Introduction

This Green Goddess Pasta Salad is a fresh and vibrant side dish perfect for any occasion. Combining creamy herb dressing with crisp vegetables and tender rotini pasta, it’s a crowd-pleaser that comes together quickly.

Green Goddess Pasta Salad Recipe - Recipe Image

Ingredients

12 ounces rotini pasta
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup cucumber, diced
1 cup celery, sliced
1/2 cup green peas
1/2 cup avocado, diced
1/3 cup grated Parmesan cheese

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse the pasta under cold water to stop cooking and cool it completely. Set aside.
Step 2: In a blender or mixing bowl, combine mayonnaise, sour cream or Greek yogurt, parsley, chives, basil, tarragon, lemon juice, lemon zest, minced garlic, salt, and black pepper. Blend or whisk until the dressing is smooth, creamy, and well incorporated.
Step 3: In a large bowl, add the cooled pasta, diced cucumber, sliced celery, green peas, and diced avocado. Pour the green goddess dressing over the ingredients.
Step 4: Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
Step 5: Sprinkle the grated Parmesan cheese over the salad and toss lightly again. Cover and refrigerate the pasta salad for at least 30 minutes to meld flavors and serve chilled for the best taste.

Tips & Variations

For a lighter option, use Greek yogurt instead of mayonnaise and sour cream.
Add cooked chicken or shrimp to make this salad a complete meal.
Use whatever fresh herbs you have on hand to customize the flavor.
To keep avocado from browning, toss it with a little lemon juice before adding it to the salad.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Because of the avocado, it’s best eaten within this timeframe. Before serving, gently toss it again and add extra lemon juice if needed to brighten the flavors. Avoid freezing as the texture of the salad and dressing will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the pasta and dressing ahead of time. Combine everything and refrigerate for at least 30 minutes before serving for the best flavor. However, add the avocado just before serving if you want to avoid browning.

Can I use other types of pasta?

Absolutely. Rotini works well because it holds the dressing nicely, but other short pasta shapes like penne, fusilli, or bowtie (farfalle) will also work great in this salad.

Green Goddess Pasta Salad Recipe

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★★★★★

4.8 from 96 reviews

A refreshing and creamy Green Goddess Pasta Salad featuring rotini pasta tossed with a vibrant herb-packed dressing, fresh vegetables, and Parmesan cheese. Perfect for a light lunch or a side dish at gatherings, this salad combines crisp cucumber, celery, green peas, and creamy avocado with a zesty, garlicky dressing for a delightful flavor and texture balance.

Author: Ella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Salad
Method: Boiling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pasta

12 ounces rotini pasta

Dressing

1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper

Salad Ingredients

1 cup cucumber, diced
1 cup celery, sliced
1/2 cup green peas
1/2 cup avocado, diced
1/3 cup grated Parmesan cheese

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse the pasta under cold water to stop cooking and cool it completely. Set aside.
Prepare the Dressing: In a blender or mixing bowl, combine mayonnaise, sour cream or Greek yogurt, parsley, chives, basil, tarragon, lemon juice, lemon zest, minced garlic, salt, and black pepper. Blend or whisk until the dressing is smooth, creamy, and well incorporated.
Combine Salad Ingredients: In a large bowl, add the cooled pasta, diced cucumber, sliced celery, green peas, and diced avocado. Pour the green goddess dressing over the ingredients.
Toss the Salad: Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
Add Cheese and Chill: Sprinkle the grated Parmesan cheese over the salad and toss lightly again. Cover and refrigerate the pasta salad for at least 30 minutes to meld flavors and serve chilled for the best taste.

Notes

This salad is best served chilled and can be refrigerated for up to 2 days.
Use Greek yogurt in place of sour cream for a tangier dressing and added protein.
Feel free to swap out the fresh herbs according to preference or availability.
For a vegan version, substitute mayonnaise and sour cream with plant-based alternatives and omit Parmesan or use a vegan cheese substitute.
Add toasted nuts or seeds for extra crunch if desired.

Keywords: Green Goddess Pasta Salad, rotini pasta salad, creamy herb dressing, summer salad, vegetarian pasta salad