Fresh Creamy Green Goddess Pasta Salad
This Green Goddess Pasta Salad is a fresh, creamy, and vibrant twist on the classic. Loaded with tender pasta, crisp veggies, and a homemade herb dressing, it’s the perfect make-ahead dish for picnics, BBQs, or quick lunches. It stays bright and flavorful for days—no soggy, sad salads here.
Ingredients
- 12 oz rotini or penne pasta
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- 1 red bell pepper diced
- 1/2 red onion thinly sliced
- 1/2 cup frozen peas thawed
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh chives chopped
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 2 garlic cloves minced
- 2 anchovy fillets optional
- Salt and black pepper to taste
Instructions
- Cook pasta until al dente, then rinse with cold water to stop cooking.
- In a blender, mix mayo, sour cream, herbs, lemon juice, vinegar, garlic, and anchovies until smooth.
- In a large bowl, combine pasta and vegetables, pour in most of the dressing, and toss well.
- Chill for at least 30 minutes, then stir in remaining dressing before serving.
Notes
Use gluten-free pasta for a GF version. To make it vegan, replace mayo and sour cream with cashew-based alternatives and skip the anchovies. Add grilled chicken, shrimp, or chickpeas for extra protein. Keeps well for up to 3–4 days refrigerated.