Creamy Green Goddess Pasta Salad with Avocado and Fresh Herbs
This creamy Green Goddess Pasta Salad is made with tender pasta, avocado, fresh herbs, and a vibrant homemade green goddess dressing. Packed with crisp vegetables and bright lemon flavor, this refreshing pasta salad is perfect for summer picnics, potlucks, meal prep lunches, or a light side dish.
Servings 6 servings
Calories 420kcal
Cost $12 for entire recipe
Equipment
- Large pot
- colander
- High-speed blender or food processor
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing spoon or salad tongs
Ingredients
Pasta Salad
- 12 oz pasta fusilli, rotini, or farfalle
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- ½ cup green peas
- ½ cup asparagus chopped
- ½ avocado diced
- ¼ cup red onion finely chopped
- ¼ cup parmesan cheese
- ¼ cup toasted pine nuts or sunflower seeds
Green Goddess Dressing
- 1 ripe avocado
- 1 cup fresh spinach
- ½ cup fresh basil
- ¼ cup fresh parsley
- 2 tablespoons fresh chives
- 1 clove garlic
- ¼ cup Greek yogurt
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2–4 tablespoons water to thin
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
Prepare the dressing
- In a blender or food processor combine avocado, spinach, basil, parsley, chives, garlic, Greek yogurt, olive oil, lemon juice, vinegar, salt, and pepper.
Blend until smooth
- Blend until creamy and vibrant green. Add water one tablespoon at a time until the dressing reaches a pourable consistency.
Assemble the salad
- In a large bowl combine cooled pasta, cucumber, tomatoes, peas, asparagus, avocado, and red onion.
Add dressing
- Pour the green goddess dressing over the salad and toss gently until everything is evenly coated.
Finish and serve
- Top with parmesan cheese and toasted pine nuts. Chill for 20 minutes before serving for the best flavor.
Notes
- Chill for best flavor: For the most flavorful green goddess pasta salad, refrigerate the salad for 20–30 minutes before serving so the creamy herb dressing can fully coat the pasta and vegetables.
- Use short pasta shapes: Rotini, fusilli, or farfalle work best for green goddess pasta salad because the curves and ridges hold the creamy avocado herb dressing.
- Add protein for a full meal: Turn this pasta salad into a complete meal by adding grilled chicken, chickpeas, white beans, or roasted salmon.
- Prevent avocado browning: If preparing ahead, add the diced avocado right before serving to keep the pasta salad fresh and vibrant.
- Adjust dressing thickness: If the green goddess dressing becomes too thick after chilling, simply stir in a tablespoon of water, lemon juice, or olive oil to loosen it.
- Make it vegan: Replace Greek yogurt with dairy-free yogurt or additional avocado for a completely vegan green goddess pasta salad.
- Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may thicken slightly.