There’s something about summer that slows time down in the best way. The long, sun-drenched afternoons, the hum of cicadas, the smell of fresh-cut herbs wafting through the window—all of it beckons us to eat lighter, fresher, and greener. That’s where Green Goddess Pasta Salad steps in. This vibrant dish is like summer in a bowl, packed with crunchy vegetables, tender pasta, and a creamy avocado herb dressing that feels indulgent but is completely plant-based.

Originally inspired by the classic Green Goddess dressing—created in the 1920s at San Francisco’s Palace Hotel—this modern twist replaces dairy with avocado and nutritional yeast for a luscious, nutrient-dense alternative. It’s a salad that’s just as fitting at a family barbecue as it is in your weekday lunchbox. And if you grew up with picnic tables covered in pasta salad bowls, this one will stir up memories—only fresher, greener, and better.

Whether you’re meal-prepping for the week, heading to the beach with a cooler in tow, or just craving a no-fuss, feel-good dinner, Green Goddess Pasta Salad will quickly become a staple in your warm-weather rotation.

Why You’ll Love This Recipe

• Quick and fuss-free – Ready in just 20 minutes, ideal for weeknights or last-minute potlucks.
• Loaded with flavor and texture – Creamy, crunchy, herby, and tangy in every bite.
• Nutritionally rich – Packed with fiber, plant protein, and healthy fats.
• Great for leftovers – The flavor deepens after a night in the fridge.
• Customizable – Add your favorite vegetables, herbs, or protein for a personal touch.

INGREDIENTS YOU’LL NEED:

For the Salad:

• 1 lb fusilli or rotini pasta
• 1 (15 oz) can chickpeas, rinsed and drained
• 2 cups green or purple cabbage, finely shredded
• 3 Persian cucumbers, sliced thin
• 1 small jalapeño, deseeded and minced (optional)
• 1 tbsp olive oil (optional)

For the Green Goddess Dressing:

• 1 cup fresh basil leaves
• 1 cup fresh spinach
• 2 tbsp fresh dill (or 1 tsp dried)
• 3 green onions (white parts for blending, green parts for garnish)
• 3 tbsp nutritional yeast
• 3 garlic cloves, minced
• 1 ripe avocado
• Juice and zest of 1 lemon
• 2 tbsp apple cider vinegar
• 2–3 tbsp water (to thin, as needed)
• Salt, to taste

HOW TO MAKE GREEN GODDESS PASTA SALAD

This simple yet satisfying Green Goddess Pasta Salad comes together in just a few easy steps. You’ll blend, toss, and chill your way to a flavor-packed meal perfect for summer.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and rinse briefly under cold water to stop the cooking process, then toss with a touch of olive oil to prevent sticking. Set aside to cool.

Step 2: Make the Green Goddess Dressing

In a high-speed blender or food processor, combine the basil, spinach, dill, garlic, avocado, nutritional yeast, apple cider vinegar, lemon juice and zest, water, and the white parts of the green onions. Blend until smooth, scraping down the sides as needed. Add salt to taste. Adjust the texture with extra water if needed—it should be pourable but creamy.

Step 3: Combine the Salad

In a large bowl, mix the cooled pasta with chickpeas, shredded cabbage, cucumber, and jalapeño if using. Pour the dressing over the top and toss gently until everything is well coated and vibrant green.

Step 4: Garnish and Chill

Sprinkle the reserved green onion tops over the salad for freshness and serve immediately, or refrigerate for at least 30 minutes to let the flavors meld. This salad is delicious cold and perfect for meal prep.

HELPFUL TIPS:

• Meal Prep Friendly: Make a big batch and enjoy all week. It holds up well for 3 days in the fridge.
• Make It a Main Dish: Add grilled tofu, roasted chickpeas, or marinated tempeh for a heartier version.
• Kid-Friendly: Leave out the jalapeño for a mild, family-friendly flavor.
• Blend Tip: Use a ripe avocado and a high-speed blender for the smoothest dressing texture.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad, Main
• Method: Boil, Blend
• Cuisine: American
• Diet: Vegan

NOTES:

• If your avocado isn’t fully ripe, your dressing may be chunky instead of creamy—opt for soft, ripe avocados.
• Add a splash of lemon juice before serving leftovers to brighten up the flavors again.

NUTRITIONAL INFORMATION (PER SERVING):

• Calories: 450
• Protein: 14g
• Carbohydrates: 58g
• Fat: 16g
• Fiber: 11g
• Sugar: 4g
  (Estimates will vary based on exact ingredients.)

FREQUENTLY ASKED QUESTIONS:

Can you make Green Goddess pasta salad in a food processor?
Yes, the Green Goddess dressing is easy to whip up in a food processor. Just blend fresh herbs like basil and spinach with garlic, lemon juice, Greek yogurt, and olive oil until smooth. This creamy, herb-packed dressing can be made ahead for quick assembly with pasta, veggies, and proteins.

Is this Green Goddess salad perfect for summer?
Absolutely! Green Goddess pasta salad is light, refreshing, and full of seasonal herbs and greens, making it ideal for summer gatherings. The combination of creamy dressing, crisp veggies, and chilled pasta creates a flavorful and satisfying dish that’s great for potlucks or picnics.

Can you eat leftover Green Goddess dressing?
Yes, leftover Green Goddess dressing is versatile and delicious. Use it as a dip for fresh vegetables, a spread for sandwiches, or a dressing for other salads. Store it in an airtight container in the fridge for up to five days for best flavor and freshness.

How long does Green Goddess pasta salad keep?
If you’ve already added delicate greens like spinach or arugula, the salad is best eaten within one day. Without them, it keeps well in the fridge for up to four days. Store in an airtight container and give it a quick stir before serving to refresh the flavors.

STORAGE INSTRUCTIONS:

Store the salad in an airtight container in the refrigerator for up to 3 days. If the salad appears a bit dry after storage, revive it with a splash of lemon juice or olive oil before serving.

RELATED RECIPES:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Avocado Pasta Salad – Creamy, Fresh, and Oh-So Delicious!
• Green Goddess Chicken Salad: A Fresh, Herbaceous Twist on a Classic Dish
• Light and Healthy Broccoli Pasta
• Creamy Lemon Ricotta Pasta

CONCLUSION:

This Green Goddess Pasta Salad is more than a quick lunch or potluck offering—it’s a bowlful of sunshine, nourishment, and joy. With its creamy herb-packed dressing and rainbow of crisp vegetables, it’s a recipe that invites you to slow down, savor, and feel good about what you’re eating. Whether shared at a picnic or prepped for the work week, it’s a dish that keeps you coming back for another forkful.

Print