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Green Goddess Pasta Salad

A refreshing and protein-packed pasta salad featuring a vibrant combination of greens, fresh vegetables, and a creamy Green Goddess dressing, perfect for meal prep or gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 1 pound casarecce, gemelli, or fusilli pasta Opt for whole grain for more fiber.
  • Kosher salt Kosher salt, for pasta water Enhances the flavor of the pasta.
Salad Ingredients
  • 1 cup frozen peas Provides sweetness and vibrant color; no need to thaw before adding.
  • 2 cups fresh spinach, chopped Adds vitamins and a pop of freshness.
  • 1 cup pitted Castelvetrano olives, halved Offers a mild and buttery flavor.
  • 1 cup cucumber, seeded and chopped Contributes crunch and hydration.
Dressing Ingredients
  • 1 cup Green Goddess dressing The star of the dish that ties everything together with creaminess.
  • 1/2 cup mayonnaise Adds creaminess to the dressing.
  • 1/3 cup sour cream Balances the richness of the mayonnaise.
  • 1/2 cup fresh parsley For the dressing, it boosts freshness.
  • 1/3 cup fresh basil For the dressing, enhances the herbal flavor.
  • 3 tablespoons fresh chives, chopped Brings a mild onion flavor to the mix.
  • 3 tablespoons lemon juice Brightens the flavors of the dressing.
  • 1 clove garlic (optional) For added depth, keep it raw for bite.
  • 1/4 teaspoon kosher salt Important for seasoning.
  • 1/4 teaspoon freshly ground black pepper For slight heat and flavor depth.
Garnishes
  • Basil, chopped Basil, chopped, for serving Introduces aromatic notes.
  • Parsley, chopped Parsley, chopped, for serving Enhances flavor and adds nutrition.
  • Parmesan, shaved Parmesan, shaved, for serving Complements the dish with umami richness.

Method
 

Preparation
  1. Fill a large pot with salted water and bring it to a boil. Add the pasta and cook until al dente, about 8-10 minutes, or according to package instructions.
  2. During the last minute of cooking, add the frozen peas directly into the pot.
  3. Once done, drain the pasta and peas. Rinse under cool water to halt the cooking process and ensure they won’t stick together.
  4. In a food processor or blender, combine mayonnaise, sour cream, parsley, basil, chives, lemon juice, garlic (if using), salt, and pepper. Blend until smooth.
Mixing
  1. In a large serving bowl, mix the cooled pasta, peas, chopped spinach, olives, and cucumber.
  2. Pour the dressing over and toss gently to combine.
Serving
  1. Dish out the pasta salad onto serving plates and top with fresh basil, chopped parsley, and shaved Parmesan.

Notes

Storing leftovers: Store in an airtight container in the fridge for up to three days. If dressing thickens, add a splash of lemon juice or olive oil to loosen. Can be frozen for up to two months, but the texture of vegetables may change upon thawing.