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Green Goddess Pasta Salad

Green Goddess Pasta Salad Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (fusilli, farfalle, or shells)
  • 8 oz sugar snap peas, trimmed and halved diagonally
  • 1 English cucumber, diced
  • 4 radishes, thinly sliced
  • 1/4 cup toasted pine nuts
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1 cup packed fresh basil leaves
  • 1/2 cup packed fresh parsley leaves
  • 1/4 cup chopped fresh chives
  • 2 tbsp fresh tarragon leaves
  • 1 small garlic clove, peeled
  • 3 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt, plus more for pasta water
  • 1/4 tsp black pepper

Method
 

  1. Boil pasta in salted water until al dente, adding snap peas during the last 1 minute. Drain and rinse under cold water.
  2. Blend mayonnaise, yogurt, basil, parsley, chives, tarragon, garlic, lemon juice, olive oil, salt, and pepper until smooth.
  3. Toss the cooled pasta and peas with cucumber and radishes, then coat with dressing.
  4. Top with toasted pine nuts and serve chilled or at room temperature.

Notes

This salad tastes even better after an hour in the fridge. Add the pine nuts just before serving so they stay crunchy.