Green Goddess Pasta Salad

The first time I made this green goddess pasta salad, it was actually a complete accident. I had half an avocado going brown on the counter and a random assortment of herbs from my failed attempt at gardening that summer. My friend Sarah was coming over for lunch, and I panicked, throwing everything into the blender with some yogurt I'd bought for smoothies. We sat on my back porch eating this shockingly bright, vibrant salad, and she kept saying 'you have to write this down.' I didn't. But I made it again the next weekend. And the next. Now it's the dish I bring to every potluck because people literally beg for the recipe.

Last summer, I brought this to a neighborhood block party and watched something magical happen. My neighbor's teenage daughter, who apparently 'hates salad,' went back for thirds. Later she texted me asking for the recipe because she wanted to impress her new roommate. There's something about the combination of cool cucumber, bright herbs, and that creamy tangy dressing that makes even salad skeptics convert. I've started making double batches because it disappears so quickly, and honestly, it's just as good eaten straight from the fridge at midnight standing in your kitchen.

Ingredients

• 250 g (9 oz) short pasta: Fusilli catches the dressing in all those lovely little grooves, but rotini works perfectly too
• Salt: Generously salt your pasta water, it's your only chance to season the actual pasta itself
• 1 medium cucumber: English or Persian cucumbers work best since they have thinner skins and fewer seeds
• 60 g (2 cups) baby spinach: The wilts slightly when tossed with dressing and becomes almost undetectable to picky eaters
• Fresh herbs (parsley, chives, basil): This combination gives you that classic green goddess flavor, but fresh dill or tarragon work beautifully too
• 1 ripe avocado: Should yield slightly to gentle pressure but not feel mushy
• 120 g (1/2 cup) plain Greek yogurt: Full fat gives the best texture but 2% works fine
• 2 tbsp extra-virgin olive oil: Use the good stuff here since the flavor really shines through
• 2 tbsp lemon juice: Freshly squeezed makes a huge difference
• 1 garlic clove: One small clove is plenty, raw garlic can overpower quickly

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

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Cook the pasta to perfection:

Boil a large pot of generously salted water and cook pasta according to package directions until al dente, then drain and immediately rinse under cold water to stop the cooking process

Whip up the magical dressing:

Blend the avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper until completely smooth, adding water one tablespoon at a time until it reaches a pourable consistency

Combine your colorful components:

In a large mixing bowl, toss together the cooled pasta, diced cucumber, spinach, and all those beautiful chopped herbs

Bring everything together:

Pour that vibrant green dressing over the salad and gently fold until every piece of pasta and vegetable is lightly coated

Taste and trust your palate:

Sample a bite and adjust with more salt, lemon juice, or pepper until the flavors really sing

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My sister requested this for her wedding shower last spring, and I made five pounds of it. The bride's grandmother, who's been cooking for probably seventy years, asked me for the recipe. That felt like a cooking milestone. Now whenever I see green goddess anything on a restaurant menu, I think about standing in my tiny kitchen with avocado on my hands, discovering something that would become part of my recipe family.

Making It Your Own

I've learned that this recipe is incredibly forgiving. Sometimes I'll add diced bell peppers for extra crunch, or throw in some sugar snap peas when they're in season. The dressing works with whatever herbs you have on hand, so don't stress if you're missing basil or chives. I've even made it with just parsley and cilantro when that's what my garden was producing, and it was still completely delicious.

Protein Additions That Work

While this is perfectly satisfying on its own, sometimes you want something more substantial. Grilled chicken cut into bite sized pieces is classic, but I've also added chickpeas for a protein boost that keeps it vegetarian. Diced hard boiled eggs work surprisingly well too, especially if you're serving this for brunch. The key is keeping your protein additions in similarly sized pieces so everything gets evenly coated in that lovely green dressing.

Serving Suggestions & Timing

This pasta salad is actually better if it sits for about 30 minutes before serving, giving the flavors a chance to get friendly with each other. I like to make the dressing first and let it hang out while I prep everything else. It's become my go-to for summer entertaining because I can assemble it in the morning and pull it out right before guests arrive. Just hold off on garnishing with extra herbs until serving time so they stay fresh and vibrant.

• Keep everything chilled until serving time for the freshest taste
• Bring the salad to room temperature for about 15 minutes before serving if it's been refrigerated longer than 2 hours
• Store any leftovers in an airtight container, though honestly, you probably won't have any

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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There's something so satisfying about a salad that makes people excited about eating vegetables. I hope this becomes one of those recipes you turn to again and again, adjusting and tweaking until it's perfectly yours.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can refrigerate the prepared salad for up to 2 hours before serving. This allows the flavors to meld nicely. Add fresh herb garnish just before serving to maintain vibrancy.

→ What can I use instead of Greek yogurt?

Plant-based yogurt works well as a vegan substitute. You can also use sour cream or mayonnaise for a richer dressing, though this changes the flavor profile slightly.

→ How do I prevent the avocado from browning?

Prepare the dressing just before assembling the salad. The lemon juice in the dressing helps prevent oxidation. If making ahead, add extra lemon juice and store in an airtight container.

→ What pasta shapes work best?

Short pasta varieties like fusilli, rotini, or penne work wonderfully as they hold the dressing well. Avoid long pastas like spaghetti, which don't distribute the dressing evenly.

→ How can I add protein to this salad?

Grilled chicken, chickpeas, or diced hard-boiled eggs are excellent additions. For a heartier meal, add one of these options to boost protein content and create a more substantial dish.

→ Is this salad gluten-free?

Standard pasta contains gluten. Use certified gluten-free pasta to make this salad suitable for gluten-free diets. All other ingredients are naturally gluten-free.