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If you have been looking for the perfect hearty, but fresh, summer dish, this green goddess pasta salad is it. Vibrant and loaded with crisp vegetables and a creamy blended herb dressing, it is everything you love about the viral green goddess trend made to be the star of the table.
This recipe started as a simple question: if the green goddess chopped salad was that good, could we make it even more filling? The answer is a very enthusiastic yes. The dressing is blended from scratch with fresh basil, spinach, lemon, and cashews, and it is SO good you will want to put it on everything. Paired with tender pasta and bright steamed veggies, this is the kind of salad that actually satisfies.
Green Goddess Salad Ingredients
Three components make up this salad recipe: the pasta, veggies and the homemade green goddess dressing made from fresh herbs. Here is what you need:
The Base
- Pasta Shells: Small or medium shells are perfect here because they catch and hold onto the dressing in every bite.
- Frozen Peas: Quick to cook and naturally sweet, they add a pop of color and freshness throughout the salad.
- Asparagus: Chopped into small pieces and lightly steamed, asparagus adds a tender crunch and earthy flavor.
- Green Onions: Mild and bright, they add a subtle savory note without overpowering the other flavors. Also called scallions.
- Avocado: Chopped small and folded in, avocado adds a creamy richness that complements the dressing beautifully.
- Baby Spinach: Used in both the salad and the dressing, spinach is the backbone of that gorgeous green color and mild, earthy flavor.
The Green Goddess Salad Dressing
- Fresh Basil: The hero of the dressing, basil brings that signature green goddess flavor that is fresh, fragrant, and absolutely irresistible.
- Garlic: Adds depth and a little punch to the dressing.
- Shallot: Milder than a regular onion, shallot gives the dressing a subtle savory sweetness.
- Lemon: Both the lemon juice and zest go into the dressing for bright, fresh acidity that ties everything together.
- Olive Oil: Gives the dressing its silky, smooth texture.
- Cashews: Roasted and salted cashews blend into the dressing to give it a creamy, nutty body without any dairy.
- Parmesan Cheese: Adds a salty, savory depth to the dressing that takes it completely over the top.
- Rice Vinegar: A splash of gentle acidity that balances and brightens the entire dressing.
Simple, fresh ingredients! Find measurements and detailed instructions in the recipe card below.
How to Make Green Goddess Pasta Salad
This comes together in just a few easy steps, and most of the work happens while the pasta is cooking.
- Boil: Heat a large pot of water over high heat and cook the pasta shells according to package instructions, going just past al dente.
- Drain: Drain the pasta, reserving the hot water in the pot, then rinse the pasta with cold water to stop the cooking. Transfer to a large bowl to cool.
- Steam: Add the frozen peas and chopped asparagus to a steamer basket over the reserved boiling water and cook for 2 to 3 minutes until bright green.
- Cool: Rinse the steamed veggies with cold water to stop cooking, then add to the pasta along with the green onions and avocado.
- Blend: Add all dressing ingredients to a blender or a food processor and blend until completely smooth.
- Toss: Pour the dressing over the pasta and vegetables, add the remaining baby spinach, and toss everything together until well coated.
Letting the pasta cool completely before adding the dressing is key so the dressing stays bright, fresh, and vibrant rather than wilting in the heat.
Substitutions and Variations
If you only have raw cashews on hand, just add a pinch of salt to the dressing before blending. For a dairy-free version, simply leave out the Parmesan or substitute it with a dairy-free alternative. If asparagus is not in season, zucchini or broccoli florets work great in its place. Chives work as a great alternative to green onions.
Any short pasta shape works well here; rotini, bow ties, or penne would all be delicious. For added protein, grilled chicken, shrimp, or chickpeas are both excellent mix-ins that make this an even more complete meal.
What to Eat with Green Goddess Pasta Salad
This salad is filling enough to stand on its own, but it really shines as part of a bigger spread. Serve it alongside Grilled Lemon Herb Chicken for a complete summer meal, or pair it with Homemade Focaccia for a lighter lunch. It is also a perfect side dish next to BBQ Ribs or Grilled Corn on the Cob at your next backyard cookout. However you serve it, it is always the dish people ask about first.
Storage Tips
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The dressing will continue to absorb into the pasta as it sits, so if you are making this ahead, consider storing the dressing separately and tossing just before serving. This salad is not recommended for freezing as the fresh vegetables and avocado do not hold up well once thawed.
This green goddess pasta salad is one of those recipes that looks impressive, tastes incredible, and comes together with very little effort. It is fresh, creamy, packed with good ingredients, and guaranteed to be the most talked-about dish at any summer gathering. I hope it becomes a warm-weather staple in your home just like it has in mine!
Other Pasta Salad Recipes To Try
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