Creamy Green Goddess Pasta Salad
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This Creamy Green Goddess Pasta Salad features some of summer’s finest veggies: crisp asparagus, tender zucchini, and sweet petite peas. Mix those with tender pasta, a creamy, tangy homemade dressing packed with the freshest herbs, and top it all off with rich burrata and pine nuts… Is your mouth watering yet??
Bring this Creamy Green Goddess Pasta Salad to your next summer party, and everyone will be going back for seconds.
And if you need some sweet treats for your summer get-togethers, check out my Banana Split Ice Cream Pie, No Bake Berry Cheesecake Bars, and Lemon Brownies for some of my faves!
Table Talk with Tawnie
A few years ago, there was a viral Green Goddess Salad made popular by Baked By Melissa. And now with pasta salad season in full swing, I had to make my own version of her green goddess goodness. The dressing is creamy, herby, vibrant, and totally addictive. It gets tossed in tender pasta, sweet peas, crisp-tender asparagus, and in season zucchini. It’s like summertime in a bite! And if that’s not enough, you’ll LOVE the dreamy burrata cheese on top. It’s all just so good! Check out the other recipes that are part of my Summer Savory series, too!
creamy green goddess dressing ingredients:
- Greek yogurt: Greek yogurt adds a creamy texture and tangy flavor to the dressing (plus protein!). I prefer using full-fat Greek yogurt, but feel free to experiment with other fat contents.
- Mayonnaise: Along with the Greek yogurt, mayonnaise contributes to the thick, creamy texture of the dressing.
- Fresh herbs: For this Creamy Green Goddess Dressing, fresh herbs are the way to go! You’ll want fresh basil, tarragon leaves, and dill for this recipe.
- Other greens: Feel free to add more fresh herbs like parsley, mint, cilantro, or chives
- Scallions: You’ll only use the green parts of the scallions. These add a slight onion flavor without being too overpowering. It complements the other flavors in this dressing well.
- Avocado: Did I mention this dressing is creamy? Avocado adds even MORE creaminess, contributes heart-healthy fats, and boosts the green color 💚
- Red wine vinegar: The bold, tangy flavor of red wine vinegar balances the flavors in the dressing and adds a bit of acidity.
- Dijon mustard: I love using Dijon mustard in salad dressings to add a bit of tang and bite. It’s perfect in this Creamy Green Goddess Dressing, complementing the creamy yogurt and mayonnaise so well.
- Other ingredients needed: lemon juice, garlic, salt, pepper
Ingredients for the salad:
- Pasta: Choose a short pasta shape with ridges/texture to help hold all the yummyness of the Green Goddess Dressing. I recommend radiatore, shellbow, fusilli, shells, and cavatappi, just to name a few!
- Zucchini & Asparagus: Both add a crisp-tender bite that balances the richness of the creamy dressing and burrata. Their mild, earthy flavor allows the herbs’ flavors to shine. And as a bonus, they add a healthy boost of fiber, nutrients, and texture.
- Petite peas: Bring a pop of sweetness and dainty texture that pairs well with the creamy, herb-packed Green Goddess dressing. I love that their small size means you tend to get a few in every bite of this salad!
- For serving: pine nuts, lemon zest, burrata
- Other ingredients needed: olive oil, chili flakes, salt, pepper
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Cook the pasta
Cook the pasta al dente according to package directions. Drain and rinse under cold water, set aside.
Make the dressing
Add all dressing ingredients to a blender or food processor and pulse or blend until well-blended.
Saute the veggies
Heat the olive oil in a skillet over medium heat and add the zucchini and asparagus. Sprinkle with chili flakes, salt, and pepper. Saute for about 5 minutes – you want them crispy but tender with a little browning. In the last minute or so, add the peas and stir to combine.
Mix the pasta and dressing
Add the pasta to a large bowl and pour the creamy dressing on top. Stir to combine. Pro tip: If you’re making the pasta salad in advance, save some of the dressing on the side so you can toss it in before serving to revive the salad a bit!
Stir in the veggies & garnish the salad
Add the sauteed veggies and stir. Chill the pasta salad for at least 30 minutes then add fresh lemon zest, pine nuts, and fresh burrata prior to serving. Enjoy!
Expert Tips
- Cook your pasta al dente so that it stays firm and holds up when tossed with the dressing and other salad ingredients.
- Use fresh herbs for the brightest, boldest flavors. It makes a huge difference!
- If using frozen petite peas, there’s no need to cook them. Run them under cold water to thaw, then pat dry before mixing into the salad. They’ll stay tender and sweet without getting too mushy.
- If using fresh peas, give them a quick 1–2 minute blanch in boiling water, then shock in an ice bath to preserve their bright color and crisp texture.
- Don’t skip on chilling the pasta salad before serving. I know it’s so hard to wait because it looks so delicious, but letting the salad chill for at least 30 minutes lets the flavors blend together and creates an even more delicious pasta salad.
- Add the pine nuts, lemon juice, and burrata immediately before serving for the best texture.
Summer Savory Series
On the hunt for more fresh, flavorful recipes perfect for warm weather days? Whether you’re looking to beat the heat with no-cook meals, whip up crowd-pleasing pasta salads for your next BBQ, or dig into light and refreshing dishes, this series has you covered. Let’s keep the oven off and the vibes high!
Storage & Make-Ahead Tips
- Storage: Store in the fridge for up to 3-5 days in an airtight container.
- Make ahead: If you want to make this pasta salad in advance of when you plan to serve it, I like to save some of the dressing on the side (instead of mixing it all in before adding the veggies). Then, right before serving, I toss in the last of the dressing to revive the salad a bit!
- Freezing: Unfortunately, I don’t recommend trying to freeze this pasta salad recipe.
Variations / Substitutions
- Other herbs: Play around with adding other green herbs to the dressing, like parsley, mint, cilantro, or chives!
- Cheese: Try other types of cheese in addition to (or in place of) burrata. Mini pearl mozzarella balls, crumbled feta, and shaved parmesan would all be great ones to try.
- Greens: Swap out any of the current green veggies for others, or try adding extras for more flavors and variety. Green beans, shaved Brussels sprouts, snap peas, cucumber, and broccoli are all great ideas.
- Other veggies: While this is a GREEN Goddess Pasta Salad, don’t be afraid to add other veggies like roasted cherry tomatoes or corn for extra flavors and colors.
- Protein: Feel free to add your favorite protein to this pasta salad – like grilled chicken, salmon, shrimp, or chickpeas.
- Gluten-free: This recipe is super simple to make gluten-free… just grab a gluten-free pasta in place of regular pasta.
- Vegan: To make this Green Goddess Pasta Salad vegan, use a plant-based mayo and yogurt, and skip adding the burrata.
- Other types of pasta: With how bold and flavorful this dressing is, this is a great pasta salad to play around with other types of pasta, like protein pasta, chickpea pasta, or whole wheat pasta.
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Creamy Green Goddess Pasta Salad
Ingredients
Dressing:
- ¾ cup full-fat Greek yogurt
- ½ cup mayonnaise
- 1 large bunch fresh basil
- ¼ cup fresh tarragon leaves
- ¼ cup fresh dill
- Any other greens: Feel free to add more fresh herbs like parsley, mint, cilantro, or chives.
- 2 scallions (green parts only)
- ½ large avocado (or 1 small)
- 1 Tbsp. red wine vinegar
- 1-2 Tbsp. lemon juice
- 2 cloves garlic
- 2 tsp. dijon mustard
- salt and pepper (to taste)
Salad:
- 1 lb. pasta (radiatore, shellbow, fusilli, or any short pasta shape with ridges/texture to hold all the yummyness)
- ½ Tbsp. olive oil
- 1 large zucchini (quartered)
- 1 bunch asparagus (cut into 1 inch sections)
- 1 cup petite peas
- chili flakes (pinch)
- salt and pepper (to taste)
For serving:
- pine nuts
- lemon zest
- burrata
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Boil water for pasta: bring a large pot of salted water to boil and cook the pasta al dente according to package directions. Drain and rinse under cold water, set aside.1 lb. pasta
- Make the dressing: meanwhile, add all dressing ingredients to a blender or food processor, pulse or blend until well blended. Be sure to taste and adjust according to your preference.¾ cup full-fat Greek yogurt, ½ cup mayonnaise, 1 large bunch fresh basil, ¼ cup fresh tarragon leaves, ¼ cup fresh dill, Any other greens: Feel free to add more fresh herbs like parsley, mint, cilantro, or chives., 2 scallions, ½ large avocado, 1 Tbsp. red wine vinegar, 1-2 Tbsp. lemon juice, 2 cloves garlic, 2 tsp. dijon mustard, salt and pepper
- Saute the veg: heat the olive oil in a skillet over medium heat. Add the zucchini and asparagus. Sprinkle with chili flakes, salt, and pepper. Saute for about 5 minutes, you want them crispy but tender with a little browning. Start Timer In the last minute or so, add the peas and stir to combine.½ Tbsp. olive oil, 1 large zucchini, 1 bunch asparagus, 1 cup petite peas, chili flakes, salt and pepper
- Combine: add the pasta to a large bowl. Pour the creamy dressing on top and stir to combine. (Pssst: see notes about making ahead!)
- Add the veggies: add the sauteed veggies and stir.
- Chill: chill for at least 30 minutes before serving (if you can wait! It’s soooo good!!) Start Timer
- Garnish & enjoy: add fresh lemon zest, pine nuts, and fresh burrata prior to serving. Enjoy!pine nuts, lemon zest, burrata
Video
Notes
- Storage: Store in the fridge for up to 3-5 days in an air-tight container.
- Make ahead: If making in advance, I like to save some of the dressing on the side. Prior to serving, toss in the dressing to revive the salad a bit!
- Recipe inspired by Spruce Eats.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie-Catherine Dubé
