Spring Green Goddess Pasta (Printable)

Fresh pasta combined with peas, herbs, and a creamy green goddess dressing for a vibrant spring dish.

# What You Need:

→ Pasta

01 - 8 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 small cucumber, thinly sliced
05 - 2 cups baby spinach, roughly chopped
06 - 2 spring onions, thinly sliced
07 - 1 small avocado, diced

→ Green Goddess Dressing

08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 1/4 cup fresh parsley leaves
11 - 1/4 cup fresh basil leaves
12 - 2 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh tarragon leaves
14 - 2 tablespoons fresh lemon juice
15 - 1 small garlic clove
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Garnish

19 - 2 tablespoons toasted pine nuts
20 - Extra chopped fresh herbs for finishing

# How-To:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the final 2 minutes of cooking, add the peas and sugar snap peas. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
02 - While the pasta cooks, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon, lemon juice, garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
03 - In a large bowl, combine the cooled pasta and peas with cucumber, spinach, spring onions, and diced avocado.
04 - Pour the green goddess dressing over the salad and toss gently to coat everything evenly, ensuring all ingredients are well combined.
05 - Garnish with toasted pine nuts and extra fresh herbs before serving. Serve chilled or at room temperature.

# Expert Hacks:

01 -
  • It comes together in under 30 minutes, which means you can actually enjoy your day instead of being chained to the kitchen.
  • The green goddess dressing is herbaceous and creamy without feeling heavy, so you'll want seconds without feeling guilty.
  • It tastes even better the next day as the flavors settle, making it perfect for meal prep or bringing to a potluck.
02 -
  • Don't add the avocado until the last minute before serving or it will oxidize and turn brown, which looks sad and tastes mealy.
  • The dressing can be made several hours ahead and kept covered in the fridge, but assemble the salad only an hour or two before eating so nothing gets soggy.
03 -
  • Toast your pine nuts in a dry pan over medium heat for just a couple of minutes—they go from nothing to burnt in seconds, so stay close and listen for the moment they smell incredible.
  • If you're making this for a crowd, keep the dressing separate until the last moment and let people dress their own portions so nothing gets soggy if there are leftovers.
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