Spring Green Goddess Pasta

Last spring, I found myself staring at a farmers market haul of impossibly green vegetables and thinking there had to be something better than the usual heavy pasta salads sitting in mayonnaise. A friend casually mentioned green goddess dressing while we were loading groceries, and something clicked—bright herbs, creamy but light, the kind of thing that tastes like the season itself. That afternoon I threw together this salad almost by accident, and it became the dish I made for every gathering that followed.

I remember making this for a spring picnic where someone's usual potato salad didn't show up, and I had this ready in my cooler. By the time we finished eating, three people asked for the recipe, and someone's kid who normally avoids vegetables was actually asking for more of the salad. That's when I knew it wasn't just good—it was the kind of dish that changes how people think about what they eat.

Ingredients

• Short pasta (250 g): Fusilli, penne, or farfalle all work beautifully here because their shapes catch the dressing and hold it in every bite—avoid long noodles that slip away.
• Fresh peas (1 cup): If you can find them fresh in spring, use them, but honestly frozen peas are just as good and sometimes even sweeter since they're picked at peak ripeness.
• Sugar snap peas (1 cup): These add a crisp snap that keeps the salad from feeling soft and mushy, which is crucial for texture.
• Cucumber (1 small): Thinly slice it just before serving or it will weep water and dilute your dressing.
• Baby spinach (2 cups): Roughly chopped so you get tender leaves without any tough stems getting in the way.
• Spring onions (2): The mild onion flavor adds dimension without overwhelming the delicate herbs.
• Avocado (1 small): Add this right before serving so it stays creamy and green instead of turning brown.
• Greek yogurt (1/2 cup): This is what makes the dressing rich without being heavy—it's the secret to why this feels special.
• Mayonnaise (1/4 cup): Just enough to create body and richness, but paired with yogurt it stays light.
• Fresh herbs (parsley, basil, chives, tarragon): These are not optional—they're the entire soul of the dish, so use the freshest you can find.
• Lemon juice (2 tbsp): This brightens everything and keeps the dressing from tasting flat or boring.
• Garlic (1 small clove): One clove is enough—more and you'll overpower the delicate herbs.
• Olive oil (2 tbsp): Good olive oil matters here because it's one of the few ingredients you really taste.
• Pine nuts (2 tbsp, toasted): Optional but they add a buttery crunch that feels luxurious.

Instructions

Cook the pasta and vegetables together:

Bring salted water to a rolling boil and cook the pasta according to package directions until it's just tender with a slight bite. In the final two minutes, add both the peas and sugar snap peas so they cook just enough to soften but stay bright and alive. Drain everything and rinse under cold running water—this stops the cooking immediately and keeps the vegetables from turning dull.

Make the dressing while everything cools:

Combine the Greek yogurt, mayo, all your fresh herbs, lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until completely smooth and vibrantly green, then taste it and adjust the seasoning because this dressing is where all the magic lives. If it seems too thick, thin it with a splash of cold water.

Assemble the salad base:

Toss the cooled pasta and peas with the cucumber, spinach, spring onions, and avocado in a large bowl. Be gentle here so you don't bruise the avocado or crush the delicate vegetables.

Dress and toss:

Pour the green goddess dressing over everything and toss with a light hand until every piece is coated. The dressing should glisten on the pasta without pooling at the bottom.

Finish and serve:

Scatter toasted pine nuts and extra fresh herbs over the top just before serving for maximum crunch and color.

Pinterest

What struck me most about this salad is how it transforms depending on who's eating it. Serve it to someone who thinks salad is boring and watch their face change when they taste that herbaceous dressing mixed with crisp peas and tender pasta. It became the bridge between the people who wanted something hearty and those who wanted something light.

Making the Dressing Your Own

The green goddess dressing is forgiving if you understand what you're doing. Fresh herbs are non-negotiable, but you can swap which ones depending on what's in your garden or what looks good at the market. If you only have parsley and basil, skip the tarragon entirely—the dressing will still be magnificent. The ratio of yogurt to mayo is what keeps it tasting bright instead of heavy, so don't be tempted to add more mayo thinking it will be richer. Sometimes I add a tiny splash of white wine vinegar instead of extra lemon juice, and it shifts the whole flavor in a subtle, sophisticated way.

Timing and Temperature

This salad lives in that beautiful place where it's good served cold from the fridge or at room temperature, which makes it wonderfully flexible for whenever you're actually eating. I've found that if you're serving it within a couple of hours, room temperature lets all the flavors sing more clearly. If you're packing it for later or need to make it ahead, chill it down and it actually tastes even better the next day as everything gets to know each other.

Variations and Additions

The beauty of this salad is that it's a framework for whatever spring looks like in your kitchen. I've added grilled chicken when I needed more protein, crumbled chickpeas for a vegetarian heartiness, thin slices of radish for peppery crunch, and tender asparagus tips when they showed up at the market. For a vegan version, swap the Greek yogurt for dairy-free yogurt and use vegan mayo, and it tastes just as creamy and luxurious. The core flavor stays true no matter what you add, so don't be afraid to play around.

• Toss in shredded rotisserie chicken or crispy chickpeas for protein.
• Swap Greek yogurt for dairy-free alternatives to make it vegan without losing the creamy texture.
• Add fresh asparagus tips or thinly sliced radishes for extra spring vegetables and flavor dimension.

Pinterest

This is the salad I reach for when I want to eat something that tastes like it's celebrating the season instead of just getting through it. Make it once and you'll understand why it keeps showing up on my table every spring.

Recipe FAQs

→ What type of pasta works best?

Short pasta shapes like fusilli, penne, or farfalle hold the dressing well and complement the fresh vegetables.

→ Can I use frozen peas instead of fresh?

Yes, frozen peas can be added during the last minutes of cooking to preserve their sweetness and texture.

→ How is the green goddess dressing made?

It's a blend of Greek yogurt, mayonnaise, fresh parsley, basil, chives, lemon juice, garlic, olive oil, and seasonings for a creamy, herbaceous flavor.

→ Are there suggested additions for more protein?

Grilled chicken slices or chickpeas can be incorporated for added protein and texture variety.

→ Is it necessary to chill the salad before serving?

The salad can be served chilled or at room temperature, depending on preference and timing.