Spring Green Goddess Pasta (Print Version)

A fresh spring pasta blending peas, herbs, and creamy dressing for a light, flavorful dish.

# What You Need:

→ Pasta

01 - 8 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 small cucumber, thinly sliced
05 - 2 cups baby spinach, roughly chopped
06 - 2 spring onions, thinly sliced
07 - 1 small avocado, diced

→ Green Goddess Dressing

08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 1/4 cup fresh parsley leaves
11 - 1/4 cup fresh basil leaves
12 - 2 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh tarragon leaves, optional
14 - 2 tablespoons fresh lemon juice
15 - 1 small garlic clove
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Garnish

19 - 2 tablespoons toasted pine nuts, optional
20 - Extra chopped fresh herbs including parsley, chives, and basil

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the last 2 minutes of cooking, add the peas and sugar snap peas. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
02 - While the pasta cooks, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon if using, lemon juice, garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
03 - In a large bowl, combine the cooled pasta and peas with cucumber, spinach, spring onions, and diced avocado.
04 - Pour the green goddess dressing over the salad and toss gently to coat everything evenly, ensuring all components are well incorporated.
05 - Garnish with toasted pine nuts and extra fresh herbs before serving. Serve chilled or at room temperature according to preference.

# Expert Advice:

01 -
  • It comes together in half an hour, making it perfect for weeknight dinners or last-minute gathering contributions.
  • The green goddess dressing is so good you'll find yourself spooning it over everything for weeks.
  • It stays fresh in the fridge for two days, which means lunch prep becomes genuinely enjoyable.
02 -
  • Never dress the salad more than an hour before eating, or it becomes watery and sad—the cucumber releases moisture that dilutes the dressing.
  • If you're serving this at a gathering, keep the avocado separate and add it just as people are arriving; it browns quickly and no one wants gray guacamole vibes in their salad.
03 -
  • Toast the pine nuts yourself in a dry skillet for two minutes—they taste infinitely better than pre-toasted ones and cost far less.
  • If the dressing seems too thick after a few hours, thin it with a splash of lemon juice or water instead of more mayo.
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