Description
This Creamy Green Goddess Pasta Salad is a refreshing and herb-packed summer dish featuring tender pasta tossed in a homemade creamy dressing, combined with sautéed seasonal vegetables, creamy burrata, and crunchy pine nuts. Perfect as a light meal or a standout side for potlucks and picnics, it offers vibrant flavors and satisfying textures that you’ll want to enjoy all summer long.
Ingredients
Units
Scale
Dressing
- 3/4 cup full-fat Greek yogurt
- 1/2 cup mayonnaise
- 1 large bunch fresh basil
- 1/4 cup fresh tarragon leaves
- 1/4 cup fresh dill
- Any other greens like parsley, mint, cilantro, or chives (optional)
- 2 scallions (green parts only)
- 1/2 large avocado (or 1 small)
- 1 Tbsp. red wine vinegar
- 1-2 Tbsp. lemon juice
- 2 cloves garlic
- 2 tsp. Dijon mustard
- Salt and pepper (to taste)
Pasta and Vegetables
- 1 lb. pasta (radiatore, shellbow, fusilli, or any short pasta shape with ridges/texture)
- 1/2 Tbsp. olive oil
- 1 large zucchini (quartered)
- 1 bunch asparagus (cut into 1 inch sections)
- 1 cup petite peas
- Pinch of chili flakes
- Salt and pepper (to taste)
Garnishes
- Pine nuts
- Fresh lemon zest
- Burrata cheese
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions. Once done, drain and rinse under cold water to stop the cooking process and set aside.
- Make the Dressing: While the pasta cooks, add all the dressing ingredients—Greek yogurt, mayonnaise, basil, tarragon, dill, other fresh herbs if using, scallions, avocado, red wine vinegar, lemon juice, garlic, Dijon mustard, salt, and pepper—to a blender or food processor. Blend or pulse until smooth and well combined. Taste and adjust seasoning as needed.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add quartered zucchini and asparagus pieces. Sprinkle with chili flakes, salt, and pepper. Sauté for about 5 minutes, until vegetables are tender yet still crisp with some browning. In the last minute, add the petite peas and stir to combine and warm through.
- Combine Pasta and Dressing: Place the cooked pasta in a large bowl. Pour the creamy green goddess dressing over the pasta and stir well to coat all the pasta evenly. This step allows the pasta to soak up all the herbaceous flavors.
- Add Vegetables: Fold the sautéed vegetables into the dressed pasta, ensuring even distribution of all components.
- Chill: Refrigerate the assembled salad for at least 30 minutes before serving to let flavors meld and the dish chill thoroughly (if you can wait that long!).
- Garnish and Serve: Just before serving, sprinkle fresh lemon zest, pine nuts, and dollops of creamy burrata on top. Enjoy this delicious and vibrant pasta salad!
Notes
- This salad features tender pasta and a creamy, herb-filled dressing that pairs beautifully with crisp sautéed summer vegetables and luscious burrata cheese.
- It’s ideal for potlucks, picnics, or light summer meals and can be made ahead for convenience.
- Use short pasta shapes with ridges or texture to best hold onto the dressing and flavors.
- Feel free to customize the herb mixture by adding parsley, mint, cilantro, or chives.
- Chilling the salad is essential to blend the flavors and serve it refreshing.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 118 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 7 mg
