Green Goddess Pasta Salad

My neighbor Sarah brought this to our annual block party last summer, and I honestly hovered near the bowl the entire afternoon. There was something about that vibrant green color that caught everyone's eye, but one taste had me asking for the recipe before the sun even went down.

I made this for my sister's baby shower last month, doubling the recipe because I was nervous about running out. Watching my aunt, who usually claims to hate healthy versions of anything, go back for thirds was the best validation I could have asked for.

Ingredients

• Short pasta: Fusilli or rotini catch that creamy dressing in every crevice, and the texture holds up beautifully even after chilling
• Avocado: Use one that yields slightly to gentle pressure but isn't mushy, too soft and the dressing becomes thin
• Greek yogurt: Plain works best here, and full fat creates the most luxurious mouthfeel
• Fresh herbs: The combination matters, parsley brings brightness, basil adds sweetness, and chives lend mild onion notes
• Baby spinach: Wilts slightly when tossed but adds gorgeous color and sneaks in extra nutrients
• Lemon juice: Fresh is absolutely essential here, bottled lacks the bright acidic punch this dressing needs

Instructions

Cook the pasta to perfection:

Boil in generously salted water until al dente, then rinse immediately under cold water to stop cooking and cool it down completely

Blend up that gorgeous green dressing:

Combine avocado, yogurt, olive oil, lemon juice, garlic, salt and pepper in your blender, streaming in water just until it reaches pourable consistency

Combine everything in a large bowl:

Toss the cooled pasta with cucumber, spinach, and all those fresh herbs, then pour the dressing over and fold gently until every piece is coated

Save

This became my go to contribution for every gathering last season. There is something deeply satisfying about watching skeptics become converts after one bite of something so simple and fresh.

Make It Yours

I have found that adding sugar snap peas or diced bell peppers creates the most satisfying crunch. Sometimes I toss in roasted chickpeas for protein that keeps everyone fuller longer.

Serving Suggestions

This shines alongside grilled anything at summer cookouts. I have also served it as a light main course with some crusty bread for a genuinely refreshing summer dinner.

Storage & Timing

The flavors truly develop after at least an hour in the refrigerator, making this ideal for prep ahead entertaining. I always toss in extra fresh herbs right before serving to keep everything looking vibrant.

• Let the salad sit at room temperature for about fifteen minutes before serving if it has been refrigerated
• The dressing can be made up to two days in advance and stored separately
• Add any protein just before serving so it does not become waterlogged from the dressing

Save

Some recipes feel like they are always waiting in the wings, ready to rescue you from any meal planning emergency. This one has saved me more times than I can count.

Questions & Answers

→ Can I make this ahead of time?

Yes, you can prepare the pasta and dressing separately up to 24 hours in advance. Combine them no more than 2 hours before serving to maintain the crispy texture of the vegetables and prevent the greens from becoming soggy.

→ How do I prevent the pasta from sticking together?

Rinse the cooked pasta under cold water immediately after draining to stop the cooking process and remove excess starch. This prevents clumping and keeps the salad light and separated.

→ What can I use if I don't have Greek yogurt?

Plain yogurt, sour cream, or plant-based yogurt work well as substitutes. For a dairy-free option, use silken tofu blended with a bit of olive oil and lemon juice to achieve a similar creamy consistency.

→ How do I keep the avocado from browning?

Make the dressing just before serving or coat the avocado thoroughly with lemon juice, which prevents oxidation. If preparing ahead, store the dressing in an airtight container with plastic wrap pressed directly onto the surface.

→ Can I add protein to this dish?

Absolutely. Grilled chicken, roasted chickpeas, diced hard-boiled eggs, or even flaked tuna complement the fresh flavors beautifully. Add about 100-150g of protein per serving for a heartier main course.

→ What herbs can I substitute in the dressing?

Dill, tarragon, or cilantro work wonderfully in place of basil and chives. You can also experiment with fresh mint for a different flavor profile while maintaining the fresh, herbaceous character.