![- 8 oz whole grain pasta (fusilli or penne) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (any color), chopped - 1 cup frozen peas, thawed - ½ cup red onion, finely chopped - 1 avocado, diced - ½ cup fresh parsley, chopped - ½ cup fresh basil, chopped - 1 tablespoon lemon juice - ¼ cup Greek yogurt - ¼ cup olive oil - 1 tablespoon Dijon mustard - Salt and pepper to taste Green Goddess Pasta Salad is a fresh and vibrant dish. Each ingredient adds flavor and color. Whole grain pasta forms the base and gives a hearty touch. I love using fusilli or penne for their shape. They hold the dressing and pair well with veggies. Cherry tomatoes bring sweetness and acidity. They burst with flavor in every bite. The cucumber adds a crisp and refreshing crunch. I often choose a bell pepper to add more color. The peas bring a slight sweetness and bright green hue. Red onion gives a sharp taste that balances well. I like to use diced avocado for creaminess. It makes the salad richer and more filling. Fresh parsley and basil add herbal notes. They enhance the dish with freshness. The dressing is where the magic happens. Greek yogurt creates a creamy texture. Olive oil adds richness and smoothness. A splash of lemon juice brightens the flavors. Dijon mustard gives it a slight tang. Don’t forget the salt and pepper to taste. This Green Goddess Pasta Salad is not just a meal. It's a celebration of fresh ingredients. You can find the full recipe to make it at home. Enjoy making it as much as I do! Start by boiling a large pot of salted water. Once it reaches a rolling boil, add 8 oz of whole grain pasta, like fusilli or penne. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. When done, drain the pasta in a colander and rinse it with cold water. This step stops the cooking and helps keep the pasta firm. While the pasta cooks, you can make the dressing. In a blender, add ¼ cup Greek yogurt, ¼ cup olive oil, and 1 tablespoon lemon juice. Then, add 1 tablespoon of Dijon mustard, ½ cup fresh parsley, and ½ cup fresh basil. Blend all the ingredients until smooth and creamy. Taste the dressing and add salt and pepper as needed. This green goddess dressing adds a fresh, vibrant flavor to the salad. In a large mixing bowl, combine the cooled pasta with the veggies. Add 1 cup halved cherry tomatoes, 1 diced cucumber, 1 chopped bell pepper, and 1 cup thawed frozen peas. Then, mix in ½ cup finely chopped red onion and 1 diced avocado. Pour the dressing over the pasta and gently toss everything together. Make sure each ingredient gets coated with the delicious dressing. The flavors will blend beautifully as it chills in the fridge. For the full recipe, check the [Full Recipe]. Use fresh herbs to bring out the best flavors. I love using parsley and basil. They add a bright taste and color. If you can, grow your own herbs. Fresh ones always taste better. Garnish the salad with extra herbs or some avocado slices. This makes it look pretty and adds a creamy touch. You can also sprinkle some nuts on top for crunch. You can change the dressing's thickness. If you like it creamier, add more yogurt. For a lighter feel, mix in more olive oil. This helps to find the right balance for your taste. {{image_2}} You can make your Green Goddess Pasta Salad even better by adding proteins. Grilled chicken works great for meat lovers. It adds a tasty, savory bite. For a plant-based option, try chickpeas. They bring a nice texture and extra fiber. Both choices make your salad more filling and nutritious. Experimenting with vegetables keeps the salad fresh and fun. Seasonal veggies shine in this dish. Try using zucchini for a light crunch. Bell peppers add sweetness and color. You can also include radishes or asparagus for a unique twist. The key is to use what you love or what is in season. If you need a gluten-free meal, don’t worry! You can easily swap out the pasta. Many brands offer gluten-free pasta varieties, like brown rice or chickpea pasta. These options taste great and hold up well in salads. You won't miss the gluten at all. For the complete recipe, check out the [Full Recipe]. You can keep any leftover pasta salad in the fridge. Just cover it well. It stays fresh for up to 3 days. Make sure it’s in an airtight container to avoid drying out. Freezing this salad is not a good idea. When you freeze pasta salad, the texture changes. The pasta may become mushy, and the veggies might lose their crunch. It’s best to enjoy it fresh. To bring your leftovers back to life, add a splash of lemon juice. You can also mix in some extra dressing. This helps refresh the flavors and makes it taste almost new again! Yes, it’s best served chilled after allowing flavors to blend. If you make it early, let it sit in the fridge for at least 30 minutes. This time helps the tastes mix well. The salad will be fresh and tasty when you serve it. Try sour cream or a dairy-free yogurt alternative. Both options can work well. If you prefer a lighter taste, choose a yogurt with less fat. This swap keeps the dish creamy and delicious. Use vegan yogurt and omit dressing with non-dairy options. You can also add some lemon juice for extra flavor. This makes the salad just as tasty while keeping it plant-based. Enjoy a fresh and vibrant dish without dairy! This blog post shared a simple and tasty pasta salad recipe. We covered all the key ingredients, from whole grain pasta to fresh herbs. You learned how to boil the pasta, make a zesty dressing, and assemble everything together. Remember, you can adjust flavors and textures to fit your taste. Don’t hesitate to add proteins or seasonal veggies. Enjoy making this salad fresh or as leftovers, and always keep it covered in the fridge. Happy cooking!](https://juliesdish.com/wp-content/uploads/2025/07/f9b14eb2-cf67-4800-8b6d-d5095eed8a38-768x768.webp)
If you crave a meal packed with flavor and freshness, this Green Goddess Pasta Salad is your answer. With a mix of whole grain pasta, vibrant veggies, and a creamy dressing, it’s as easy to make as it is delicious. Not only is it colorful and fun to eat, but it’s also healthy and satisfying. Dive into this recipe and learn how to create a dish that will impress all your friends!
Ingredients
List of Ingredients
– 8 oz whole grain pasta (fusilli or penne)
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 bell pepper (any color), chopped
– 1 cup frozen peas, thawed
– ½ cup red onion, finely chopped
– 1 avocado, diced
– ½ cup fresh parsley, chopped
– ½ cup fresh basil, chopped
– 1 tablespoon lemon juice
– ¼ cup Greek yogurt
– ¼ cup olive oil
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Green Goddess Pasta Salad is a fresh and vibrant dish. Each ingredient adds flavor and color. Whole grain pasta forms the base and gives a hearty touch. I love using fusilli or penne for their shape. They hold the dressing and pair well with veggies.
Cherry tomatoes bring sweetness and acidity. They burst with flavor in every bite. The cucumber adds a crisp and refreshing crunch. I often choose a bell pepper to add more color. The peas bring a slight sweetness and bright green hue.
Red onion gives a sharp taste that balances well. I like to use diced avocado for creaminess. It makes the salad richer and more filling. Fresh parsley and basil add herbal notes. They enhance the dish with freshness.
The dressing is where the magic happens. Greek yogurt creates a creamy texture. Olive oil adds richness and smoothness. A splash of lemon juice brightens the flavors. Dijon mustard gives it a slight tang. Don’t forget the salt and pepper to taste.
This Green Goddess Pasta Salad is not just a meal. It’s a celebration of fresh ingredients. You can find the full recipe to make it at home. Enjoy making it as much as I do!
Step-by-Step Instructions
Cooking the Pasta
Start by boiling a large pot of salted water. Once it reaches a rolling boil, add 8 oz of whole grain pasta, like fusilli or penne. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. When done, drain the pasta in a colander and rinse it with cold water. This step stops the cooking and helps keep the pasta firm.
Preparing the Dressing
While the pasta cooks, you can make the dressing. In a blender, add ¼ cup Greek yogurt, ¼ cup olive oil, and 1 tablespoon lemon juice. Then, add 1 tablespoon of Dijon mustard, ½ cup fresh parsley, and ½ cup fresh basil. Blend all the ingredients until smooth and creamy. Taste the dressing and add salt and pepper as needed. This green goddess dressing adds a fresh, vibrant flavor to the salad.
Assembling the Salad
In a large mixing bowl, combine the cooled pasta with the veggies. Add 1 cup halved cherry tomatoes, 1 diced cucumber, 1 chopped bell pepper, and 1 cup thawed frozen peas. Then, mix in ½ cup finely chopped red onion and 1 diced avocado. Pour the dressing over the pasta and gently toss everything together. Make sure each ingredient gets coated with the delicious dressing. The flavors will blend beautifully as it chills in the fridge. For the full recipe, check the [Full Recipe].
Tips & Tricks
How to Perfect the Salad
Use fresh herbs to bring out the best flavors. I love using parsley and basil. They add a bright taste and color. If you can, grow your own herbs. Fresh ones always taste better.
Serving Suggestions
Garnish the salad with extra herbs or some avocado slices. This makes it look pretty and adds a creamy touch. You can also sprinkle some nuts on top for crunch.
Adjusting Texture and Flavor
You can change the dressing’s thickness. If you like it creamier, add more yogurt. For a lighter feel, mix in more olive oil. This helps to find the right balance for your taste.
Variations
Adding Proteins
You can make your Green Goddess Pasta Salad even better by adding proteins. Grilled chicken works great for meat lovers. It adds a tasty, savory bite. For a plant-based option, try chickpeas. They bring a nice texture and extra fiber. Both choices make your salad more filling and nutritious.
Different Vegetables
Experimenting with vegetables keeps the salad fresh and fun. Seasonal veggies shine in this dish. Try using zucchini for a light crunch. Bell peppers add sweetness and color. You can also include radishes or asparagus for a unique twist. The key is to use what you love or what is in season.
Gluten-Free Option
If you need a gluten-free meal, don’t worry! You can easily swap out the pasta. Many brands offer gluten-free pasta varieties, like brown rice or chickpea pasta. These options taste great and hold up well in salads. You won’t miss the gluten at all.
For the complete recipe, check out the [Full Recipe].
Storage Info
How to Store Leftovers
You can keep any leftover pasta salad in the fridge. Just cover it well. It stays fresh for up to 3 days. Make sure it’s in an airtight container to avoid drying out.
Freezing Guidelines
Freezing this salad is not a good idea. When you freeze pasta salad, the texture changes. The pasta may become mushy, and the veggies might lose their crunch. It’s best to enjoy it fresh.
Serving Renewed Leftovers
To bring your leftovers back to life, add a splash of lemon juice. You can also mix in some extra dressing. This helps refresh the flavors and makes it taste almost new again!
FAQs
Can I make this salad in advance?
Yes, it’s best served chilled after allowing flavors to blend. If you make it early, let it sit in the fridge for at least 30 minutes. This time helps the tastes mix well. The salad will be fresh and tasty when you serve it.
What substitutes can I use for Greek yogurt?
Try sour cream or a dairy-free yogurt alternative. Both options can work well. If you prefer a lighter taste, choose a yogurt with less fat. This swap keeps the dish creamy and delicious.
How can I make it vegan?
Use vegan yogurt and omit dressing with non-dairy options. You can also add some lemon juice for extra flavor. This makes the salad just as tasty while keeping it plant-based. Enjoy a fresh and vibrant dish without dairy!
This blog post shared a simple and tasty pasta salad recipe. We covered all the key ingredients, from whole grain pasta to fresh herbs. You learned how to boil the pasta, make a zesty dressing, and assemble everything together.
Remember, you can adjust flavors and textures to fit your taste. Don’t hesitate to add proteins or seasonal veggies. Enjoy making this salad fresh or as leftovers, and always keep it covered in the fridge. Happy cooking!
![- 8 oz whole grain pasta (fusilli or penne) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (any color), chopped - 1 cup frozen peas, thawed - ½ cup red onion, finely chopped - 1 avocado, diced - ½ cup fresh parsley, chopped - ½ cup fresh basil, chopped - 1 tablespoon lemon juice - ¼ cup Greek yogurt - ¼ cup olive oil - 1 tablespoon Dijon mustard - Salt and pepper to taste Green Goddess Pasta Salad is a fresh and vibrant dish. Each ingredient adds flavor and color. Whole grain pasta forms the base and gives a hearty touch. I love using fusilli or penne for their shape. They hold the dressing and pair well with veggies. Cherry tomatoes bring sweetness and acidity. They burst with flavor in every bite. The cucumber adds a crisp and refreshing crunch. I often choose a bell pepper to add more color. The peas bring a slight sweetness and bright green hue. Red onion gives a sharp taste that balances well. I like to use diced avocado for creaminess. It makes the salad richer and more filling. Fresh parsley and basil add herbal notes. They enhance the dish with freshness. The dressing is where the magic happens. Greek yogurt creates a creamy texture. Olive oil adds richness and smoothness. A splash of lemon juice brightens the flavors. Dijon mustard gives it a slight tang. Don’t forget the salt and pepper to taste. This Green Goddess Pasta Salad is not just a meal. It's a celebration of fresh ingredients. You can find the full recipe to make it at home. Enjoy making it as much as I do! Start by boiling a large pot of salted water. Once it reaches a rolling boil, add 8 oz of whole grain pasta, like fusilli or penne. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. When done, drain the pasta in a colander and rinse it with cold water. This step stops the cooking and helps keep the pasta firm. While the pasta cooks, you can make the dressing. In a blender, add ¼ cup Greek yogurt, ¼ cup olive oil, and 1 tablespoon lemon juice. Then, add 1 tablespoon of Dijon mustard, ½ cup fresh parsley, and ½ cup fresh basil. Blend all the ingredients until smooth and creamy. Taste the dressing and add salt and pepper as needed. This green goddess dressing adds a fresh, vibrant flavor to the salad. In a large mixing bowl, combine the cooled pasta with the veggies. Add 1 cup halved cherry tomatoes, 1 diced cucumber, 1 chopped bell pepper, and 1 cup thawed frozen peas. Then, mix in ½ cup finely chopped red onion and 1 diced avocado. Pour the dressing over the pasta and gently toss everything together. Make sure each ingredient gets coated with the delicious dressing. The flavors will blend beautifully as it chills in the fridge. For the full recipe, check the [Full Recipe]. Use fresh herbs to bring out the best flavors. I love using parsley and basil. They add a bright taste and color. If you can, grow your own herbs. Fresh ones always taste better. Garnish the salad with extra herbs or some avocado slices. This makes it look pretty and adds a creamy touch. You can also sprinkle some nuts on top for crunch. You can change the dressing's thickness. If you like it creamier, add more yogurt. For a lighter feel, mix in more olive oil. This helps to find the right balance for your taste. {{image_2}} You can make your Green Goddess Pasta Salad even better by adding proteins. Grilled chicken works great for meat lovers. It adds a tasty, savory bite. For a plant-based option, try chickpeas. They bring a nice texture and extra fiber. Both choices make your salad more filling and nutritious. Experimenting with vegetables keeps the salad fresh and fun. Seasonal veggies shine in this dish. Try using zucchini for a light crunch. Bell peppers add sweetness and color. You can also include radishes or asparagus for a unique twist. The key is to use what you love or what is in season. If you need a gluten-free meal, don’t worry! You can easily swap out the pasta. Many brands offer gluten-free pasta varieties, like brown rice or chickpea pasta. These options taste great and hold up well in salads. You won't miss the gluten at all. For the complete recipe, check out the [Full Recipe]. You can keep any leftover pasta salad in the fridge. Just cover it well. It stays fresh for up to 3 days. Make sure it’s in an airtight container to avoid drying out. Freezing this salad is not a good idea. When you freeze pasta salad, the texture changes. The pasta may become mushy, and the veggies might lose their crunch. It’s best to enjoy it fresh. To bring your leftovers back to life, add a splash of lemon juice. You can also mix in some extra dressing. This helps refresh the flavors and makes it taste almost new again! Yes, it’s best served chilled after allowing flavors to blend. If you make it early, let it sit in the fridge for at least 30 minutes. This time helps the tastes mix well. The salad will be fresh and tasty when you serve it. Try sour cream or a dairy-free yogurt alternative. Both options can work well. If you prefer a lighter taste, choose a yogurt with less fat. This swap keeps the dish creamy and delicious. Use vegan yogurt and omit dressing with non-dairy options. You can also add some lemon juice for extra flavor. This makes the salad just as tasty while keeping it plant-based. Enjoy a fresh and vibrant dish without dairy! This blog post shared a simple and tasty pasta salad recipe. We covered all the key ingredients, from whole grain pasta to fresh herbs. You learned how to boil the pasta, make a zesty dressing, and assemble everything together. Remember, you can adjust flavors and textures to fit your taste. Don’t hesitate to add proteins or seasonal veggies. Enjoy making this salad fresh or as leftovers, and always keep it covered in the fridge. Happy cooking!](https://juliesdish.com/wp-content/uploads/2025/07/f9b14eb2-cf67-4800-8b6d-d5095eed8a38-250x250.webp)
