Creamy Green Goddess Pasta Salad: Easy Recipe (Print Version)

Whip up a creamy Green Goddess Pasta Salad! This easy recipe brings fresh herbs and tangy dressing to your table. Perfect for potlucks or a light meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 30 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Fresh Veggies

01 - 12 oz short pasta (rotini, fusilli, or orecchiette)
02 - 1 English cucumber, diced
03 - 1 pint cherry tomatoes, halved

→ Creamy Green Goddess Dressing

04 - 1/2 cup mayonnaise (full-fat, please!)
05 - 1/2 cup plain Greek yogurt (full-fat)
06 - 1/4 cup freshly grated Parmesan cheese

→ Herb & Flavor Boosters

07 - 1/4 cup fresh parsley, packed
08 - 2 tbsp fresh chives, chopped
09 - 1 tbsp fresh tarragon leaves
10 - 1 tbsp fresh basil leaves
11 - 2 tbsp lemon juice, freshly squeezed
12 - 2 garlic cloves, minced
13 - 1 small shallot, roughly chopped

→ Seasoning (to taste)

14 - Salt
15 - Freshly ground black pepper

# Instructions:

01 - First things first, get that pasta cooking! Bring a big pot of generously salted water to a rolling boil. This is where I always forget to salt the water, then wonder why my pasta tastes bland later. Add your short pasta and cook according to package directions until it’s al dente. We want it tender but still with a little bite, because nobody likes mushy pasta. Once it's ready, drain it really well and give it a quick rinse with cold water to stop the cooking and cool it down. This prevents it from clumping, which is super important for a good pasta salad texture!
02 - While the pasta is doing its thing, let's make that glorious Green Goddess dressing. Grab your blender or food processor. Toss in the mayonnaise, Greek yogurt, all those fresh herbs (parsley, chives, tarragon, basil—yay!), lemon juice, garlic cloves, shallot, and Parmesan cheese. Blend it all up until it's super smooth and that beautiful vibrant green color emerges. Taste it! This is your moment to adjust. Does it need more salt? A little more lemon? Maybe another garlic clove? Don't be shy; make it sing. I once added too much tarragon and it tasted like licorice, oops! Learn from my mistakes!
03 - Now for the fresh crunch! Dice your English cucumber into small, bite-sized pieces. Halve those cherry tomatoes. If you're feeling fancy, you could even add some finely diced bell pepper or some blanched asparagus. I love how these simple additions add texture and color. This step is all about making the salad visually appealing and giving it that fresh, garden-fresh feel. The smell of fresh cucumber and tomatoes just brightens the kitchen, doesn't it?
04 - Once your pasta is cooled and drained, and your veggies are prepped, it's time to bring it all together. Grab a large mixing bowl. Add the cooled pasta and all those lovely chopped vegetables. Pour that vibrant Green Goddess dressing generously over everything. This is where the magic really starts to happen, and you can see the flavors coming together. I always get a little excited at this point, seeing the pasta transform into something so colorful and inviting. Don't be afraid to get your hands in there, or use a big spoon, to gently mix it all up!
05 - This is a crucial step, trust me. Cover the bowl and pop your Green Goddess Pasta Salad into the fridge for at least 30 minutes, or even better, an hour. This chilling time allows all those amazing flavors to meld and deepen. The pasta will soak up some of that delicious dressing, making it even more flavorful. I've been impatient and eaten it right away, and while still good, it’s just not the same. It needs that quiet time to become truly spectacular, like a good friend getting ready for a party.
06 - When you're ready to serve, give the Green Goddess Pasta Salad another good stir. Sometimes the dressing settles a bit, so a quick mix freshens it up. Taste it one last time and adjust any seasonings if needed—maybe a sprinkle of flaky sea salt or a crack of fresh black pepper. Garnish with a few extra fresh herbs if you’re feeling fancy. It should look bright, feel creamy, and smell wonderfully herbaceous. This dish is seriously good for any occasion, from a backyard BBQ to a quiet lunch at home.

# Notes:

01 - Always rinse cooked pasta with cold water for salads; it stops cooking and prevents stickiness, a lesson I learned the hard way.
02 - For the dressing, always taste and adjust seasonings as you go; ingredients vary and your palate is unique!
03 - Chilling time is crucial for this Green Goddess Pasta Salad; it truly lets the flavors develop and marry beautifully.
04 - If you're serving it for a crowd, a sprinkle of extra fresh herbs or a few lemon wedges make for a lovely presentation.

# Tools You'll Need:

01 - Large pot
02 - Blender or food processor
03 - Large mixing bowl

# Nutrition Facts (Per Serving):

Calories: 350 kcal
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 8g

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