My new green goddess pasta salad obsession!
Nothing says summer to me like a big bowl of veggie-packed pasta salad. I grew up on my mom’s Italian Dressing Pasta Salad, but I’ve since learned how many directions you can take one (my Mexican Street Corn Pasta Salad is proof).
So when I spotted the fresh herbs spilling off the shelves at the store, I knew this Green Goddess Pasta Salad was coming to a friend’s cookout that weekend. It’s herby, creamy, and honestly kind of stunning in the bowl.
But the real star? That herby, tangy dressing, loaded with fresh chives, parsley, dill, basil, and the tarragon I refuse to skip (plus a splash of Worcestershire for a savory, umami kick).
A few things that set this one apart…
There’s sweet summer corn for little pops of sweetness, and it leans on Greek yogurt instead of all mayo so it feels lighter. And with no cucumber or tomato, nothing weeps or gets watery, so it can hold up on the potluck table for hours!
I like to make it a few hours ahead so the flavors have time to really meld together before everyone digs in.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Cavatappi: Those tight little corkscrews are my pick, all the ridges and curls grab onto the creamy dressing. It can be tricky to find, so rotini, fusilli, or radiatori are great groovy stand-ins.
Asparagus: Trim the woody ends and cut the spears into bite-size pieces. Just pay attention to thickness, thicker spears need an extra minute or two in the water while thin ones cook fast.
Baby spinach: Baby leaves are the most tender, so give them a rough chop and they’ll soften right into the salad. Want a more peppery bite? Baby arugula or baby kale both work.
Frozen peas: The easiest route here, just thaw them and they’re ready to go (no cooking needed). They add a little sweetness and a pretty pop of green.
Corn: Frozen (thawed) or canned (drained) both keep this easy. If you’ve got fresh, char it on the grill or in a hot skillet first, that little bit of smoky char is so good against all the fresh, herby elements.
Pine nuts: Ahh, these are key, those little buttery, nutty bites are everything. Toast them first, and I love to crush a few so that flavor lands in every bite (toasted sunflower seeds work for nut-free).
Greek yogurt: Plain 2% is my sweet spot, it keeps the dressing creamy and thick without being heavy. Nonfat works too, while whole milk is even thicker, so you’ll just want to thin it with a splash of milk or water.
Mayonnaise: Mixed with the yogurt, it gives the dressing that classic richness (Duke’s is my favorite). You can swap in more Greek yogurt for an even lighter, tangier version.
Fresh herbs: Here’s where the magic happens. I use a big mix of flat-leaf parsley (not curly), basil, chives, dill, and my secret powerhouse, tarragon, which is the one that makes everyone ask what IS that.
Garlic: A couple of fresh cloves keep the dressing punchy and savory.
Worcestershire, lemon juice, and Dijon: These three are the flavor boosters. The Worcestershire brings a savory, umami kick, while the lemon and Dijon give everything that bright, tangy edge.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the pasta and asparagus.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. During the last 2 to 3 minutes, toss the asparagus right into the same pot. Drain both into a colander, rinse under cool water for 20 to 30 seconds, then drain well.
Pull the asparagus the moment it turns JUST bright green. It keeps cooking a little from the residual heat, so that cool-water rinse is what stops it right where you want it (and keeps your pasta from clumping, too).
Blend the dressing.
Add the Greek yogurt, mayo, lemon juice, all those fresh herbs, garlic, Dijon, Worcestershire, salt, and pepper to a blender or food processor. Blend for 30 to 60 seconds, scraping down the sides as needed, until it’s smooth and creamy. (My favorite way lately? Add everything to a jar and go right in with an immersion blender.)
Toss it all together.
Add the cooled pasta and asparagus to a large bowl along with the spinach, peas, corn, pine nuts, and a little salt. Pour the dressing over the top and toss until everything is well coated.
Make sure your pasta is completely cool before the dressing goes on. If it’s even a little warm, it’ll soak right up all that creamy dressing and leave you with a dry salad (learned that one the hard way!).
Serve or chill.
Serve right away with a little extra chives and dill on top, or pop it in the fridge for a few hours to serve chilled. It’s great both ways.
How to store and make it ahead
Store leftovers in an airtight container in the fridge for 3 to 4 days. It’s best in the first day or two, since the herbs and spinach soften the longer they sit.
Making it ahead for a party? Toss the pasta with the dressing and keep it chilled, then fold in the fresh spinach right before serving so it stays bright. The dressing on its own keeps for up to 5 days.
I don’t recommend freezing this one. The creamy yogurt dressing separates and the fresh veggies turn watery when thawed.
FAQs
Yes. Toss the pasta with the dressing and keep it chilled, then fold in the spinach right before serving so it stays fresh. It keeps in the fridge for 3 to 4 days, though it’s best in the first day or two.
You cook it right in the pasta water. Drop it in for the last 2 to 3 minutes, then rinse everything under cool water so it stays bright and crisp-tender.
Add water a tablespoon at a time, blending between each, until it’s just right. If it goes too thin, blend in a little more Greek yogurt.
For green goddess, fresh is the way to go. Dried herbs won’t give you the same bright flavor or that gorgeous green color.
Just increase the basil and parsley a little. It’ll still be delicious, only a touch less classic, since tarragon is what gives green goddess its signature flavor.
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Green Goddess Pasta Salad Recipe
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Ingredients
- 12 ounces cavatappi, fusilli, or rotini pasta
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 2 cups baby spinach roughly chopped
- 1 cup frozen peas thawed
- 1 cup frozen corn thawed
- ⅓ cup toasted pine nuts
- 1 teaspoon salt
Green Goddess Dressing
- ¾ cup plain 2% Greek yogurt
- ⅓ cup mayonnaise or additional Greek yogurt
- 3 tablespoons fresh lemon juice from 2 lemons, plus more for serving
- ⅓ cup fresh flat-leaf parsley leaves
- ⅓ cup fresh basil leaves
- ¼ cup fresh tarragon
- ¼ cup fresh chives plus more for serving
- 2 tablespoons fresh dill plus more for serving
- 2 garlic cloves minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. During the last 2-3 minutes of cooking, add the asparagus. Add the pasta and asparagus to a colander and rinse under cool running water for 20-30 seconds to stop the cooking process. Drain well and set aside until ready to use.12 ounces cavatappi, fusilli, or rotini pasta, 1 pound asparagus
- Add the Greek yogurt, mayonnaise, lemon juice, parsley, basil, tarragon, chives, dill, garlic, Dijon, Worcestershire, salt, and black pepper to a large food processor or blender. Blend for 30-60 seconds, scraping down the sides as needed, or until smooth and creamy. (You can also add everything to a large jar and use an immersion blender.)¾ cup plain 2% Greek yogurt, ⅓ cup mayonnaise, 3 tablespoons fresh lemon juice, ⅓ cup fresh flat-leaf parsley leaves, ⅓ cup fresh basil leaves, ¼ cup fresh tarragon, ¼ cup fresh chives, 2 tablespoons fresh dill, 2 garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the cooled pasta and asparagus to a large bowl along with the spinach, peas, corn, toasted pine nuts, and salt. Pour in the dressing and toss until everything is well coated. Serve immediately with additional fresh chives and dill, if desired, or refrigerate for a few hours to serve chilled.2 cups baby spinach, 1 cup frozen peas, 1 cup frozen corn, ⅓ cup toasted pine nuts, 1 teaspoon salt
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with green goddess pasta salad
This one was made for a cookout spread, so I love it next to something hot off the grill. Grilled Greek Chicken Shish Kabobs are my go-to, and it’s just as good with Teriyaki Salmon when I want something a little different.
It also holds its own at a potluck table full of other sides. If you’re feeding a crowd, set it out alongside my Greek Pasta Salad or a big bowl of Classic Potato Salad.
More Pasta Salad Recipes
Can’t get enough pasta salad? Same. These are the ones I keep in heavy rotation all summer long.
