Save to Pinterest The first bowl of this salad came together on a sweltering afternoon when my fridge was nearly empty but the herb garden was overflowing. I had cooked too much pasta the night before and needed to use it up before it turned gummy. What started as a desperate lunch became something I craved every week after that. The color alone lifts my mood, bright green and impossibly fresh looking, like edible summer.
I brought this to a potluck once and watched three people go back for seconds before the main dishes were even served. One friend asked if I used store bought dressing, then looked stunned when I said it was just avocado and yogurt blended up. Now she texts me every time she makes it, usually with a photo of her own overflowing herb garden. Its become our shared language for when the basil is taking over.
Ingredients
- Short pasta (fusilli, rotini, or penne): The twists and ridges grab onto the creamy dressing better than smooth noodles, and they stay tender without getting mushy when chilled.
- Cucumber: Adds a cool crunch that balances the richness of the avocado, and I always leave the skin on for extra color and texture.
- Baby spinach: Wilts just slightly when tossed with warm pasta, making it less sharp and more silky against the other greens.
- Fresh parsley: The backbone of the green goddess flavor, bright and grassy without being overpowering or bitter.
- Fresh chives: They bring a gentle onion note that feels more sophisticated than using raw onion or garlic alone.
- Fresh basil: Sweet and fragrant, it makes the whole bowl smell like an Italian garden in July.
- Ripe avocado: This is what makes the dressing creamy and luxurious without any mayo, so make sure its soft enough to blend smoothly.
- Plain Greek yogurt: Adds tang and body, and it keeps the dressing from turning brown as fast as lemon juice alone would.
- Extra virgin olive oil: A fruity oil makes the dressing taste richer and helps everything coat evenly.
- Lemon juice: Brightens every flavor and keeps the avocado from oxidizing, plus it cuts through the creaminess perfectly.
- Garlic clove: One is enough to add depth without making your breath unbearable at a picnic.
- Salt and black pepper: Essential for bringing out the herbs and balancing the richness, taste as you go.
Instructions
- Boil the pasta:
- Cook it in well salted water until its just tender with a slight bite, then drain and rinse under cold water to stop the cooking. This keeps it from getting gummy and helps it hold its shape when dressed.
- Blend the dressing:
- Combine the avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper in a blender and whir until silky smooth. Add water a tablespoon at a time if its too thick, you want it to pour like a creamy ranch.
- Chop the vegetables and herbs:
- Dice the cucumber into bite sized pieces and roughly chop all the greens so they mix evenly without clumping. The herbs should be torn or chopped loosely, not minced into dust.
- Combine everything:
- Toss the cooled pasta, cucumber, spinach, parsley, chives, and basil together in a big bowl until evenly distributed. Pour the green goddess dressing over top and fold gently so every piece gets coated.
- Season and serve:
- Taste and add more salt or a squeeze of lemon if it needs brightening. Serve right away or let it chill for up to two hours to let the flavors marry.
Save to Pinterest One evening I made this for myself and ate it straight from the bowl on the porch while the sun set. It wasnt fancy or planned, just me and a fork and the sound of cicadas. Sometimes the best meals are the ones you dont have to share, where you can taste every herb and feel proud of what you threw together. That night it felt like taking care of myself without even trying.
Making It Your Own
This salad is forgiving and adaptable in ways that make it feel more like a formula than a strict recipe. If you want protein, toss in shredded rotisserie chicken, canned chickpeas, or chopped hard boiled eggs. For a vegan version, swap the Greek yogurt for a thick plant based yogurt and check that your pasta is egg free. You can also add crunch with sugar snap peas, thinly sliced radishes, or even toasted sunflower seeds scattered on top. The dressing works with almost any sturdy vegetable or green you have lying around.
Storage and Leftovers
This salad keeps in the fridge for up to two days, though the herbs will lose some of their brightness and the avocado may darken slightly. I like to store the dressing separately if I know Ill have leftovers, then toss it together just before eating. If the pasta absorbs too much dressing overnight, stir in a spoonful of yogurt or a drizzle of olive oil to loosen it back up. It never tastes quite as vibrant on day three, but its still perfectly good for a quick lunch.
Serving Suggestions
This salad shines at room temperature, which makes it ideal for picnics, potlucks, or any gathering where refrigeration is tricky. I like to serve it alongside grilled vegetables or as a base for a bigger grain bowl with roasted chickpeas. It also works beautifully as a side to grilled fish or chicken, especially in the summer when you want something cool and herbaceous. Pack it in jars for lunch and it holds up beautifully without getting soggy.
- Garnish with extra herbs or a sprinkle of flaky salt just before serving for a polished look.
- Pair it with crusty bread to soak up any extra dressing pooled at the bottom of the bowl.
- Serve it in individual bowls with a lemon wedge on the side so everyone can adjust the brightness to their taste.
Save to Pinterest This salad has become my answer to the question of what to bring when I want to look like I tried without spending all day in the kitchen. It tastes like effort and care, but really its just good ingredients treated simply and tossed together with confidence.
Recipe FAQs
- → Can I make this ahead of time?
Yes! Prepare all components separately and store the dressing in an airtight container. Combine just before serving or refrigerate assembled salad for up to 2 hours. The pasta may soften slightly, so add dressing closer to serving time if you prefer a firmer texture.
- → How do I prevent the avocado from browning?
The lemon juice in the dressing naturally prevents browning due to its acidity. If making dressing ahead, press plastic wrap directly onto the surface and refrigerate. Prepare and blend the avocado just before using for best color and texture.
- → What pasta shapes work best?
Short pasta shapes like fusilli, rotini, or penne hold the dressing beautifully and catch herbs and vegetables in their curves. Avoid long pasta like spaghetti, which doesn't distribute the creamy dressing as evenly throughout the salad.
- → Is this suitable for dietary restrictions?
This salad is naturally vegetarian. Substitute Greek yogurt with plant-based alternatives for vegan preparation. Use gluten-free pasta if needed. Always check labels on plant-based yogurts for potential soy or nut allergens.
- → What vegetables can I add or substitute?
Add crunch with sugar snap peas, radishes, bell peppers, or cherry tomatoes. Cherry tomatoes add juiciness; keep them halved. Avoid overly watery vegetables. Stay with 1-2 cups additional vegetables to maintain the salad's balance and prevent sogginess.
- → How do I fix dressing that's too thick?
Add water one tablespoon at a time while blending until you reach the desired consistency. The dressing should coat the pasta and vegetables smoothly without pooling at the bottom. Refrigeration will thicken it slightly, so blend it slightly thinner than your target consistency.