Creamy Green Goddess Pasta Salad Recipe

If you’re searching for a fresh, vibrant, and absolutely delicious salad that feels like a green garden party in your mouth, you’re going to flip over my Creamy Green Goddess Pasta Salad Recipe. I love this recipe because it’s packed with herbs, creamy goodness, and crisp veggies that come together in a way that’s both satisfying and refreshing—perfect for summer lunches, potlucks, or even a light dinner. Stick around, and I’ll walk you through how to get it just right with some of my favorite tips and variations.

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Ingredients You’ll Need

Each ingredient here plays a role in balancing creaminess, herbaceous freshness, and crunchy texture. When shopping, look for the freshest herbs you can find—they really make or break this salad in the best way.

• Full-fat Greek yogurt: Adds creaminess and tang without weighing the salad down.
• Mayonnaise: Balances richness and smoothness in the dressing.
• Fresh basil: The star herb—look for vibrant leaves with no wilting.
• Fresh tarragon leaves: Adds a subtle anise-like flavor that brightens the mix.
• Fresh dill: Lends a grassy, slightly citrusy note to the dressing.
• Additional fresh herbs (parsley, mint, cilantro, chives): Mix-and-match according to your herb stash and flavor preference.
• Scallions (green parts only): For gentle onion flavor without overpowering.
• Avocado: Gives the dressing a silky texture and healthy fats.
• Red wine vinegar: Adds acidity and depth.
• Lemon juice: Brings brightness and a fresh zing.
• Garlic cloves: Offers a subtle pungency—use fresh, not pre-minced, for best flavor.
• Dijon mustard: Helps emulsify and boosts flavor complexity.
• Salt and pepper: Essential for seasoning; adjust to taste.
• Pasta (radiatore, shellbow, fusilli, or ridged short pasta): Choose shapes with ridges or nooks to hold that yummy dressing.
• Olive oil: For sautéing veggies to deepen their flavor.
• Large zucchini (quartered): Adds tender crunch with a mild sweetness.
• Asparagus (cut into 1-inch pieces): Brings a slightly earthy crispness.
• Petite peas: For pops of natural sweetness.
• Chili flakes (pinch): Just enough to give a subtle heat that wakes up the palate.
• Pine nuts: Toast them for added crunch and nutty aroma.
• Lemon zest: Sprinkled on top for fresh citrus aroma.
• Burrata cheese: The creamy crowning touch that takes this pasta salad over the edge.

Variations

One of the things I adore about this Creamy Green Goddess Pasta Salad Recipe is how easy it is to tweak based on what you love or have on hand. I’ve found that switching up veggies or boosting the herb mix keeps it exciting every time I make it.

• Grilled Veggie Variation: Sometimes, I swap the sautéed zucchini and asparagus for grilled bell peppers and corn for a smoky twist that’s fantastic for summer BBQs.
• Vegan Option: I’ve had great results replacing mayo with vegan mayo and swapping burrata for a plant-based cheese or toasted nuts to retain creaminess.
• Spice it Up: If you like more heat, add extra chili flakes or even a dash of hot sauce to the dressing. My family goes crazy for this kick!
• Herb Swap: Don’t hesitate to experiment—cilantro and mint add a bright twist that’s especially lovely if you’re craving a more refreshing vibe.

How to Make Creamy Green Goddess Pasta Salad Recipe

Step 1: Cook the Pasta Just Right

Start by bringing a large pot of generously salted water to a boil. I like using a good pinch of salt because it seasons the pasta from within. Cook your pasta al dente following the package instructions—this keeps it tender but with a nice bite, perfect for holding up against the creamy dressing. Once cooked, drain, rinse under cold water to stop the cooking, and set aside so it’s cool enough to mix without wilting the herbs.

Step 2: Blend Your Creamy Herb Dressing

While the pasta is cooking, toss your Greek yogurt, mayo, fresh basil, tarragon, dill, scallions, avocado, red wine vinegar, lemon juice, garlic, Dijon mustard, salt, and pepper into a blender or food processor. Blend until everything’s smooth and vibrant green. I always take a quick taste at this point—sometimes I add a bit more lemon juice or salt depending on the brightness and balance. This dressing is the heart of the salad and it’s packed with fresh herby flavor and richness from the avocado, so don’t rush this step!

Step 3: Sauté Your Veggies to Perfection

Heat the olive oil in a large skillet over medium heat. Add your zucchini and asparagus, then sprinkle in a pinch of chili flakes, salt, and pepper. I like to sauté for about 5 minutes until the veggies are just tender with a bit of browning—it adds extra flavor you won’t want to skip. In the last minute, toss in the petite peas just to warm them through without losing their bright green color and pop of sweetness.

Step 4: Toss Everything Together and Chill

In a large bowl, combine the cooked pasta with the creamy herby dressing. Stir well so every little ridge gets coated. Then add the sautéed veggies and gently fold them in. At this stage, you’ll want to chill the salad for at least half an hour if you can—trust me, it’s worth the wait. It lets the flavors marry and the pasta soak up the yummy dressing, giving you a salad that tastes a little decadent but still fresh.

Step 5: Garnish and Serve

Right before serving, I sprinkle the salad generously with toasted pine nuts, fresh lemon zest, and dollops of burrata cheese. The burrata adds a luscious creaminess that brings the whole dish to life, and those toasted pine nuts add a lovely crunch and nuttiness. This final touch really makes people say ‘wow’ every time I serve it.

How to Serve Creamy Green Goddess Pasta Salad Recipe

Garnishes

I always top my servings with fresh lemon zest for that lively citrus pop, plus plenty of toasted pine nuts—they add this amazing crunch and nutty aroma. The burrata cheese is my go-to finishing touch because the creamy texture contrasts beautifully with the crisp veggies and herb dressing. If you want a little extra color and crunch, finely chopped chives or microgreens work great too!

Side Dishes

This salad pairs wonderfully with grilled chicken or fish if you want something more substantial. I’ve also served it alongside crusty bread and a light vegetable soup for a perfectly balanced lunch. Because it’s so herbaceous and light, it’s also a great side for heartier BBQ dishes—you really can’t go wrong.

Creative Ways to Present

For special occasions, I’ve served this salad layered in a glass trifle bowl with bursts of colored veggies visible through the sides—makes a stunning centerpiece. Individual mason jars are another cute way to present, especially for picnics or packed lunches. Trust me, people will love the way it looks almost as much as the flavor!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. Because the dressing is creamy and full-fat, it holds up really well for 2-3 days without the pasta getting mushy. If the salad seems a bit thick the next day, I just stir in a splash of water or lemon juice to freshen it up.

Freezing

Freezing this pasta salad is not something I recommend since the creamy dressing and fresh herbs don’t freeze well—they tend to separate and get watery. If you want to prep ahead, I suggest making the dressing and chopping veggies separately and assembling just before serving instead.

Reheating

This pasta salad is best served chilled or at room temperature, so I don’t usually reheat it. If you prefer a warmer dish, you could gently warm the veggies and pasta separately and toss with a small amount of the dressing (added off heat) for a warm pasta side, but it won’t have the same crisp freshness.

FAQs

Final Thoughts

This Creamy Green Goddess Pasta Salad Recipe has become a staple in my kitchen because it’s simple, packed with bright flavors, and totally satisfying. Whether you’re feeding a crowd or treating yourself to a healthy but indulgent meal, this salad hits all the right notes. I honestly can’t recommend it enough—I hope you’ll give it a try and love it as much as my family and friends do. Happy cooking and enjoy every creamy, herby, crunchy bite!

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