Green Goddess Pasta Salad

The first time I brought this green goddess pasta salad to a summer potluck, my friend Sarah literally chased me around the backyard for the recipe. Something about that creamy avocado dressing with all those fresh herbs just makes people's eyes light up. I've since learned to always make a double batch because it disappears faster than you can say 'seconds please.'

Last August I made this for a book club meeting and ended up fielding questions about the dressing for twenty minutes instead of discussing the actual book. The way the cool cucumber plays against that rich herby creaminess just hits different on hot days. My niece now requests it for every family gathering, calling it 'the green pasta' with serious reverence.

Ingredients

• 250 g (9 oz) short pasta: Fusilli or rotini catch the dressing best in their curls, and always salt your water aggressively
• 1 medium cucumber: English varieties work wonderfully since they have fewer seeds and more crunch
• 60 g (2 cups) baby spinach: Chop it larger than you think you should so it doesnt turn into mush
• Fresh herbs: The parsley, chives, and basil trio creates that classic green goddess flavor profile but never skip the chives
• 1 ripe avocado: Choose one that yields to gentle pressure but still has some firmness
• 120 g (1/2 cup) plain Greek yogurt: Full fat makes the dressing luxurious while keeping it lighter than traditional mayo
• 2 tbsp lemon juice: Fresh is absolutely essential here for brightness
• 1 garlic clove: Mince it fine so no one gets an overwhelming raw bite

Instructions

Cook the pasta to perfection:

Boil in heavily salted water until al dente, then drain and rinse under cold water until completely cool to stop the cooking process

Blend that magical dressing:

Combine avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper in a blender, adding water until it reaches a pourable consistency

Bring it all together:

Toss the cooled pasta with cucumber, spinach, and all those beautiful fresh herbs in a large bowl

Dress and toss gently:

Pour the green goddess dressing over the salad and fold everything together until evenly coated

Let it rest:

Serve immediately or refrigerate for up to two hours to let the flavors meld and get friendly

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This salad has become my go-to for new neighbors and coworkers because it feels impressive but comes together in minutes. There is something deeply satisfying about watching people take that first bite and seeing their faces transform with surprise and delight. Food this beautiful and nourishing just brings people together.

Make It Your Own

The base recipe is fantastic but I have found that adding grilled chicken or chickpeas transforms it into a complete meal that keeps everyone satisfied. The dressing is versatile enough to handle whatever protein you prefer.

Storage Solutions

This salad keeps beautifully for two days in the refrigerator, though the herbs will lose some of their punch. I actually recommend storing extra dressing separately and tossing just before serving for the freshest experience.

Perfect Pairings

This pasta salad shines alongside grilled meats, sandwiches, or as part of a larger spread. The cool creamy elements balance beautifully with anything hot off the grill.

• Pair with crusty bread for soaking up extra dressing
• Grilled shrimp or chicken make it a complete dinner
• A crisp white wine complements the fresh herbs perfectly

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Hope this becomes a staple in your summer rotation like it has in mine. There is nothing quite like watching a room full of people fall in love with something so fresh and vibrant.

Recipe Questions & Answers

→ How long does green goddess pasta salad last in the refrigerator?

The salad stays fresh for up to 2 days when stored in an airtight container. The avocado-based dressing may oxidize slightly, but the flavor remains excellent. For best results, add fresh herbs just before serving leftovers.

→ Can I make the dressing ahead of time?

Yes, prepare the dressing up to 24 hours in advance and store it in the refrigerator. The thick consistency is perfect for coating pasta. Give it a quick stir before tossing, and thin with a teaspoon of water if needed.

→ What pasta shapes work best for this salad?

Short pasta varieties with nooks and crannies hold dressing exceptionally well. Fusilli, rotini, penne, or farfalle are ideal choices. Their textured surfaces capture the creamy avocado-yogurt blend in every bite.

→ How can I add more protein to this dish?

Grilled chicken breast, diced hard-boiled eggs, or chickpeas make excellent protein additions. Crumbled feta or goat cheese also work beautifully. For plant-based options, try edamame or white beans.

→ Is this suitable for meal prep?

Absolutely. The pasta absorbs dressing while refrigerated, enhancing flavors. Pack components separately if planning to eat beyond 2 days. Keep garnish herbs aside and add just before serving for maximum freshness.