What is “Green Goddess” dressing, and what gives it its flavor?

Green Goddess dressing is a creamy, herb-packed sauce that’s known for its bright green color and bold flavor. The signature taste comes from fresh herbs like basil, parsley, or chives, balanced with lemon juice and garlic. In this version of Green Goddess Pasta Salad , the dressing uses basil, spinach, cashews, and nutritional yeast or cheese—creating a rich, savory blend that’s both vibrant and deeply flavorful.

Can I prepare the salad or dressing ahead of time?

Absolutely. This Green Goddess Pasta Salad is ideal for make-ahead prep. You can blend the dressing up to two days in advance and store it in the fridge. The pasta and vegetables can be cooked ahead, cooled, and stored separately. For best results, toss the salad together just before serving and reserve a bit of dressing to refresh the flavors later.

How do I prevent the pasta salad from becoming mushy?

The key to a perfectly textured Green Goddess Pasta Salad is in the cooking method. Boil the pasta until just tender, add veggies like peas and asparagus during the last two minutes of cooking, then rinse under cold water to stop the cooking process. Dry the pasta well and store it separately if prepping in advance. This keeps everything crisp and prevents sogginess.

Can I make this gluten-free or adjust for dietary preferences?

Yes—this salad is extremely flexible. To make it gluten-free, use your favorite short gluten-free pasta. For a dairy-free or vegan option, rely on nutritional yeast instead of cheese in the dressing. You can also switch out veggies, herbs, or even add proteins to match your dietary needs without compromising the essence of Green Goddess Pasta Salad .

Green Goddess Pasta Salad: 5 Powerful Flavors + Diet‑Friendly Swaps

Description

Green Goddess Pasta Salad brings together creamy herb dressing, vibrant veggies & flexible swaps. Perfect for any diet, anytime.

Ingredients

For the Dressing:
- Juice of 2 lemons (about 3 tablespoons)
- 1/2 cup olive oil
- 1 1/4 cups fresh basil leaves, packed
- 1 cup baby spinach leaves, packed
- 2 garlic cloves
- 1/4 cup raw cashews
- 1/3 cup nutritional yeast or grated hard cheese (non-pork based)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Salad:
- 1 tablespoon salt (for pasta water)
- 1 pound medium pasta shells (or any short pasta like penne, fusilli, or farfalle)
- 1 1/2 cups frozen peas
- 12 thin asparagus spears, trimmed and chopped into 1/2-inch pieces
- 1 fennel bulb, cored and thinly sliced
- 6 ounces pitted green olives, drained
- 3 tablespoons chopped chives
- 3 scallions, thinly sliced
- Zest of 2 lemons

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Instructions

Boil the Pasta Water:
Fill a large pot with about 3 quarts of water, add 1 tablespoon of salt, and bring it to a boil over high heat.
Make the Dressing:
Zest the lemons and set the zest aside. Juice the lemons into a blender, then add olive oil, basil, spinach, garlic, cashews, nutritional yeast or cheese, salt, and pepper. Blend until completely smooth.
Cook the Pasta and Veggies:
Add pasta to the boiling water. Two minutes before the pasta is done, stir in the frozen peas and chopped asparagus. Cook together for the final 2 minutes. Drain and rinse under cold water to stop cooking.
Combine the Salad:
In a large bowl, mix the cooled pasta, peas, asparagus, fennel, olives, chives, scallions, and lemon zest. Pour in the dressing and toss well to coat. Taste and adjust seasoning as needed.
Serve and Store:
Serve immediately at room temperature or chill in the refrigerator before serving. Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Pasta and Grain Salads
Method: Boiling, Blending
Cuisine: American-Inspired