Spring Green Goddess Pasta (Print View)

Fresh pasta tossed with peas, herbs, and a creamy green goddess dressing for a light spring meal.

# Components:

→ 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
14 - 2 tablespoons fresh 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
20 - Extra chopped fresh herbs for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. During the final 2 minutes of cooking, add peas and sugar snap peas. Drain through a colander and rinse under cold water to halt the cooking process. Set aside to cool.
02 - While pasta cooks, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon, lemon juice, garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green in color. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, combine cooled pasta and peas with cucumber slices, spinach, spring onions, and diced avocado.
04 - Pour the green goddess dressing over the salad mixture and toss gently to coat all ingredients evenly with the dressing.
05 - Top with toasted pine nuts and extra fresh herbs. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's one of those salads that tastes like spring tastes, if that makes sense—bright, fresh, and nothing feels heavy.
  • You can make it ahead and it actually gets better as it sits, which is rare and honestly a gift when you're feeding people.
  • The dressing is so creamy and herb-forward that you'll find yourself making extra just to keep in a jar.
02 -
  • Don't dress this salad more than a few hours before you serve it or the spinach will get weepy and the whole thing starts looking tired instead of vibrant.
  • If you're making it ahead, keep the dressing separate and add it right before serving—this one change will save you every single time.
03 -
  • Toast your pine nuts in a dry skillet for just a minute or two before adding them—that tiny bit of effort makes them taste like they actually matter.
  • Taste the dressing before it goes on the salad because that's your only chance to fix it; once it's mixed in, you're committed to whatever balance you created.
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