Description
This Green Goddess Pasta Salad is a refreshing and creamy blend of herbs, fresh vegetables, and perfectly cooked rotini pasta tossed in a zesty homemade green goddess dressing. Perfect for summer gatherings or a light lunch, it combines flavors of lemon, garlic, and fresh herbs with crunchy cucumbers, celery, and creamy avocado, finished with a sprinkle of Parmesan cheese.
Ingredients
Scale
Pasta
- 12 ounces rotini pasta
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables & Cheese
- 1 cup cucumber, diced
- 1 cup celery, sliced
- 1/2 cup green peas
- 1/2 cup avocado, diced
- 1/3 cup grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse the pasta under cold water to stop cooking and cool it completely. Set aside.
- Prepare the Dressing: In a blender or mixing bowl, combine mayonnaise, sour cream or Greek yogurt, parsley, chives, basil, tarragon, lemon juice, lemon zest, minced garlic, salt, and black pepper. Blend or whisk until the dressing is smooth, creamy, and well incorporated.
- Combine Salad Ingredients: In a large bowl, add the cooled pasta, diced cucumber, sliced celery, green peas, and diced avocado. Pour the green goddess dressing over the ingredients.
- Toss the Salad: Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
- Add Cheese and Chill: Sprinkle the grated Parmesan cheese over the salad and toss lightly again. Cover and refrigerate the pasta salad for at least 30 minutes to meld flavors and serve chilled for the best taste.
Notes
- Add grilled chicken, shrimp, or chickpeas to make the salad more filling and protein-rich.
- For a lighter dressing, substitute half of the mayonnaise with plain Greek yogurt.
- This salad is best served chilled and can be prepared a few hours in advance.
