Spring Green Goddess Pasta (Printable)

Vibrant pasta with peas, fresh herbs, and a creamy green goddess dressing, perfect for light spring meals.

# What You'll Need:

→ Pasta

01 - 8 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 small cucumber, thinly sliced
05 - 2 cups baby spinach, roughly chopped
06 - 2 spring onions, thinly sliced
07 - 1 small avocado, diced

→ Green Goddess Dressing

08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 1/4 cup fresh parsley leaves
11 - 1/4 cup fresh basil leaves
12 - 2 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh tarragon leaves
14 - 2 tablespoons lemon juice
15 - 1 small garlic clove
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Garnish

19 - 2 tablespoons toasted pine nuts
20 - Extra chopped herbs such as parsley, chives, and basil

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the peas and sugar snap peas. Drain and rinse under cold water to stop the cooking process. Set aside.
02 - While the pasta cooks, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon, lemon juice, garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
03 - In a large bowl, combine the cooled pasta and peas with cucumber, spinach, spring onions, and diced avocado.
04 - Pour the green goddess dressing over the salad and toss gently to coat everything evenly.
05 - Garnish with toasted pine nuts and extra fresh herbs before serving. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It's the kind of dish you can make without fussing, but it tastes like you've been cooking all morning.
  • The dressing is so creamy and herbaceous that even people who claim they don't like salad come back for seconds.
  • Perfectly portable for picnics, potlucks, or lazy Sunday lunches when you want something that feels light but actually fills you up.
02 -
  • Don't dress the salad more than an hour before serving, or the pasta will absorb all the liquid and become dense; add the dressing about 15 to 20 minutes before you're ready to eat.
  • If you're making this ahead, keep the avocado separate and fold it in gently just before guests arrive, since it browns faster than you'd expect even with the lemon juice.
03 -
  • Toast the pine nuts yourself in a dry skillet for 2 to 3 minutes if you're using them; it deepens their flavor and makes the dish taste more intentional.
  • Taste the dressing before you mix it into the salad so you can adjust the seasoning when it's easier to control—once it's tossed in, it's harder to fix.
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