Spring Green Goddess Pasta (Printable Format)

Fresh pasta tossed with peas, herbs, and creamy green goddess dressing for a light, vibrant dish.

# What's Needed:

→ 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
14 - 2 tablespoons 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
20 - Extra chopped fresh herbs for garnish

# How To Make It:

01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. In the last 2 minutes of cooking, add peas and sugar snap peas. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
02 - In a blender or food processor, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon, lemon juice, garlic clove, olive oil, salt, and black pepper. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
03 - In a large mixing bowl, combine cooled pasta and peas with cucumber, spinach, spring onions, and diced avocado.
04 - Pour green goddess dressing over the salad and toss gently to coat all ingredients evenly, ensuring even distribution throughout.
05 - Garnish with toasted pine nuts and additional chopped fresh herbs. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can actually pull it off on a weeknight without stress.
  • The dressing tastes fancy and herbaceous but uses ingredients you probably already have hiding in your fridge.
  • It's naturally light but genuinely filling, so you won't feel sluggish afterward.
02 -
  • If you're making this ahead, keep the avocado separate and stir it in right before serving—it browns so fast and will turn the whole salad an unappetizing shade of brown.
  • The dressing will taste slightly stronger and greener than you expect when it's first blended, but it mellows beautifully once it sits with the pasta for a few minutes.
03 -
  • Toast your own pine nuts in a dry skillet for two minutes before using—they taste infinitely better than pre-toasted ones and you'll know exactly when they're done.
  • Blend your dressing in a blender rather than a food processor if you want it silky smooth, but save the food processor for when you're adding texture and body instead.
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