Herb-Loaded Green Goddess Pasta Salad
This Green Goddess Pasta Salad is the dish that disappears fastest from the picnic table. Tender pasta, crisp sugar snaps, and cool cucumber get tossed in a creamy dressing that tastes like a whole garden in one bite.
It comes together in about 30 minutes, and it only gets better after it sits. Perfect for a make-ahead lunch, a cookout side, or something bright to pack for work.
What Makes This Pasta Salad So Good
The dressing is what does it. Instead of a heavy mayo layer, you get a light, herby blanket that clings without weighing anything down. Fresh basil, parsley, and chives do most of the heavy lifting, and a little tarragon gives it that classic green goddess hint of anise.
The pasta soaks up just enough dressing as it cools so every mouthful is well-coated but never soupy. And because it’s a salad that improves after an hour in the fridge, it actually rewards you for making it ahead.
Ingredients
- 1 lb short pasta (fusilli, farfalle, or shells): choose a shape that catches the dressing in its ridges
- 8 oz sugar snap peas: trimmed and sliced on the diagonal
- 1 English cucumber: diced, no need to peel it
- 4 radishes: thinly sliced for peppery crunch
- 1/4 cup toasted pine nuts: optional, but they add a warm, nutty finish
For the dressing:
- 1/2 cup mayonnaise: full-fat gives the smoothest result
- 1/2 cup plain Greek yogurt: whole milk yogurt keeps it rich; sour cream works in a pinch
- 1 cup packed fresh basil leaves: remove any thick stems
- 1/2 cup packed fresh parsley leaves: flat-leaf or curly both work fine
- 1/4 cup chopped fresh chives
- 2 tbsp fresh tarragon leaves: this is the classic green goddess herb; don’t skip it if you can find it
- 1 small garlic clove: peeled
- 3 tbsp fresh lemon juice: from about 1 lemon, plus more to taste
- 2 tbsp extra-virgin olive oil
- 1/2 tsp salt: plus a generous amount for the pasta water
- 1/4 tsp black pepper
Variations / Substitutions
- No tarragon: double the basil and add 1 tsp dried tarragon or a handful of chopped fennel fronds.
- Dairy-free: use a good vegan mayonnaise and unsweetened plant-based yogurt. The dressing will be a shade lighter but still creamy.
- Different vegetables: blanched asparagus, raw bell pepper strips, or halved cherry tomatoes all work well. Swap in whatever looks good at the market.
- Make it a meal: fold in shredded rotisserie chicken or a can of drained chickpeas for extra protein.
If you like this, you’ll probably love our Lemon Basil Pasta Salad, another herb-forward side that’s just as simple.
How To Make Green Goddess Pasta Salad
Step 1: Cook the Pasta and Snap Peas
Bring a large pot of salted water to a boil. Add the 1 lb pasta and cook until al dente, following the package time. In the last 1 minute of cooking, toss in the snap peas so they blanch quickly.
Drain everything into a colander and rinse with cold water until the pasta and peas feel cool to the touch. Give the colander a few good shakes so no puddles of water hide in the pasta, or you’ll thin out the dressing later.
Step 2: Blend the Herb Dressing
While the pasta cooks, pile the mayonnaise, yogurt, basil, parsley, chives, tarragon, garlic, lemon juice, olive oil, salt, and pepper into a blender or food processor. Blend until the herbs are finely chopped and the dressing turns a pale, speckled green.
Give it a taste and adjust with a pinch more salt or a squeeze of lemon if it needs brightness. The dressing may taste sharp on its own, but that sharpness mellows once it coats all the pasta.
Step 3: Toss with the Vegetables
In your biggest mixing bowl, combine the cooled pasta and snap peas, the diced cucumber, and sliced radishes. Pour about three-quarters of the dressing over the top and toss gently until every bit looks evenly coated.
If it seems dry, add the rest of the dressing a spoonful at a time. The pasta will keep drinking up the dressing as it sits, so it’s better to leave it a touch saucy now.
Step 4: Finish with Pine Nuts and Serve
Scatter the toasted pine nuts over the salad and give everything one last gentle toss. A few extra herb leaves or a crack of pepper on top never hurts.
Serve the salad chilled or at cool room temperature. Every forkful will be creamy and bright, with the crunch of fresh vegetables and the little toasty pop of the pine nuts.
A Few Things That Help
- Let the salad sit for at least 30 minutes before serving. The flavors marry and the texture loses any harsh raw-onion bite from the chives.
- If the dressing thickens up in the fridge, let the salad hang out at room temperature for 15 minutes and toss it again. A small splash of water or milk can loosen it right up.
- To keep the vegetables extra crisp, stir in the cucumber and radishes just before you eat. The pasta and peas can hang out in the dressing overnight.
- Leftover dressing can live in a jar in the fridge for up to 2 days and works as a quick dip or sandwich spread.
Storing Leftovers
- Refrigerate: in an airtight container for up to 4 days. The vegetables will soften a little each day, but the flavor only deepens. If the salad looks dry when you pull it out, stir in a spoonful of yogurt or a drizzle of olive oil.
What Goes Well With Green Goddess Pasta Salad
This salad is a natural next to anything off the grill. Lean into smoky flavors: grilled chicken thighs, salmon fillets, or a pile of shrimp skewers. It also shines alongside a simple roast chicken or tucked into a picnic spread with crusty bread. The bright herbs and lemon cut through richer mains without competing.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
Fresh herbs are what give the dressing its vivid color and fresh taste. In a pinch you can use 1 teaspoon dried tarragon and lean harder on the fresh basil and parsley, but the flavor won’t be nearly as bright.
Do I have to blanch the snap peas?
You can skip it and add them raw for maximum crunch. Blanching just softens them slightly and locks in their bright green color, which makes the whole salad look more vibrant.
Can I freeze this pasta salad?
I don’t recommend it. The creamy dressing can separate when thawed, and the vegetables turn mushy. This is a dish that’s best enjoyed fresh or from the fridge.
What can I use instead of pine nuts?
Toasted sunflower seeds or roughly chopped toasted almonds both work beautifully. They add a similar nutty crunch without any extra fuss.
Green Goddess Pasta Salad Recipe
Ingredients
Method
- Boil pasta in salted water until al dente, adding snap peas during the last 1 minute. Drain and rinse under cold water.
- Blend mayonnaise, yogurt, basil, parsley, chives, tarragon, garlic, lemon juice, olive oil, salt, and pepper until smooth.
- Toss the cooled pasta and peas with cucumber and radishes, then coat with dressing.
- Top with toasted pine nuts and serve chilled or at room temperature.
