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Fresh Green Goddess Pasta Salad Recipe Easy Creamy Herb Dressing

Fresh Green Goddess Pasta Salad - featured image
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A fresh and herbaceous pasta salad featuring a creamy herb dressing made with Greek yogurt and mayo, perfect for warm weather and potlucks.

Ingredients

Scale
  • 12 ounces rotini or bowtie pasta
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 2 cups baby spinach leaves
  • 1 cup chopped cucumber
  • 3 green onions, thinly sliced
  • 1 ripe avocado, diced (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup toasted pine nuts or slivered almonds (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces rotini and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool and stop cooking. Set aside to drain well.
  2. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 minced garlic clove, and 1 teaspoon Dijon mustard. Season with salt and pepper to taste. Optionally, blitz in a food processor for 15 seconds for extra smoothness.
  3. Finely chop 1/4 cup parsley, 2 tablespoons chives, and 2 tablespoons tarragon. Thinly slice 3 green onions. Chop 1 cup cucumber into small cubes. Dice 1 ripe avocado just before assembling to avoid browning.
  4. In a large bowl, combine the cooled pasta, 2 cups baby spinach, chopped herbs, green onions, cucumber, and avocado. Pour the dressing over and gently toss to coat evenly without mashing the avocado.
  5. Toast 1/4 cup pine nuts or slivered almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes. Let cool slightly, then sprinkle over the salad.
  6. Taste and adjust seasoning with salt, pepper, or lemon juice as needed. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Notes

Do not overcook pasta; al dente is best. Rinse pasta with cold water to stop cooking and cool it. Add avocado last and toss gently to avoid mushiness. Toast nuts carefully to avoid burning. Chill salad for at least 30 minutes before serving. Keep nuts separate if making ahead and add just before serving for crunch. Dressing can be blitzed for extra smoothness.

Nutrition

Keywords: pasta salad, green goddess dressing, creamy herb dressing, fresh herbs, summer salad, easy pasta salad, healthy pasta salad

Find it online: https://lucydishes.com/fresh-green-goddess-pasta-salad-recipe-easy-creamy-herb-dressing/