Description
This Green Goddess Pasta Salad combines tender pasta, crisp asparagus, sweet peas, corn, baby spinach, and toasted pine nuts with a creamy, tangy homemade herb dressing. Fresh, colorful, and full of flavor, it’s perfect for summer picnics, family lunches, potlucks, or meal prep.
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
¾ cup plain 2% Greek yogurt
⅓ cup mayonnaise, or additional Greek yogurt
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, 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. Add the pasta and cook according to package directions until al dente.
- During the final 2–3 minutes of cooking, add the chopped asparagus directly to the boiling pasta water. Cook until tender-crisp.
- Drain the pasta and asparagus together in a colander. Rinse under cool running water for 20–30 seconds, then drain thoroughly to prevent excess moisture from diluting the dressing.
- Prepare the Green Goddess dressing by combining the Greek yogurt, mayonnaise, lemon juice, parsley, basil, tarragon, chives, dill, minced garlic, Dijon mustard, Worcestershire sauce, ½ teaspoon salt, and black pepper in a food processor or blender.
- Blend for 30–60 seconds, scraping down the sides as needed, until the dressing is smooth, creamy, and vibrant green. If necessary, add a small splash of cold water or lemon juice to adjust the consistency.
- Transfer the cooled pasta and asparagus to a large mixing bowl. Add the chopped baby spinach, thawed peas, corn, toasted pine nuts, and remaining 1 teaspoon salt. Toss gently to combine.
- Pour the Green Goddess dressing over the pasta and vegetables. Toss thoroughly with a large spoon or spatula until everything is evenly coated.
- Garnish with additional chopped chives, fresh dill, and a squeeze of lemon juice. Serve immediately, slightly chilled, or refrigerate for a few hours before serving.
Notes
Best pasta choices: Cavatappi, fusilli, and rotini work especially well because their curves and ridges hold the creamy dressing.
Fresh herbs: Use fresh parsley, basil, tarragon, chives, and dill for the brightest flavor and green color. If substituting dried herbs, start with approximately one-third of the fresh quantity.
Extra protein: Add grilled chicken, cooked shrimp, chickpeas, or white beans to make the salad more filling.
Extra creamy variation: Blend half a ripe avocado into the dressing for a richer texture.
Lighter dressing: Replace the mayonnaise with an equal amount of plain Greek yogurt.
Vegetable substitutions: Replace asparagus with blanched broccoli, cucumber, zucchini, or green beans. Diced bell peppers also add sweetness and crunch.
Nut substitutions: Use toasted sunflower seeds, sliced almonds, or chopped walnuts instead of pine nuts.
Vegetarian option: Use vegetarian Worcestershire sauce because traditional Worcestershire sauce often contains anchovies.
Gluten-free option: Substitute gluten-free pasta and verify that the Worcestershire sauce and other packaged ingredients are gluten-free.
Make ahead: Prepare the dressing and pasta up to one day in advance. Refrigerate separately and combine shortly before serving for the freshest texture.
Storage: Refrigerate leftovers promptly in an airtight container and enjoy within 3–4 days.
Food safety: Do not leave the salad at room temperature for more than 2 hours, or more than 1 hour in very hot weather.
Serving: Enjoy cold or slightly chilled. After refrigeration, let the salad stand for 10–15 minutes before serving and stir well.
Refresh leftovers: Add a spoonful of Greek yogurt, a splash of lemon juice, or some reserved dressing if the pasta has absorbed moisture.
Freezing: Freezing is not recommended because the creamy dressing may separate and the pasta and vegetables can lose their texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Blending, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1½ cups)
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 10 mg
