Spring Green Goddess Pasta

There's something about April that makes me crave green—not the dull winter greens, but the bright, almost electric kind that arrives when the farmers market suddenly bursts with fresh peas and tender herbs. I stumbled onto this pasta salad by accident, really, standing in front of my fridge with leftover basil and a bunch of spring onions that needed rescuing. The first time I tossed it all together, my kitchen smelled like a garden, and I realized I'd created something that felt less like a salad and more like spring itself on a plate.

I made this for my neighbor's garden party last May, and watching people's faces when they took their first bite—that moment when they closed their eyes and said, 'Wait, what's in this?'—made me feel like I'd unlocked some secret. The avocado adds this unexpected silky richness, and the cold peas pop between your teeth in the best way. By the end of the night, the bowl was empty and someone had already asked for the recipe.

Ingredients

• Short pasta (fusilli, penne, or farfalle): The shape matters here because it catches the dressing in all those little curves and spirals, so every bite is flavorful.
• Fresh or frozen peas: Frozen peas are honestly just as good as fresh, and there's no shame in using them since they're picked and frozen at peak sweetness.
• Sugar snap peas: These add a satisfying crunch that keeps the salad from feeling mushy, which is the real downfall of most pasta salads.
• Cucumber: Keep it thinly sliced so it doesn't overwhelm the other delicate vegetables, and salt it lightly if it seems watery.
• Baby spinach: Roughly chopped rather than torn, so the leaves don't get too fragmented and disappear into the dressing.
• Spring onions: The white and light green parts give you a mild onion bite without overpowering the herbs.
• Avocado: Add this at the very end, just before serving, or it'll turn an unappetizing shade of brown despite your best intentions.
• Greek yogurt and mayonnaise: The yogurt keeps the dressing tangy and lighter than traditional mayo-based versions, while the mayo adds richness and body.
• Fresh herbs (parsley, basil, chives, tarragon): These are the soul of the dressing, so use them generously and taste as you go—dried herbs won't do this justice.
• Lemon juice: It brightens everything and prevents the avocado from browning, so don't skip it.
• Olive oil: Good quality matters because it's a starring ingredient, not just a supporting player.

Instructions

Get the pasta going:

Fill a large pot with generously salted water—it should taste like the sea—and bring it to a rolling boil. Cook your pasta according to the package directions until it's just tender but still has a little resistance when you bite it, about 2 minutes before the package says it should be done. In the final 2 minutes, toss in the peas and sugar snap peas so they cook gently alongside the pasta and stay bright and crisp.

Drain and chill everything:

Pour the pasta and peas into a colander and rinse them under cold running water until they're cool to the touch, which stops the cooking immediately and keeps that perfect al dente texture. Spread it out on a clean kitchen towel while you work on the dressing so the steam evaporates and you don't end up with a watery salad.

Make the green goddess magic:

While the pasta cools, combine the Greek yogurt, mayonnaise, parsley, basil, chives, tarragon if you're using it, lemon juice, and that single small garlic clove in a blender or food processor. Add the olive oil, salt, and pepper, and blend until the dressing is completely smooth and has turned a gorgeous shade of pale green—stop occasionally to scrape down the sides so everything gets incorporated evenly. Taste it on a spoon and adjust the lemon juice or salt until it tastes bright and alive on your tongue.

Assemble the salad:

In a large bowl, combine the cooled pasta and peas with the cucumber, spinach, spring onions, and—at the very last moment before tossing—the diced avocado. Pour the green goddess dressing over top and toss everything together gently but thoroughly, making sure every piece gets coated with that creamy, herbaceous goodness.

Finish and serve:

If you're using toasted pine nuts, sprinkle them on top along with any extra fresh herbs you have lying around—a few more chives or basil leaves make it look intentional and restaurant-worthy. Chill until you're ready to serve, though this is honestly delicious at room temperature too.

Save

There was this one evening in late spring when I served this salad to my daughter and her friend, and they were so busy talking and laughing that they barely touched their plates until one of them absently took a bite and suddenly went quiet. That moment—when food stops being background and becomes worth paying attention to—that's when you know you've made something good.

The Art of the Green Goddess Dressing

The dressing is where this salad becomes something special, and it's less about following exact measurements and more about tasting and adjusting as you go. I learned this the hard way after making it too thick one time and realizing I'd been too stingy with the olive oil. Now I always start with slightly less dressing than I think I need and then drizzle in a little more lemon juice or oil until it coats the back of a spoon beautifully but still flows.

Flexibility and Substitutions

One of the greatest gifts of this salad is that it bends to whatever you have on hand and whatever season you're in. Sometimes I've used dill instead of tarragon, or swapped the peas for asparagus tips, and it's been just as delicious. The green goddess dressing itself is forgiving—if you don't have all the herbs listed, use what you have and adjust the quantities, because fresh herbs are the point, not any single specific one.

Serving and Storing This Salad

This pasta salad lives somewhere between lunch and dinner, casual enough for a midweek meal but pretty enough to serve at a spring gathering. I've found that it tastes best when made no more than a few hours before serving, though the undressed components will keep for a day in the fridge if you need to prep ahead. The dressing itself actually improves after sitting overnight, developing a richer, more rounded flavor as the herbs infuse into the creamy base.

• Store leftovers in an airtight container for up to two days, though the texture will soften slightly.
• If you want to add protein, grilled chicken or crispy chickpeas turn this into a complete meal without weighing it down.
• For a vegan version, swap the Greek yogurt and mayonnaise with dairy-free alternatives and you'll barely notice the difference.

Save

This salad has become my go-to when I want to feel like spring, no matter what month it actually is. There's something about all that green and the bright, herbaceous flavor that makes you sit a little straighter and breathe a little easier.

Recipe Questions & Answers

→ What type of pasta works best for this salad?

Short pasta shapes like fusilli, penne, or farfalle hold the dressing and mix well with the vegetables, offering the best texture.

→ Can I use frozen peas in this dish?

Yes, fresh or frozen peas can be added during the last minutes of cooking to retain their crispness and sweetness.

→ How should the dressing be prepared?

Blend Greek yogurt, mayonnaise, fresh herbs (parsley, basil, chives, optional tarragon), lemon juice, garlic, olive oil, salt, and pepper until smooth and vibrant green.

→ Are there any suggestions for added protein?

Grilled chicken slices or chickpeas can be tossed in to enhance the protein content and add texture.

→ Is it better served chilled or warm?

This dish is best enjoyed chilled or at room temperature to highlight its fresh herbal flavors and creamy dressing.

→ What are some optional garnishes for added flavor?

Toasted pine nuts and extra chopped herbs like parsley, chives, or basil provide extra crunch and aroma.