This green goddess pasta salad is refreshing, full of flavor, surprisingly healthy, and a true crowd pleaser.
This is one of my favorite spring and summertime dishes. I love bringing this green goddess pasta salad to a bbq, pool day, or any type of event.
We’ve all been there, reluctantly nibbling on potluck pasta salad, doused in mayo, and, if youre lucky, a sprinkling of diced bell peppers, olives, or red onions that will leave your breath regretful of ever having taken a bite. It’s time for a pasta salad glow up and I am HERE FOR IT.
Last summer, I was going for the anti-pasta salad. No mayonnaise. Full of fresh herbs. Something light and natural, yet full of flavor. I grew up eating Persian stews full of herb medlies, and I love how hearty an herb dish can feel without the heaviness. So I threw together this green goddess pasta salad for our Fourth of July picnic and it was a HIT!
The bright green goddess sauce covered crunchy asparagus, broccoli florets, and a sprinkle of peas. I also wanted to make a dairy-free dish. But not one that used nutritional yeast or alternative cheeses. One that stood up on its own that just happened to lack dairy. Not your average pasta salad, this recipe is actually nutritious, so tasty, and gasp…. Mayo-free! (Not to say mayo is terrible… I love it in my elote-style pasta salad!)
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Ingredients for this Green Goddess Pasta Salad
- Basil
- Spinach
- Parsley (or herb of choice)
- Chives
- Garlic
- Lemon
- Extra-virgin olive oil
- Sherry vinegar
- Farfalle “bow-ties” (or any short pasta
- Asparagus
- Broccoli
- Peas
- Parmesan (optional)
See recipe card for quantities.
Instructions
Add the dressing ingredients to a food processor and blend.
While bleeding, pour the olive oil in to emulsify.
Boil the peas, asparagus, and broccoli florets, then drain.
Toss the green goddess pasta salad together.
Add the cooked pasta, vegetables, and dressing to a large bowl.
Optional: add freshly shaved parmesan to the pasta salad.
Hint 1: After draining the farfalle, drizzle some olive oil onto the warm noodles so they don’t stick together.
Hint 2: Cut off and discard the white, tough bottoms off of the asparagus (about 2 inches).
Hint 3: Boil all the vegetables together. The peas will need the longest. Add the broccoli florets and asparagus to the boiling water when the peas have one minute left of boiling.
Substitutions
- Vegan – this green goddess pasta salad is naturally vegan. Skip the option to add shaved parmesan at the end.
- Gluten-free – use gluten-free noodles instead to make this a gluten-free dish
Variations of the Green Goddess Pasta Salad
There are endless variations to this green goddess pasta salad.
- Spicy – add chili pepper flakes of choice to the green goddess dressing when blending in the food processor.
- Herbs – add any herbs to the green goddess dressing. I love this dressing with the basil, spinach, and chives as the base. Instead of parsley, try adding dill, cilantro, or mint.
- More greens – add a handful of arugula leaves or micro greens to the pasta salad for added crunch and spice.
- Varying vegetables – replace or add to the peas, asparagus, or broccoli with green beans. Add any leftover Roasted Brussels sprouts or zucchini.
You really can’t go wrong by adding more greens to this green goddess pasta salad!
Equipment
I use a food processor to blend together the green goddess dressing.
Can I prepare the green goddess pasta salad in advance?
Absolutely. You can prepare the entire pasta salad in advance. If you can, I would recommend mixing the dressing into the pasta vegetable mixture about 30 minutes prior to service.
Storage
Store the green goddess pasta salad in the refrigerator for up to five days after preparing.
Want more?
Try these:
Lastly, if you do make this green goddess pasta salad recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.
📖 Recipe
Green Goddess Pasta Salad
Ingredients
- 1 lb farfalle "bow-ties" or other short pasta
- 10 oz. frozen peas
- 1 head broccoli florets only, cut into 1 inch pieces
- 1 lb asparagus tough white ends removed (about 2 inches), stems cut into 2 inch increments
- 1 ½ cup fresh basil leaves
- 1 cup fresh spinach leaves
- 1 cup parsley
- 15-20 chives
- 1 clove garlic
- 1 lemon juiced
- ⅔ cup extra virgin olive oil
- 1 teaspoon sherry vinegar or other light vinegar on hand
- 1 teaspoon kosher salt
- ½ teaspoon pepper of choice
- ¼ cup freshly shaved parmesan optional
Instructions
- Cook the pasta according to instructions in salted water. Drain, then rinse noodles with cold water and drizzle with 1 tablespoon olive oil.
- Meanwhile, boil and salt water in a medium or large pot. Add peas to boiling water and cook according to instructions. When 1 minute cook time remains, add the broccoli and asparagus to the pot to blanche. Drain, then rinse with cold water.
- To make the dressing, add all dressing ingredients to a food processor, saving about ½ cup of olive oil. Pulse for about 15 seconds, then blend on low, slowly adding the remaining olive oil through the food processor neck. This will emulsify the dressing. Continue to blend until your desired consistency is reached (about 30-60 seconds). Taste and adjust as needed (i.e. add more olive oil, salt, lemon, etc).
- In a large bowl, add pasta, vegetables, and dressing and stir to combine. Option to add shaved parmesan here. Serve after about 30 minutes.
Perfect for spring.