Green Goddess Pesto Pasta Salad Recipe
Bursting with vibrant herbs and creamy, tangy dressing, the Green Goddess Pesto Pasta Salad Recipe is a showstopper that transforms simple, wholesome ingredients into a spectacular vegetarian meal. This is the kind of salad that feels both comforting and fresh, thanks to tender rotini, heaps of green herbs, crisp veggies, and a pesto-inspired dressing you’ll want to drizzle on absolutely everything. Whether you’re prepping lunch for the week, packing for a picnic, or inviting friends over for dinner, this colorful dish will bring a delightful twist to your table and win rave reviews every time.
Ingredients You’ll Need
What makes this Green Goddess Pesto Pasta Salad Recipe so irresistible is just how effortlessly each ingredient shines. From the bright, fragrant herbs to the creamy Greek yogurt and crunchy veggies, every component plays an essential role in flavor, texture, or color.
- Rotini Pasta: Classic corkscrew noodles hold onto the luscious pesto dressing in every bite.
- Fresh Basil Leaves: The star of the show, infusing the salad with sweet, peppery notes.
- Fresh Parsley: Offers grassy brightness and depth, balancing the other herbs.
- Fresh Chives: Mild onion flavor brings gentle zing to the pesto blend.
- Tarragon Leaves: Subtle licorice essence adds complexity and elevates the herbal medley.
- Garlic: Raw garlic packs that signature bite you expect from true pesto.
- Greek Yogurt: Makes the dressing creamy, tangy, and full-bodied, while keeping it light.
- Mayonnaise: Helps emulsify the dressing for extra silkiness without overpowering the herbs.
- Lemon Juice: Fresh acidity brightens up every forkful and ties the flavors together.
- Grated Parmesan Cheese: Salty and nutty, Parmesan anchoring the pesto with savory depth.
- Olive Oil: Smooths out the dressing and enriches the mouthfeel overall.
- Salt & Black Pepper: Don’t forget the essentials for seasoning!
- Cherry Tomatoes: Juicy pops of sweetness; look for colorful heirloom varieties if you like.
- Cucumber: Brings crispness and cool, garden-fresh flavor.
- Red Onion: Sliced thin for just the right amount of sharpness and crunch.
- Avocado: Buttery cubes add creaminess and cheerful color bursts.
- Crumbled Feta Cheese (Optional): Adds a little briny, creamy punch; skip or swap for a plant-based version to keep it vegan.
- Microgreens or Extra Herbs for Garnish (Optional): These finishing touches amp up the looks and the garden-fresh flavor.
How to Make Green Goddess Pesto Pasta Salad Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil, add the rotini, and cook according to the package instructions until perfectly al dente. Drain the pasta and rinse it under cold running water. This helps stop the cooking process and ensures the pasta stays springy and doesn’t get mushy. Set aside while you prep the rest.
Step 2: Blend the Green Goddess Pesto
Grab your food processor and pile in the basil, parsley, chives, tarragon, garlic, Greek yogurt, mayonnaise, lemon juice, Parmesan cheese, olive oil, salt, and pepper. Blitz everything until the mixture is creamy, ultra-green, and beautifully smooth. Taste and adjust the salt, pepper, or lemon juice if you crave a little extra pop!
Step 3: Assemble the Salad
In your largest mixing bowl, combine the cooled pasta, halved cherry tomatoes, chopped cucumber, and thinly sliced red onion. Pour over all that luscious pesto dressing and toss gently. You want everything evenly coated without bruising the veggies.
Step 4: Add Avocado and Feta
Carefully fold in the diced avocado and crumbled feta (if you’re including it). Since both are delicate, give them a gentle toss just to combine—this keeps the feta crumbles distinct and the avocado beautifully intact.
Step 5: Chill, Garnish, and Serve
Transfer your finished salad to the fridge and let it chill for at least 30 minutes. This quick rest allows the flavors to meld and make the dressing even more irresistible. Right before serving, top with microgreens or a scattering of extra fresh herbs for that signature Green Goddess flair.
How to Serve Green Goddess Pesto Pasta Salad Recipe
Garnishes
Give your salad that wow-factor with a shower of microgreens, freshly snipped chives, extra parsley, or a sprinkle of toasted nuts or seeds for crunch. A little cracked black pepper or a few lemon zest curls never hurt either!
Side Dishes
Pair the Green Goddess Pesto Pasta Salad Recipe with grilled chicken, salmon, or tofu for a heartier meal. Or serve alongside crisp focaccia, crusty baguette, or a simple green salad to keep things light and fresh—perfect for picnics or summery gatherings.
Creative Ways to Present
For fun entertaining, scoop your salad into individual glass jars or serve in lettuce cups for an elegant bite-sized approach. You can also pile it high on a big platter and decorate with edible flowers or colorful heirloom tomatoes to really highlight the garden-fresh ingredients.
Make Ahead and Storage
Storing Leftovers
Pop leftovers into an airtight container and refrigerate; the Green Goddess Pesto Pasta Salad Recipe will stay fresh and delicious for up to 3 days. If you’re planning to store, consider adding the avocado and garnish right before eating to maintain their best texture and color.
Freezing
Freezing isn’t recommended for this pasta salad, as both the creamy pesto dressing and the fresh veggies can become mushy and lose their luster after thawing. For the tastiest salad, always enjoy it freshly made or within a few days of refrigerating.
Reheating
This salad is best served chilled or at room temperature, so there’s really no need to reheat. If it’s been in the fridge, just let it sit out for about 15 minutes to take off the chill, give it a gentle toss, and it’s ready to enjoy!
FAQs
Can I make the Green Goddess Pesto Pasta Salad Recipe vegan?
Absolutely! Simply swap the Greek yogurt and mayonnaise with plant-based alternatives, and replace the Parmesan and feta with your favorite vegan cheeses or simply omit them. The herbs and veggies provide so much flavor that you won’t miss a thing.
What types of pasta work best?
Rotini is fantastic for catching all the pesto, but any short, bite-sized pasta like penne, fusilli, or farfalle will work. Try whole wheat or gluten-free varieties if you have dietary preferences or needs!
Can I use store-bought pesto instead of homemade?
You can use store-bought pesto in a pinch, but blending up that homemade dressing truly makes the Green Goddess Pesto Pasta Salad Recipe sing with freshness and brightness. If you do opt for a jar, stir in some Greek yogurt and lemon juice for tang and creaminess.
How do I keep the avocado from browning?
Fold in the avocado just before serving to keep it at its greenest, and make sure your lemon juice is fresh and generous—it helps slow down any browning naturally.
Can I add extra protein?
Yes! Grilled chicken, sliced shrimp, or crispy chickpeas are all fabulous add-ins. You can also stir in white beans for a simple vegetarian protein boost without changing the flavor too much.
Final Thoughts
Every forkful of this Green Goddess Pesto Pasta Salad Recipe bursts with fresh herbs, creamy dressing, and crunchy veggies, making it the kind of dish you’ll crave on repeat. It’s a guaranteed crowd-pleaser, perfect for weeknight dinners or festive gatherings alike. Give it a try and let your tastebuds delight in every green, gorgeous bite!
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Green Goddess Pesto Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Green Goddess Pesto Pasta Salad is a vibrant and flavorful dish that combines the freshness of herbs with the creaminess of Greek yogurt and Parmesan. Loaded with cherry tomatoes, cucumber, avocado, and optional feta, it’s a perfect summer meal.
Ingredients
Pesto Dressing:
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley
- 1/4 cup fresh chives
- 2 tablespoons tarragon leaves
- 2 cloves garlic
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup lemon juice
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 12 oz rotini pasta
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (chopped)
- 1/2 cup red onion (thinly sliced)
- 1 avocado (diced)
- 1/2 cup crumbled feta cheese (optional)
- Microgreens or extra herbs for garnish (optional)
Instructions
- Cook the Pasta: Boil the rotini pasta until al dente, then drain and rinse under cold water.
- Make the Pesto Dressing: Blend basil, parsley, chives, tarragon, garlic, Greek yogurt, mayonnaise, lemon juice, Parmesan, olive oil, salt, and pepper until smooth.
- Assemble the Salad: In a large bowl, mix the cooked pasta, cherry tomatoes, cucumber, and red onion. Add the pesto dressing and toss gently. Mix in avocado and feta if desired.
- Garnish and Chill: Top with microgreens or herbs before serving. Chill for at least 30 minutes for best flavor.
Notes
- You can use arugula or spinach in place of some herbs.
- For a vegan version, use dairy-free yogurt and omit or substitute Parmesan and feta with plant-based options.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook (aside from boiling pasta)
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
