spinach - baby spinach adds sweetness and nutrients like antioxidants, iron, and vitamins C and K. You can substitute with kale or other greens if you want.
- Garlic - raw garlic cloves balance out the herby fresh flavors. The fresh garlic clove also adds allicin, a powerful antioxidant.
- Extra Virgin Olive Oil - extra virgin olive oil has a robust flavor and heart-healthy fats that are also important for brain health and hormone health. You can substitute with avocado oil if you like a more mild flavor. This recipe only requires a small amount of oil.
- Kosher Salt and Black Pepper - just a little salt and pepper to tie all the flavors together.
- Water - optional to thin it out to your desired consistency.
How to Make Green Goddess Pasta Salad
Below are the directions for how to make this recipe with photos that I hope are helpful. Check the recipe card at the bottom of this post for the full recipe.
- Step 1: Start by cooking your pasta in a large pot of water according to the package directions. Be sure to salt your pasta water! I do 1 tablespoon of salt in the pot of pasta water (remember, you'll be dumping most of it). If you prefer al dente pasta, cook it 1-2 minutes less than the box calls for. When the pasta is done cooking, drain it and give it a good rinse with cold water.
- Step 2: While the pasta cooks, make the dressing by slicing the avocado in half and removing the skin and pit. Combine all ingredients in a blender or food processor. Blend until smooth, adding cold water to thin it out as needed.
- Step 3: to assemble the salad, add the cooled pasta, cucumber, peas, edamame, green onions and feta cheese to a large mixing bowl.
- Step 4: Pour the dressing on top and toss to combine, making sure it is well coated. Add an extra squeeze of lemon and salt to taste. If you are making this salad in advance wait and add the feta cheese, cucumbers and dressing right before serving.
Hint: When the pasta is finished cooking, drain it and immediately give it a rinse in cold water to cool it off and stop the cooking process.
Dietitian Tip
Simple recipe swaps like replacing sour cream and mayo traditionally added to creamy dressings with Greek yogurt cuts down the amount of calories and saturated fats. It also adds nutrients like probiotics for gut health, protein and calcium. You still get the creamy texture. And the star of the show, the fresh herbs, really shine through!
Variations
One of my favorite things about making green goddess pasta salad is that there are so many different ways to customize it to your taste preferences. Below are some ideas.
- Spicy - crushed add red pepper flakes, cayenne pepper, or hot sauce like Tapatio or tabasco to heat things up!
- White Beans - white beans like cannellini beans, great northern beans or chickpeas are delicious in this pasta salad and an easy way to add plant-based protein and fiber.
- High-Protein - if you want more protein, add shredded rotisserie chicken or your own favorite protein.
- Vegan - use a vegan yogurt and skip the feta cheese to make it vegan.
- More Fresh Veggies - add cherry tomatoes, crunchy chopped green cabbage, romaine, or chopped snap peas for more veggies.
- Caesar - replace the green goddess dressing with another creamy dressing like caesar dressing to change up the flavor.
- Nutty - give it a nutty flavor and some crunch by adding pine nuts, pumpkin seeds, or chopped pistachios.
Equipment
To make the dressing, you'll a food processor or a high-speed blender. I use my Ninja Blender or KitchenAid food processor.
Storage for Green Goddess Pasta Salad
- Refrigerator - store your leftover pasta salad in and airtight container in the fridge for up to 3-4 days.
Expert Tips
- Don't forget to salt your pasta water! I use 1 tablespoon of salt for the pasta water (remember most of it gets dumped). If you do forget, you'll likely need to add a bit of salt to the pasta or additional salt at the end.
- I suggest using a pasta cut that has a lot of grooves so that the dressing gets into every bite. I use rotini.
- For best flavor, I suggest using fresh lemon juice instead of bottled lemon juice for the dressing.
- Use a ripe avocado for the dressing. To tell if it's ripe, give it a gentle squeeze and if it is slightly soft, it is ready to use.
FAQ
While healthy means something different to everyone, this pasta salad is a nutrient-rich option. It contains dietary fiber from the edamame, peas, and chickpea pasta and protein from the Greek yogurt. This recipe also contains antioxidants from all the fresh herbs.
Absolutely! Just thaw it before adding it to the pasta salad.
I do suggest letting your pasta cool before combining the ingredients and adding the dressing. You can speed up the cooling process by placing the pasta in the fridge.
This green goddess dressing is herbaceous, tangy, and creamy. It is very flavorful and the fresh herbs and lemon shine through. It has a refreshing taste and is surprisingly smooth.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Green Goddess Pasta Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Green Goddess Pasta Salad with Creamy Dressing
Equipment
- 1 blender (or food processor)
Ingredients
- 8 oz pasta, dry (I use chickpea pasta)
- ½ an English cucumber, diced into small pieces (~1½ cups)
- 1 cup green peas
- ½ cup edamame beans, shelled (optional)
- 3-4 green onions, chopped (~¼ cup)
- ½ cup feta cheese, crumbled
For Green Goddess Dressing
- 1 small avocado (or ½ medium)
- 1 cup plain Greek yogurt
- 1 cup fresh parsley, loosely packed
- ½ cup fresh dill, loosely packed
- ½ cup fresh mint, loosely packed
- 1 cup baby spinach
- 3-4 tablespoon lemon juice
- 1 teaspoon extra virgin olive oil
- ½ teaspoon kosher salt, more to taste
- pinch black pepper
- 2-4 tablespoon water (to thin it out as needed)
Instructions
- Start by cooking your pasta in a large pot of water according to the package directions. Be sure to salt your pasta water! I do 1 tablespoon of salt in the pot of pasta water (remember, you'll be dumping most of it). If you prefer al dente pasta, cook it 1-2 minutes less than the box calls for. When the pasta is done cooking, drain it and give it a good rinse with cold water.
- While the pasta cooks, make the dressing by slicing the avocado in half and removing the skin and pit. Combine all ingredients in a blender or food processor. Blend until smooth, adding cold water to thin it out as needed.
- To assemble the salad, add the cooled pasta, cucumber, peas, edamame, green onions and feta cheese to a large mixing bowl.
- Pour the dressing on top and toss to combine, making sure it is well coated. Add an extra squeeze of lemon and salt to taste. If you are making this salad in advance wait and add the feta cheese, cucumbers and dressing right before serving.
- Hint: When the pasta is finished cooking, drain it and immediately give it a rinse in cold water to cool it off and stop the cooking process.
Notes
- Don't forget to salt your pasta water! I use a tablespoon of salt for the pasta water (remember most of it gets dumped). If you do forget, you'll likely need to add a bit of salt to the pasta or additional salt at the end.
- I suggest using a pasta cut that has a lot of grooves so that the dressing gets into every bite. I use rotini.
- For best flavor, I suggest using fresh lemon juice instead of bottled lemon juice for the dressing.
- Use a ripe avocado for the dressing. To tell if it's ripe, give it a gentle squeeze and if it is slightly soft, it is ready to use.
- Refrigerator - store your leftover pasta salad in and airtight container in the fridge for up to 3-4 days.
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