This colorful pasta salad is so fresh and tasty! With green veggies like peas, spinach, and a light dressing, it’s perfect for warm days or a quick lunch.
I love how easy this salad is to whip up. Just cook the pasta, toss in the veggies, and mix with the dressing. Dinner’s ready in no time, plus it looks so pretty on the table!
Key Ingredients & Substitutions
Shell Pasta: I love using shell pasta for this salad because it captures the dressing beautifully. You can also use rotini, fusilli, or penne if you prefer something different. Just make sure it’s a pasta type that holds sauce well!
Peas: Fresh peas are ideal for this recipe, but frozen peas work just as well and are super convenient. If you’re not a pea fan, you could swap them out for chopped green beans or even diced bell peppers for a crunchier texture.
Asparagus: This gives a lovely crunch and freshness. If you can’t find asparagus or prefer something else, try using zucchini or broccoli florets, which will cook nicely with the pasta.
Spinach and Herbs: Fresh spinach adds a vibrant green color, but you can use kale or Swiss chard if you have them on hand. For herbs, feel free to mix and match. Cilantro or dill can bring a different twist to the flavor!
Mayonnaise and Yogurt: I typically use a mix of mayo and Greek yogurt for creaminess with a bit of tang. If you’re looking for a lighter option, you could use all yogurt or a dairy-free mayo if you’re avoiding dairy.
How Do You Make the Creamy Dressing Smooth?
A creamy dressing is what makes this pasta salad shine! The biggest tip here is to use a food processor or a powerful blender to get that smooth texture. Here’s how to do it right:
- Start with your leafy greens and herbs at the bottom, then add the mayo, yogurt, lemon juice, garlic, and mustard on top. This layering helps everything blend evenly.
- Blend on high until fully combined, stopping to scrape down the sides if needed. This will ensure nothing is left stuck at the bottom.
- If your dressing is too thick, add a little water or olive oil, one tablespoon at a time, until you reach your desired consistency.
Remember, the dressing is the star here, so taste it and adjust the seasoning before mixing it into your pasta!
Easy Green Goddess Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz shell pasta (conchiglie)
- 1 cup fresh or frozen peas
- 1 cup asparagus tips, chopped into bite-sized pieces
- 1/2 medium onion, thinly sliced
- 2 cups fresh spinach leaves
- 1/4 cup fresh parsley, packed
- 1/4 cup fresh basil leaves
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lemon juice (freshly squeezed)
- 1 clove garlic
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing pasta salad takes about 15 minutes to prepare, with an additional 30 minutes of chilling time in the refrigerator. So, in total, you’ll need about 45 minutes before you can dig in!
Step-by-Step Instructions:
1. Cook the Pasta and Veggies:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the shell pasta and cook according to package instructions until al dente. Just two minutes before the pasta is done, toss in the peas and chopped asparagus to blanch them. This helps keep them bright green and crunchy!
2. Cool Down:
When the pasta and veggies are cooked, drain the mixture in a colander. Rinse them under cold water. This stops the cooking process and cools everything down so it’s perfect for a salad!
3. Make the Green Goddess Dressing:
While the pasta is cooking, let’s whip up the dressing! In a food processor or blender, add the spinach, parsley, basil, mayonnaise, sour cream (or Greek yogurt), lemon juice, garlic, Dijon mustard, olive oil, and a pinch of salt and pepper. Blend everything until it’s smooth and creamy. Don’t forget to scrape down the sides if needed!
4. Combine Everything:
In a large mixing bowl, combine the cooled pasta, peas, asparagus, and sliced onions. Pour the delicious Green Goddess dressing over the top and give everything a good toss, making sure the pasta and veggies are evenly coated in that creamy goodness.
5. Taste and Adjust:
Before chilling, give the salad a taste and adjust the seasoning with more salt and pepper if you like. It’s all about your personal preference!
6. Chill and Serve:
Cover the bowl and pop it in the fridge for at least 30 minutes. This helps the flavors meld together beautifully. When you’re ready to serve, enjoy it cold or at room temperature.
This Easy Green Goddess Pasta Salad is not only vibrant and full of flavor, but it also packs a healthy punch with all those greens. Perfect for picnics, potlucks, or a simple lunch at home! Enjoy every bite!
FAQ About Easy Green Goddess Pasta Salad
Can I Use Other Vegetables in This Salad?
Absolutely! While this recipe features peas and asparagus, you can mix it up with other veggies like bell peppers, cherry tomatoes, or zucchini. Just ensure they’re cut into bite-sized pieces and prepared similarly (blanched or raw) for the best results!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is great cold, so just grab it straight from the fridge whenever you’re ready to eat!
Is There a Vegan Version of This Recipe?
Yes! You can make this pasta salad vegan by substituting the mayonnaise and sour cream with dairy-free alternatives, such as vegan mayonnaise and coconut yogurt. Just check that your Dijon mustard is also vegan-friendly!
Can I Make This Salad Ahead of Time?
Definitely! This salad is perfect for make-ahead meals. You can prepare it a day in advance and let the flavors meld in the fridge. Just give it a good stir before serving to redistribute the dressing!
