Save My neighbor knocked on my door one Saturday morning holding a Tupperware container, insisting I try her pasta salad before she left for a potluck. One bite and I was hooked on the creamy green dressing that tasted like spring in a bowl. She laughed when I asked for the recipe, saying it was just avocado and whatever herbs were threatening to wilt in her fridge. That casual genius stuck with me, and now this Green Goddess Pasta Salad shows up at every gathering I attend.
I made this for a summer picnic where half the guests were vegetarian and the other half were deeply suspicious of anything green. By the end of lunch, the bowl was scraped clean and three people had texted me asking for the recipe. One friend admitted she thought it would taste like grass but ended up going back for thirds. Watching skeptics become believers never gets old.
Ingredients
- Short pasta (250 g): Fusilli or rotini work best because their curves hold onto the dressing, but penne is fine if that is what you have.
- Salt: Don't skip salting the pasta water generously, it is your only chance to season the pasta itself.
- Cucumber (1 medium): Adds a refreshing crunch that balances the creamy dressing, and I leave the skin on for extra color and texture.
- Baby spinach (60 g): Chopping it roughly helps it blend into the salad instead of sitting in awkward whole leaves.
- Fresh parsley (50 g): The backbone of the green goddess flavor, so use flat-leaf if you can find it.
- Fresh chives (15 g): They bring a mild oniony bite without overpowering the other herbs.
- Fresh basil (15 g): Adds a sweet, almost peppery note that makes the whole thing smell like summer.
- Ripe avocado (1): It must be ripe enough to blend smooth, so look for one that yields slightly when you press it.
- Greek yogurt (120 g): The tanginess cuts through the richness and makes the dressing cling to everything.
- Olive oil (2 tbsp): Helps the dressing coat the pasta instead of just sitting on top.
- Lemon juice (2 tbsp): Brightens the whole dish and keeps the avocado from browning too quickly.
- Garlic (1 clove): One clove is plenty, I learned the hard way that two makes it taste like you are warding off vampires.
- Water (1 to 2 tbsp): This is your secret weapon for getting the dressing to a pourable consistency.
- Salt and black pepper: Taste as you go, because the saltiness of pasta water and yogurt can vary wildly.
Instructions
- Cook the pasta:
- Boil the pasta in generously salted water until it has a slight bite, then drain and rinse it under cold water to stop the cooking. This step also cools it down so the avocado dressing does not turn brown when you toss everything together.
- Blend the dressing:
- Throw the avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper into a blender and let it run until the mixture is completely smooth and pale green. Add water a tablespoon at a time if it looks too thick to drizzle.
- Prep the vegetables and herbs:
- Dice the cucumber into small cubes and roughly chop the spinach, parsley, chives, and basil so they are distributed evenly. I like the herbs in visible pieces because they make the salad look alive.
- Combine everything:
- Toss the cooled pasta, cucumber, and all the herbs in a large bowl, then pour the dressing over top. Use your hands or tongs to mix gently so every piece gets coated without mashing the avocado into a paste.
- Adjust and serve:
- Taste it and add more salt or a squeeze of lemon if it needs brightening. Serve it right away or let it sit in the fridge for up to two hours so the flavors can get to know each other.
Save My cousin brought her toddler to lunch one afternoon and I watched him pick out every single piece of basil, line them up on the table, and then devour the rest of the bowl. Even the pickiest eaters seem to find something they like in this salad. It is become my go-to when I don not know who I am feeding or what they will tolerate.
Making It Your Own
This salad is forgiving in the best way. I have added grilled chicken when I needed it to be a full meal, stirred in chickpeas when I wanted more protein, and tossed in halved cherry tomatoes when they were about to go bad. Sugar snap peas add a sweet crunch, and thinly sliced radishes bring a peppery bite that works surprisingly well with the creamy dressing. If you want to make it vegan, swap the Greek yogurt for a thick plant-based version and adjust the lemon juice to taste.
Storing and Serving
I have learned that this salad does not love being made too far in advance. The herbs wilt, the cucumber gets watery, and the dressing loses its bright green color after a day in the fridge. If you must make it ahead, keep the dressing in a jar and the pasta and vegetables in a separate container, then combine them an hour before serving. Leftovers are fine for lunch the next day, but do not expect them to look as vibrant as they did fresh.
What to Serve Alongside
This salad plays well with almost anything off the grill. I have served it next to grilled chicken, steak, and even blackened fish, and it always feels like the right choice. It also works as a standalone lunch if you add some protein directly into the bowl.
- Grilled lemon chicken thighs with a heavy hand of garlic and oregano.
- A platter of roasted vegetables like zucchini, bell peppers, and red onions.
- Crusty bread with good butter for anyone who wants to mop up the extra dressing at the bottom of the bowl.
Save Every time I make this, someone asks if it is complicated, and I get to tell them it is just a blender and some chopping. That is the magic of it, really, looking impressive without demanding much from you.
Recipe FAQ
- → Can I make this ahead of time?
Yes, you can prepare the components separately and assemble just before serving. However, it's best enjoyed within 2 hours of tossing to maintain crisp textures. Store in an airtight container in the refrigerator.
- → How do I keep the avocado from browning?
Blend the avocado directly into the dressing and add the lemon juice immediately, as the acidity helps prevent oxidation. If making ahead, press plastic wrap directly onto the surface of the dressing to minimize air exposure.
- → What pasta shapes work best?
Short, sturdy shapes like fusilli, rotini, or penne work wonderfully as they hold the dressing well. Avoid long, delicate pasta as it can become mushy when tossed and dressed.
- → How can I make this vegan?
Substitute Greek yogurt with plain plant-based yogurt such as coconut or oat-based options. Check labels for potential soy or nut allergens. The rest of the ingredients are naturally vegan.
- → What vegetables can I add or substitute?
Feel free to add crunchy vegetables like sugar snap peas, radishes, bell peppers, cherry tomatoes, or red onion. Adjust quantities based on preference and availability of fresh produce.
- → How do I adjust the dressing consistency?
The dressing should be creamy and pourable. If too thick, add water one tablespoon at a time while blending. If too thin, add more Greek yogurt or avocado to achieve the desired consistency.