Pin My neighbor showed up at my door with a bowl of this one Saturday afternoon, convinced I needed color in my life after a long winter. She was right. The first bite was cool, tangy, and so green it practically hummed with freshness. I asked for the recipe immediately and have been making it ever since, tweaking the herbs depending on what survives my windowsill garden.
I brought this to a potluck once and watched three people go back for seconds before the main course was even served. Someone asked if I bought it from a fancy deli, which made me laugh because I had made it that morning in my pajamas. The bright green color makes people curious, and the creamy texture keeps them coming back.
Ingredients
- Short pasta (fusilli, rotini, or penne): The twists and ridges catch the dressing in all the right places, so every bite is fully coated and flavorful.
- Cucumber: Adds a refreshing crunch that balances the creaminess, and I always leave the skin on for extra color and texture.
- Baby spinach: Wilts just slightly when tossed with warm pasta, adding a tender green layer without overpowering the dish.
- Fresh parsley: Brings a bright, peppery note that makes the whole salad taste more alive and garden fresh.
- Fresh chives: Their mild onion flavor adds a subtle sharpness without any harshness or bite.
- Fresh basil: A few torn leaves bring sweetness and perfume, tying all the herbs together into something cohesive.
- Ripe avocado: This is the creamy base of the dressing, so make sure its soft enough to blend smoothly without any lumps.
- Plain Greek yogurt: Adds tang and body, making the dressing rich but not heavy, and it keeps the salad fresh tasting.
- Extra virgin olive oil: A little goes a long way to add silkiness and help the dressing cling to the pasta.
- Lemon juice: Brightens everything and keeps the avocado from browning too quickly if you have leftovers.
- Garlic clove: One minced clove is enough to add warmth without making the dressing taste raw or sharp.
- Salt and black pepper: Essential for bringing out the flavors of the herbs and balancing the richness of the avocado.
Instructions
- Cook the pasta:
- Boil the pasta in well salted water until its tender but still has a little bite, then drain and rinse it under cold water to stop the cooking. This keeps the pasta from getting mushy and helps it stay firm in the salad.
- Blend the dressing:
- Toss the avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper into a blender and whir until its completely smooth and creamy. Add a splash of water if it looks too thick, you want it to drizzle easily.
- Combine the salad:
- In a big bowl, mix the cooled pasta with the cucumber, spinach, parsley, chives, and basil, letting the colors tumble together. Pour the green goddess dressing over everything and toss gently until every piece is coated.
- Adjust and serve:
- Taste it and add more salt or a squeeze of lemon if it needs a little lift. Serve it right away or let it chill in the fridge for an hour so the flavors can get to know each other.
Pin My friend who avoids vegetables ate two bowls of this at a barbecue and then admitted she might actually like greens now. We laughed, but I think it was the creamy dressing that tricked her into it. Sometimes you just need the right vehicle to change someones mind.
Making It Your Own
Ive added grilled chicken when I needed more protein, and once I stirred in a can of drained chickpeas when I was feeding a vegetarian crowd. Both worked beautifully. You can also swap the basil for dill or mint if thats what you have, and the salad will take on a completely different but equally delicious personality.
Storing and Serving Tips
This salad holds up well for about a day in the fridge, though the herbs will lose some of their brightness after that. I like to make it in the morning and let it sit until lunch, which gives the flavors time to settle. If youre taking it to a picnic, keep it in a cooler since the avocado and yogurt dont love sitting out in the heat.
What to Serve Alongside
This is hearty enough to be a light main dish on its own, especially on a hot day when you dont want anything heavy. Ive also served it next to grilled fish or as part of a bigger spread with crusty bread and a tomato salad. It plays well with just about anything because its fresh and cooling without being bland.
- Top with toasted pine nuts or sunflower seeds for a little crunch and richness.
- Stir in halved cherry tomatoes if you want a pop of sweetness and color.
- Drizzle a little extra olive oil on top just before serving for a glossy finish.
Pin This salad has become my go to whenever I need something that feels special but doesnt require much effort. It reminds me that sometimes the best meals are the ones that taste like sunshine in a bowl.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare the components in advance. Cook the pasta and refrigerate separately, and make the dressing up to 4 hours ahead. Combine just before serving to keep the pasta from becoming soggy, or toss everything together and refrigerate for up to 2 hours if needed.
- → What if my avocado is too hard?
Choose a ripe avocado that yields slightly to gentle pressure. If you have a firm avocado, you can ripen it at room temperature for 1-2 days, or place it in a paper bag with a banana to speed up the process. Avoid avocados that are mushy or have dark spots.
- → How do I prevent the dressing from browning?
Avocado oxidizes when exposed to air. To minimize browning, blend the dressing just before serving. If making ahead, press plastic wrap directly onto the surface of the dressing and store in an airtight container. The lemon juice also helps slow oxidation.
- → Can I use a different type of pasta?
Absolutely. Short pasta shapes like fusilli, rotini, and penne work best because they hold the dressing well. You could also use farfalle, orecchiette, or small shells. Avoid long pasta like spaghetti, which doesn't integrate as evenly with the other ingredients.
- → How do I make this vegan?
Simply substitute the Greek yogurt with a plant-based alternative like coconut, cashew, or oat yogurt. Check the label to ensure it's free from soy or tree nut allergens if those are concerns. The rest of the salad is naturally plant-based.
- → What vegetables pair well with this dressing?
Beyond cucumber and spinach, try adding sugar snap peas, radishes, bell peppers, cherry tomatoes, celery, or shredded carrots. These add crunch and color while complementing the creamy, herbaceous dressing beautifully.