Summer means all the fresh foods, grilling out, and of course, pasta salad! And, in my opinion, there is no room for sad pasta salads. That’s where this green goddess pasta salad comes in!
It’s loaded with al dente pasta, fresh crunchy veggies, creamy avocado, and tangy goat cheese. And to finish it off, we have fresh, savory, and zippy creamy green goddess dressing packed with lots of fresh herbs, and we are using greek yogurt instead of mayonnaise to lighten it up. You easily swap out what you have or your favorite herbs; the variations are endless!
Never Miss a Recipe!
Get new recipes like this delivered to your inbox.
It’s bright and fresh, full of flavor, and makes a light yet satisfying side dish for warmer months. It’s perfect for picnics, BBQs, and grilling out, and will go with just about any main dish. If you want to bump up the protein, I love adding some chicken.
Why you’ll love this green goddess pasta salad recipe
- it’s light and refreshing and a perfect pasta dish for spring and summer.
- customizable – add in some protein or more vegetables to your liking.
- perfect for spring and summer BBQs and picnics!
What is green goddess dressing?
Green goddess is a dressing or dip using lots of fresh herbs blended with a combo of mayonnaise and sour cream, creating a creamy, tangy, and savory sauce. In this green goddess pasta salad, we are using protein-packed greek yogurt instead of mayo for a lighter option.
Green goddess pasta salad ingredients
- pasta – I used cavatappi, but a similar shape will work
- arugula
- sugar snap peas
- cucumber
- avocado
- goat cheese
- green onion
- green goddess dressing – bright and fresh and packed with lemon, garlic, and fresh herbs.
How to make green goddess pasta salad
- Make the pasta according to the package instructions. Once al dente, drain and set aside to cool.
- While the pasta cooks, make your green goddess sauce. Add the ingredients to a high-powered blender or food processor and blend until smooth and creamy, or to your desired consistency, about 15-20 seconds. Adjust according to taste.
- Make pasta salad. Add cooked pasta (once it has cooled), arugula, snap peas, cucumber, avocado, goat cheese, green onion, salt, and pepper to a large bowl. Pour over the green goddess dressing. Toss well to combine. Adjust according to taste.
- Enjoy!
Storage
Substitutions and additions
- pasta – any type of pasta will work (fusilli, penne, elbow, rotini, rigatoni, orecchiette…). I like cavatappi as it has a good surface area to soak up the sauce. If needed, opt for gluten-free pasta to make this salad gluten-free.
- arugula – spinach or baby kale will work instead.
- veggies – add in more green veggies or swap some out for you favorite. Asparagus, diced bell peppers, peas, zucchini, green beans, broccoli, or even cabbage would work.
- avocado
- goat cheese – feta will work instead.
- green onion – diced red onion will work instead, the flavor will just be stronger.
- green goddess dressing – feel free to substitute or add different herbs. Try some cilantro, mint, or tarragon. You can use a store-bought green goddess salad dressing instead of making it at home.
More healthy pasta salad recipes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Green Goddess Pasta Salad
equipment
ingredients
Green Goddess Pasta Salad:
- 8 ounces pasta (I used cavatappi)
- 3 packed cups arugula, chopped (60 grams)
- 2 heaping cups sugar snap peas, roughly chopped (225 grams)
- 1 cup diced cucumber (130 grams)
- 1 jumbo avocado, diced (230 grams)
- 1 cup freshly crumbled goat cheese (4 ounces)
- 1/3 cup sliced green onion
- salt and pepper, to taste
- for topping – fresh herbs
Green Goddess Dressing:
- 1 cup full-fat greek yogurt (8 ounces)
- zest from one lemon
- 1/4 cup lemon juice
- 1/2 packed cup parsley
- 1/2 packed cup basil
- 1/2 cup dill
- 1/4 cup roughly chopped chives
- 2 cloves garlic, roughly chopped
- 1 shallot, roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
instructions
- Make the pasta. Bring a large pot of water to a boil and cook according to package directions. Once al dente, drain and set aside to cool.
- While the pasta cooks, make your green goddess sauce. Add the ingredients to a high-powered blender or food processor and blend until smooth and creamy, or to your desired consistency, about 15-30 seconds. Adjust according to taste.
- Make pasta salad. Add cooked pasta (once it has cooled), arugula, snap peas, cucumber, avocado, goat cheese, green onion, salt, and pepper to a large bowl. Pour over green goddess dressing and toss well to combine. Adjust according to taste.
- Enjoy!
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
Get My Guide On
How to Build a Balanced Plate
No recipe, no problem! Learn the key factors to build a balanced plate for sustainable eating and to fuel your body to support your activity, goals, and lifestyle.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.