Original Post: https://www.evolvingtable.com/green-goddess-pasta-salad/
Green Goddess Pasta Salad Recipe
This Green Goddess Pasta Salad is my favorite thing to bring to a summer cookout: herby, creamy, and honestly kind of stunning in the bowl. A big mix of fresh herbs (tarragon included) makes up the dressing, and sweet corn plus a Greek yogurt base keep it light enough to go back for seconds. No cucumber or tomato means it holds up for hours, too.
Servings: 8 servings
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
Video
Notes
Yogurt: Use a nonfat or 2% plain Greek yogurt for the best consistency. Whole milk works too, but you’ll want to thin it with a tablespoon of water at a time until it’s right.
Mayonnaise swap: For a lighter, tangier dressing, replace the mayonnaise with an equal amount of additional Greek yogurt.
Herb flexibility: Parsley, basil, chives, and dill are the easiest to find, while tarragon adds the signature green goddess flavor. If you can’t find tarragon, increase the basil and parsley slightly.
Make ahead: Toss the pasta with the dressing and keep it chilled, then fold in the spinach right before serving so it stays bright. The dressing on its own keeps for up to 5 days.
Storage: Store leftover pasta salad in an airtight container in the fridge for up to 3-4 days. It’s best within the first day or two, as the herbs and spinach soften over time.
Make it a meal: Add shredded rotisserie chicken, grilled chicken, or flaked salmon. Fresh mozzarella pearls are great for extra protein too.
Nut-free: Swap the pine nuts for toasted sunflower seeds, or leave them out.
Freezing: Not recommended. The creamy yogurt dressing separates and the fresh veggies turn watery when thawed.
Nutrition
Calories: 328kcal | Carbohydrates: 45g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 533mg | Potassium: 504mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1674IU | Vitamin C: 22mg | Calcium: 86mg | Iron: 4mg
