47-Ingredient Green Goddess Pasta Salad Steals the Show

You know those dishes that make you stop mid-bite and go, “Wait—what is this magic?” That’s exactly what happened when I first tried Green Goddess Pasta Salad at my neighbor’s Fourth of July potluck. I’d expected the usual mayo-heavy pasta salad, but this? Creamy, herb-packed dressing clinging to every noodle, bursts of crunchy cucumber and sweet tomatoes, all brightened up with lemon. I begged for the recipe right there between forkfuls. Turns out, it’s embarrassingly easy to make—just whirl herbs and yogurt in a blender, toss with pasta and veggies, and boom. Summer in a bowl, ready to steal the spotlight at your next barbecue.

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Why You’ll Love This Green Goddess Pasta Salad

Trust me, this isn’t your average pasta salad. Here’s why it’s about to become your new go-to:

• That dressing! A creamy, herby explosion of basil, parsley, and chives that clings to every noodle like a flavor hug
• No oven required – just blend, toss, and chill (perfect for hot summer days when you can’t face the stove)
• Picnic superhero – travels like a champ and tastes even better after chilling
• Customize freely – swap in whatever veggies you’ve got, add grilled chicken, or go vegan with a mayo substitute
• Meal prep dream – makes lunches exciting all week long (if it lasts that long!)

Green Goddess Pasta Salad Ingredients

Okay, friends—let’s talk about what makes this salad so dang good. The magic happens in two parts: that insanely creamy herb dressing (trust me, you’ll want to put it on everything), and the crisp-tender veggie party going on underneath. Here’s your shopping list, with a few pro tips I’ve picked up after making this roughly 47 times last summer.

For the Dressing

• 1 cup Greek yogurt – The tangy base that makes it feel indulgent but still light (full-fat for extra creaminess!)
• 1/2 cup mayonnaise – My secret for that luscious texture. Use avocado mayo if you’re feeling fancy.
• 1/2 cup packed fresh basil leaves – Stems removed, just the good stuff. Don’t even think about dried!
• 1/2 cup fresh parsley – Flat-leaf or curly, but give it a good chop before measuring
• 1/4 cup fresh chives – Snip these last minute with kitchen scissors for maximum oniony punch
• 2 cloves garlic – Minced fine unless you love biting into chunks (no judgment)
• 2 tbsp lemon juice – Fresh squeezed, please—that bottled stuff tastes like sadness
• 1 tsp salt – Flaky sea salt if you’ve got it
• 1/2 tsp black pepper – Freshly cracked makes all the difference

For the Salad

• 12 oz pasta – Penne or fusilli are my faves for catching all that herby goodness
• 1 cup cherry tomatoes – Halved (or quartered if they’re big—you want pop-in-your-mouth bites)
• 1 cucumber – Diced (peeled if the skin’s tough, but I love the extra crunch)
• 1/2 red onion – Thinly sliced, then soaked in ice water for 5 minutes if you want to tame the bite
• 1 avocado – Diced right before tossing so it doesn’t turn to mush (pro tip: squeeze a little extra lemon juice over it)

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How to Make Green Goddess Pasta Salad

Okay, let’s get mixing! The beauty of this recipe is how everything comes together in three simple steps—just don’t skip that chill time at the end. (I know, waiting is hard when your kitchen smells this good.) Here’s exactly how I make it, with all my little tricks for perfect results every time.

Cook and Cool the Pasta

First things first: get that pasta going. Cook it just barely al dente—about 1 minute less than the package says—because nobody wants mushy noodles here. As soon as it’s done, drain it and rinse under cold water like you’re putting out a fire. This stops the cooking instantly and cools it down so your veggies stay crisp. Give it a good shake in the colander to get rid of excess water (soggy salad = sad salad).

Blend the Dressing

Now for the magic potion! Throw all your dressing ingredients into the blender—yogurt, mayo, herbs, garlic, lemon juice, salt, and pepper. Blend on high until it’s smoother than a jazz playlist, about 30 seconds. Stop to scrape down the sides with a spatula (those sneaky herb bits love to hide), then blend again for 10 more seconds. Taste and adjust—maybe more lemon for brightness or another pinch of salt if it needs waking up. The dressing should coat a spoon thickly but still drip off slowly.

Combine and Chill

Time for the grand mix! In your biggest bowl, add the cooled pasta, tomatoes, cucumber, onion, and that gorgeous diced avocado. Pour about 3/4 of the dressing over everything—trust me, you’ll want to reserve some for touch-ups later. Now the key move: fold gently with a big rubber spatula or salad tongs like you’re tucking a baby into bed. No aggressive stirring unless you want guacamole pasta salad! Once everything’s lightly coated, cover and chill for at least 30 minutes (overnight is even better). Right before serving, drizzle the remaining dressing over top for that “wow” factor.

Bursting with herbs, greens, and vibrant flavors, this Green Goddess Pasta Salad is guaranteed to be the star of your table. For another pasta dish that brings bold flavors in every bite, don’t miss our One-Pot Cajun Chicken Pasta Recipe — creamy, spicy, and effortless to make.

Tips for the Best Green Goddess Pasta Salad

After making this salad more times than I can count (seriously, my friends request it for every gathering), I’ve picked up some game-changing tricks. Here’s how to take your Green Goddess from good to “can I get the recipe?” greatness:

• Gluten-free? No problem! Swap in your favorite gluten-free pasta—just cook it al dente and rinse well. The dressing clings perfectly to chickpea or brown rice noodles.
• Keep veggies crisp by adding delicate ingredients (like avocado and tomatoes) right before serving. If prepping ahead, store them separately from the dressed pasta.
• Dressing too thick? Thin it with a splash of cold water or extra lemon juice. Too thin? Blend in another tablespoon of mayo or Greek yogurt.
• Protein boost: Toss in grilled chicken, shrimp, or chickpeas for a heartier meal. I love adding them while the pasta’s still warm—they soak up all that herby goodness.
• Herb hack: No fresh chives? A handful of fresh spinach blended into the dressing adds vibrant color without changing the flavor.

Green Goddess Pasta Salad Variations

One of my favorite things about this recipe? It’s like a culinary coloring book—you get to pick your own adventure with flavors! Here are the variations I’ve tested and loved (sometimes by accident when my fridge was looking sparse). Mix and match to make it your own!

Protein Power-Ups

When I want to turn this salad into a full meal, I’ll toss in:

• Grilled chicken – Shredded or cubed (pro tip: marinate it in a bit of the dressing first)
• Roasted chickpeas – Crispy, garlicky ones add the best crunch (just fold them in right before serving)
• Flaked salmon – Leftover grilled or baked salmon turns this into fancy picnic fare
• Hard-boiled eggs – My grandma’s trick for extra creaminess (she quarters them over the top)

Herb Swaps and Twists

Ran out of basil? No worries—this dressing is crazy flexible:

• Kale or spinach – Blend in a handful for extra greens (kale makes it earthy, spinach keeps it mild)
• Dill + mint – For a Greek-inspired vibe (use less since they’re potent!)
• Cilantro lovers – Swap half the parsley for cilantro and add lime instead of lemon
• Tarragon – Just 1 tbsp gives it a fancy French twist (my book club goes wild for this version)

Veggie Playtime

The mix-ins are where you can really get creative. Some of my fave combos:

• Grilled zucchini + corn – Charred bits take it next-level (amazing with that salmon addition)
• Broccoli slaw – Adds crunch without chopping (I use about 1 cup instead of cucumber)
• Peas + radishes – Springtime perfection (frozen peas thawed right in the bowl)
• Roasted red peppers – For sweetness against the herby tang (jarred works great in a pinch)

The only rule? Have fun with it! Last summer I threw in leftover grilled peaches (don’t knock it till you try it) and now my sister demands that version at every family BBQ. What will your signature twist be?

Serving and Storing Green Goddess Pasta Salad

Here’s the beautiful thing about this salad—it’s just as happy at a fancy dinner party as it is in your lunchbox on a Tuesday. After years of making it (and watching it disappear at gatherings), I’ve nailed down the best ways to serve and keep it fresh. Let’s talk temperature, pairings, and how to stop your avocado from turning into a science experiment!

When and How to Serve

This salad truly shines when served cold—like, just-out-of-the-fridge crisp. That 30-minute chill time isn’t just for show; it lets all those flavors get to know each other. For parties, I like to pull it out about 10 minutes before serving so it’s not ice-cold (but never leave it in the sun—mayo + heat = bad news). Presentation tip: pile it high in a big glass bowl so everyone can see those colorful veggies peeking through!

Perfect Pairings

While this salad holds its own, it plays so well with others. My go-to combos:

• Grilled everything: Chicken thighs, shrimp skewers, or even a simple burger—the herby dressing cuts through rich flavors perfectly
• Summer BBQs: It’s the ultimate side for ribs, corn on the cob, and watermelon slices (trust me, the flavors just work)
• Brunch superstar: Serve alongside quiche or frittata for the ultimate ladies-who-lunch spread

Keeping It Fresh

Leftovers? (As if!) But if you somehow have some, here’s how to store it right:

• Airtight is key: Transfer to a container with a tight-fitting lid—those dressing smells will invade your fridge otherwise
• Avocado trick: If storing overnight, leave the avocado out and add fresh dice when serving (or squeeze extra lemon juice over it)
• Best within 3 days: The pasta will soften a bit, but it’s still delicious—just give it a stir and maybe a splash of lemon juice to wake it up
• No freezing: The dairy-based dressing gets weirdly grainy when frozen (learned that the hard way!)

Pro tip: If you’re meal prepping, keep the dressing separate until the day you eat it. I’ll often pack individual containers with undressed pasta and veggies, then add a little dressing cup for last-minute mixing. Works like a charm!

Green Goddess Pasta Salad Nutritional Information

Okay, let’s talk numbers—but remember, these are just ballpark figures because let’s be real, who actually measures exactly 1 cup of pasta every time? (Not me!) Nutritional values can swing based on your exact ingredients, but here’s the general breakdown per serving to give you an idea of what you’re working with:

• Calories: Around 320 per generous cup—but honestly, it’s mostly the good kind from avocado and olive oil in the dressing
• Fat: 18g (only 3g saturated, thanks to that Greek yogurt doing heavy lifting)
• Carbs: 35g (with 4g fiber from all those glorious veggies)
• Protein: 8g (boost it to 20g+ if you add grilled chicken like I sometimes do)
• Sugar: Just 5g naturally occurring—mostly from the tomatoes and lemon juice

Now, full disclosure: My “serving size” might be… optimistic. Between you and me, I usually go back for seconds (that herby dressing is addictive!). But compared to traditional mayo-laden pasta salads, this version packs way more nutrients thanks to all those fresh herbs and veggies. The avocado alone gives you those good monounsaturated fats, and the Greek yogurt means you’re getting probiotics with your pasta—win-win!

Dietary note: For gluten-free friends, swapping in chickpea pasta bumps the protein to about 12g per serving and adds extra fiber. Vegan? Use plant-based yogurt and mayo—the flavor’s nearly identical. At the end of the day, this salad feels indulgent but won’t leave you in a carb coma. Now go enjoy that second helping guilt-free!

And if you’re hungry for more creative salad and pasta inspiration, check out our Pinterest boards filled with fresh, colorful ideas for every occasion.

Green Goddess Pasta Salad FAQs

After making this salad for every potluck, picnic, and “I forgot to meal prep” emergency, I’ve heard all the questions. Here are the ones that pop up most often—along with my hard-earned answers!

Final Thoughts

There you have it—my absolute favorite way to turn simple ingredients into a showstopping salad that disappears faster than you can say “seconds please!” Whether you’re feeding a crowd or just treating yourself to a killer lunch, this Green Goddess Pasta Salad never lets me down. I’d love to hear how your version turns out! Did you add grilled chicken? Try it with kale? Accidentally double the garlic (no regrets)? Drop a comment below or tag me in your photos—nothing makes me happier than seeing your kitchen creations. Now go forth and herbify that pasta!