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Spring and summer are not just grilling season, they area also pasta salad season! And this Green Goddess Pasta Salad is a must-have side this season.
I love a pasta salad! It is the perfect dish when feeding a crowd when hosting, plus great to bring to an event to go along with any dish your host is making. This Green Goddess Pasta Salad is so deliciously bright and really pairs well with just about any main.
This pasta salad has particularly become a favorite of mine because I can also make it whenever I need to use up leftover herbs before they go bad! While I like a combination of dill, basil, and mint, but you can really use whatever you have on hand; cilantro would be great as well!
Green Goddess Pasta Salad Ingredients:
- Full-Fat Greek Yogurt
- Garlic
- Extra Virgin Olive Oil
- Fresh Herbs: I like a combination of dill, basil, and mint, but you can use whatever you have on hand! Cilantro would be great as well!
- Fresh Lemon Juice and Zest
- Kosher Salt
- Freshly Ground Black Pepper
- Orecchiette Pasta
- Asparagus
- Frozen Peas
- Crushed Red Pepper Flakes: Optional
Green Goddess Pasta Salad Step-by-Step:
Step One: Bring a large pot of water to boil
This will be used to cook your pasta and veggies!
Step Two: Make the Green Goddess Sauce
With an immersion blender or in a blender, combine the Green Goddess ingredients. Blend until smooth. Set aside.
Step Three: Cook the Pasta and Veggies
Add your pasta to the boiling water and cook according to package directions. When there is 2 minutes left on the pasta, add the asparagus and peas.
Step Four: Assemble
Drain off the pasta and veggies and place in a large bowl. Let cool for 5 minutes then add the sauce, additional salt and pepper, plus red pepper flakes (if using). Toss to combine. You can serve now while still warm or place into fridge until ready to serve!
Recipe FAQs:
You can really use whatever you have on hand! I like a combination of dill, basil, and mint, but you can use whatever you have on hand! Cilantro would be great as well!
You can serve right after assembling while still warm or place into fridge until ready to serve!
This pairs great with just about anything! You can serve alongside burgers or even with grilled chicken or steak right on top.
I hope you enjoy this pasta salad for many seasons to come! Comment below once you try it!
For More simple side Recipes:
Street Corn-Inspired Slaw with Spicy Tahini
Green Goddess Pasta Salad
Ingredients
For the Green Goddess Sauce:
- 5 ounces full-fat Greek yogurt about 2/3 cup
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 ½ cups fresh herbs I used ¼ cup chopped dill, 1 cup basil leaves, and ¼ cup mint leaves; use whatever you have on hand, cilantro would also be great
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Zest of ½ lemon
For the Pasta Salad:
- 16 ounces orecchiette pasta sub rotini, fusilli, or penne
- 1 bunch of asparagus wooden end removed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes optional
Instructions
- Bring a large pot of water to boil.
Make the Green Goddess Sauce:
- With an immersion blender or in a blender, combine the Green Goddess ingredients. Blend until smooth. Set aside.
Cook the Pasta and Veggies:
- Add your pasta to the boiling water and cook according to package directions. When there is 2 minutes left on the pasta, add the asparagus and peas.
Assemble:
- Drain off the pasta and veggies and place in a large bowl. Let cool for 5 minutes then add the sauce, additional salt and pepper, plus red pepper flakes (if using). Toss to combine.
- You can serve now while still warm or place into fridge until ready to serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Made this tonight for a barbecue. SO GOOD! I’m definitely keeping this recipe to make in the future!
yay! thank you so much
How far in advance can the dressing be made? How long does it keep in the fridge?
It keeps well for 5 to 7 days!
This sounds delish and I plan to make it but I dont see any nutritional info. There is a comment about it being approximate, but nothing listed. Please provide.
Just updated! But as a reminder, these are an estimated calculation.