Save The first time I brought this green goddess pasta salad to a neighborhood potluck, my friend Sarah actually chased me down before I left to demand the recipe. She couldn't believe something so creamy and vibrant was yogurt-based, not mayo-heavy like the pasta salads we'd grown up with. I'd stumbled on the combination by accident one afternoon when I had an overripe avocado and a tub of Greek yogurt that needed using up. Now it's the dish I'm secretly most proud of when people ask me to bring something.
Last summer, my daughter declared this her birthday lunch request, which felt like a parenting win I hadn't expected. We made it together on the back porch, her little hands carefully snipping chives into the mixing bowl while I blended the dressing. She took such pride in telling her party guests that she'd made the green sauce herself. There's something about the color alone that makes people happy before they even take a bite.
Ingredients
- Short pasta: Fusilli catches the creamy dressing in every spiral, but rotini works beautifully too
- Cucumber: Adds refreshing crunch and moisture balance
- Baby spinach: Wilts slightly into the dressing for extra nutrients without overwhelming flavor
- Fresh herbs: Parsley, chives, and basil create that signature green goddess brightness
- Ripe avocado: The creamy base that makes the dressing luxurious without heavy cream
- Greek yogurt: Provides tang and protein while keeping things lighter than mayo
- Lemon juice: Brightens everything and prevents avocado oxidation
- Garlic: Just one clove gives depth without overpowering the fresh herbs
Instructions
- Cook the pasta perfectly:
- Boil salted water and cook pasta until al dente, then rinse immediately under cold water to stop cooking and cool it down completely. Drain well so the dressing doesn't get watered down.
- Blend the green goddess magic:
- Combine avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper in a blender until silky smooth, adding water one tablespoon at a time until it reaches pouring consistency.
- Prep your fresh components:
- Dice the cucumber into small pieces, chop the spinach roughly, and finely mince your fresh herbs while the pasta cools.
- Bring it all together:
- Toss the cooled pasta with all the vegetables and herbs in a large bowl, then pour that gorgeous green dressing over everything and fold gently until every piece is coated.
- Taste and adjust:
- Sometimes it needs another pinch of salt or a squeeze of lemon to really pop, so trust your palate before serving.
Save This salad has become my go-to for new moms and neighbors needing dinner, because it feels substantial but not heavy. I love watching people's faces when they take that first bright, creamy bite and realize it's not what they expected from pasta salad. It's the dish that somehow manages to feel indulgent and wholesome all at once.
Make Ahead Magic
The dressing can be made up to three days in advance and stored in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent browning. The pasta and vegetables can be prepped separately and stored in the fridge, then tossed together just before serving for optimal texture.
Protein Add Ins
Grilled chicken breast cut into bite sized pieces turns this into a complete meal that lasts for days of weekday lunches. Chickpeas add a lovely creamy texture and plant-based protein without competing with the fresh flavors.
Serving Suggestions
This shines alongside anything grilled, from burgers to salmon to portobello mushrooms. I love serving it in a clear glass bowl to show off that gorgeous green color, especially for outdoor gatherings where it catches the sunlight beautifully.
- Let it sit for at least 30 minutes before serving so the flavors really meld together
- Keep some extra herbs on hand to scatter over the top right before serving
- Make extra dressing because people will want to drizzle more over their portions
Save There's something deeply satisfying about serving a dish that looks this vibrant and makes people this happy. Hope it becomes a staple in your kitchen like it has in mine.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare all components in advance and refrigerate separately. Combine everything 2-3 hours before serving to allow flavors to meld. If storing longer, keep the dressing separate and toss just before serving to prevent the pasta from becoming too soft.
- → How do I prevent the avocado from browning?
Toss the finished salad with the dressing immediately after preparing it, as the lemon juice in the dressing helps prevent oxidation. If making ahead, coat the dressing thoroughly over all pasta pieces and store in an airtight container.
- → What pasta shapes work best?
Short pasta shapes like fusilli, rotini, or penne work wonderfully because they trap the dressing and vegetables. Avoid long pasta like spaghetti, which doesn't hold the creamy dressing as effectively.
- → Can I make this vegan?
Absolutely. Simply substitute the Greek yogurt with plant-based yogurt such as coconut or cashew yogurt. Ensure your choice doesn't contain soy or nut allergens if needed, and check that any pasta used is egg-free for a fully vegan version.
- → What proteins pair well with this salad?
Grilled chicken breast is an excellent choice, as are roasted chickpeas for vegetarian protein. Diced hard-boiled eggs, grilled shrimp, or crispy tofu also complement the fresh herbs and creamy dressing beautifully.
- → How should I adjust the dressing consistency?
If your dressing is too thick, add water one tablespoon at a time while blending until you reach a pourable consistency. If too thin, add more avocado or yogurt. The dressing should coat the pasta smoothly without pooling at the bottom.