This Easy Green Goddess Pasta Salad is a fresh and tasty dish, perfect for any gathering! It’s packed with colorful veggies and mixed with a creamy green dressing that adds a burst of flavor.
Whenever I make this salad, I can’t help but smile at how delightful it looks on the table. Plus, it’s a breeze to throw together—just cook the pasta, chop some veggies, and mix it all up!
Key Ingredients & Substitutions
Pasta: Shells are great for holding the dressing, but any small pasta shape like rotini or farfalle will work too. If gluten-free, you can use rice pasta or chickpea pasta.
Green Peas: Frozen peas are convenient and sweet, but fresh or snap peas can add more crunch. If you don’t have peas, diced cucumbers or edamame can be nice alternatives.
Asparagus: Fresh asparagus is fantastic, but you can swap it for broccoli or zucchini. Just chop them into small pieces so they mix well with the pasta.
Green Goddess Dressing: Making your own dressing is excellent, but if you’re short on time, there are good store-bought options too. For a lighter option, substitute Greek yogurt for sour cream.
How Do You Properly Cook Pasta and Asparagus Together?
Cooking pasta and asparagus together properly enhances both ingredients. Here’s how to do it:
- Boil a large pot of salted water. This adds flavor to the pasta.
- Add the pasta and cook until al dente, usually 2 minutes less than the package suggests.
- During the last 2-3 minutes of cooking, add asparagus to the same pot. They should blanch and stay crisp.
- Drain them together, then rinse under cold water to stop cooking. This helps maintain vibrant colors.
This technique ensures that your asparagus will still have a pleasant crunch while the pasta is perfectly cooked. Enjoy creating your delicious salad!
Easy Green Goddess Pasta Salad
Ingredients
- 12 oz pasta shells (or small pasta shapes)
- 1 cup frozen green peas, thawed
- 1 cup asparagus tips, trimmed and cut into 1-inch pieces
- 1/2 cup thinly sliced onion (white or sweet)
- 1/2 cup Green Goddess dressing (store-bought or homemade, see below)
- Salt, to taste
- Freshly ground black pepper, to taste
For homemade Green Goddess dressing (optional):
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh chives
- 2 tablespoons fresh tarragon leaves (or substitute with more parsley)
- 2 tablespoons lemon juice
- 2 anchovy fillets or 1 teaspoon anchovy paste (optional)
- 1 small garlic clove, minced
- Salt and pepper to taste
- 2–3 tablespoons olive oil or buttermilk to thin dressing if needed
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to chill, making it a quick dish to whip up for lunch or a potluck. A total of around 45 minutes is all you’ll need!
Step-by-Step Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your pasta shells and cook according to the package instructions until al dente. Remember to keep an eye on it to avoid overcooking!
2. Blanch the Asparagus:
In the last 2-3 minutes of cooking the pasta, add the asparagus pieces to the boiling water. This quick blanching keeps them vibrant and crisp-tender.
3. Drain and Cool:
Drain the pasta and asparagus together in a colander, then rinse them under cold water to stop the cooking process and chill them down.
4. Combine Ingredients:
Transfer the pasta and asparagus into a large mixing bowl. Add the thawed green peas and thinly sliced onion on top.
5. Add the Dressing:
Pour your Green Goddess dressing over the pasta and vegetables. Toss everything gently but thoroughly to ensure each piece is evenly coated.
6. Season and Chill:
Give it a taste and season with salt and freshly ground pepper as desired. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to let those flavors meld together.
7. Serve and Enjoy!
Once chilled, your salad is ready to serve! Enjoy it cold or at room temperature as a refreshing and delightful dish at any meal!
If Making Dressing from Scratch:
In a blender or food processor, combine mayonnaise, sour cream (or Greek yogurt), parsley, chives, tarragon, lemon juice, anchovy, and minced garlic. Blend until smooth, then gradually add olive oil or buttermilk to reach your desired creamy consistency. Don’t forget to season with salt and pepper to taste!
This Easy Green Goddess Pasta Salad is not only vibrant and fresh but also super easy to customize with your favorite veggies. The creamy herb dressing adds a delightful touch that perfectly complements the pasta and crisp vegetables. Enjoy your healthy creation!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While pasta shells work great for this salad, any small pasta shape like rotini, farfalle, or even gluten-free options like chickpea or rice pasta will work just as well.
Can I Prepare This Salad in Advance?
Yes! This salad can be made up to a day ahead of time. Just keep it covered in the refrigerator. The flavors will meld nicely, but make sure to give it a good stir before serving!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to toss it before serving, as the dressing may settle.
What Can I Substitute for Asparagus?
If you don’t have asparagus, you can easily substitute it with other crunchy vegetables like broccoli florets, snap peas, or zucchini. Just adjust cooking time based on the substitute you choose!
