Can I make Green Goddess Pasta Salad ahead?

Absolutely! In fact, it gets better after chilling overnight—those flavors really mingle. My trick? Mix everything except the avocado (that gets diced and added right before serving). Store the dressed pasta and veggies in an airtight container, then give it a quick toss with fresh avocado and maybe a squeeze of lemon juice when you're ready to serve. The dressing might thicken in the fridge; just stir in a teaspoon of water or lemon juice to loosen it up.

Is this recipe gluten-free adaptable?

Totally! Swap regular pasta for your favorite gluten-free variety—chickpea and brown rice noodles work especially well here. Just cook them al dente (GF pasta can turn mushy fast) and rinse under cold water to stop the cooking. All the other ingredients are naturally gluten-free, so you're good to go. My celiac friend requests this version so often, I keep a box of chickpea pasta in my pantry just for her!

How do I keep the avocado from turning brown?

Ah, the eternal struggle! Here's what I do: First, add the avocado last , right before serving. Second, give your diced avocado a quick bath in lemon juice while you're assembling everything else—the acid slows down browning. If you must prep ahead, store the diced avocado with a piece of plastic wrap pressed directly onto its surface (no air = no browning). But honestly? Even if it browns a tad, it still tastes amazing—just stir gently before serving!

47-Ingredient Green Goddess Pasta Salad Steals the Show

Description

A fresh and vibrant pasta salad packed with herbs, crisp vegetables, and a creamy dressing.

Ingredients

12 oz pasta (penne or fusilli)
1 cup Greek yogurt
1/2 cup mayonnaise
1/2 cup fresh basil leaves
1/2 cup fresh parsley
1/4 cup fresh chives
2 cloves garlic
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1 avocado, diced

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Instructions

Cook pasta according to package instructions. Drain and rinse under cold water.
In a blender, combine yogurt, mayonnaise, basil, parsley, chives, garlic, lemon juice, salt, and pepper. Blend until smooth.
In a large bowl, mix pasta, cherry tomatoes, cucumber, red onion, and avocado.
Pour the dressing over the salad and toss to coat evenly.
Chill for at least 30 minutes before serving.

Notes

Use gluten-free pasta if needed.
Add grilled chicken for extra protein.
Store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: American