Green Goddess Pasta Salad (Printable view)
Tender pasta tossed in herby Green Goddess dressing with snap peas, cherry tomatoes, radish, avocado, and fresh chives.
# What You'll Need:
→ Pasta
01 - 10 ounces short pasta (fusilli, farfalle, or penne)
02 - Salt, for pasta water
→ Green Goddess Dressing
03 - 1 cup mayonnaise
04 - 1/2 cup sour cream or Greek yogurt
05 - 1/2 cup fresh parsley leaves, packed
06 - 1/4 cup fresh chives, chopped
07 - 1/4 cup fresh basil leaves, packed
08 - 2 tablespoons fresh tarragon leaves (optional)
09 - 2 tablespoons fresh lemon juice
10 - 1 clove garlic
11 - 2 anchovy fillets (optional, omit for vegetarian)
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
14 - 1 cup sugar snap peas, trimmed and halved
15 - 1 cup cucumber, diced
16 - 1 cup cherry tomatoes, halved
17 - 1/2 cup radishes, thinly sliced
18 - 1/2 avocado, diced (optional)
→ Garnish
19 - 2 tablespoons fresh chives, chopped
20 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. During the last 2 minutes of cooking, add the sugar snap peas to the pot. Drain thoroughly and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Combine the mayonnaise, sour cream or Greek yogurt, parsley, chives, basil, tarragon (if using), lemon juice, garlic, anchovy fillets (if using), salt, and pepper in a blender or food processor. Blend on high until the dressing is completely smooth and the herbs are finely puréed. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, combine the cooled pasta and blanched snap peas with the diced cucumber, halved cherry tomatoes, sliced radishes, and avocado (if using). Pour the Green Goddess dressing over the top and toss gently until all ingredients are evenly coated.
04 - Taste the salad and adjust salt and pepper if necessary. Refrigerate for at least 10 minutes to allow the flavors to meld together before serving.
05 - Transfer to a serving bowl or platter. Scatter the chopped chives and parsley over the top just before serving for a fresh, vibrant finish.
# Expert Advice:
01 -
- The dressing comes together in a blender in under two minutes and tastes far better than anything store bought.
- It holds up beautifully at picnics and barbecues without wilting or getting soggy.
02 -
- Rinsing the pasta under cold water is essential here because residual heat will cook the vegetables and make the dressing greasy.
- If you add the avocado too early, it will oxidize and turn an unappetizing brown before anyone takes a bite.
03 -
- Taste the dressing on its own before mixing it in, because once it coats the pasta, adjusting the seasoning becomes much harder.
- Use the best mayonnaise you can find, as it is the single largest ingredient and the foundation of the entire flavor profile.