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Overhead view of a finished green goddess pasta salad topped with dollops of burrata cheese, pine nuts, and fresh basil. The salad is served in a large wooden bowl surrounded by ingredients like lemon, red pepper flakes, and green herb dressing.
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Creamy Green Goddess Pasta Salad

Tender pasta is tossed in a homemade, herb-packed dressing and combined with crisp seasonal veggies, creamy burrata, and topped with pine nuts for the ultimate summer side or light meal. Whether you're hosting a potluck, heading to a picnic, or just craving something refreshing, this Creamy Green Goddess Pasta Salad is one you'll want to make on repeat all summer long!
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 380kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Cooked mafaldine pasta draining in a large metal colander over a tiled countertop. Hands are holding the colander from either side.
  • 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
    Side-by-side comparison of a blender filled with fresh herbs, avocado, and garlic on the left, and the finished creamy green goddess dressing on the right after blending.
  • 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
    Side-by-side of a sauté pan with raw zucchini and asparagus seasoned with red pepper flakes on the left, and the same pan on the right with peas added and vegetables partially cooked.
  • Combine: add the pasta to a large bowl. Pour the creamy dressing on top and stir to combine. (Pssst: see notes about making ahead!)
    Two bowls showing the pasta before and after mixing in the creamy green goddess dressing. The left shows undressed pasta with dressing on top, and the right shows pasta fully coated in dressing.
  • Add the veggies: add the sauteed veggies and stir.
    Side-by-side close-up of sautéed zucchini, peas, and asparagus on the left, and a large bowl of pasta with the vegetables being added on the right, ready for final mixing.
  • 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
    Close-up side view of finished green goddess pasta salad in a wooden bowl with burrata, fresh basil, pine nuts, and a drizzle of green dressing. Wooden salad servers rest inside the bowl.

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

Serving: 1serving | Calories: 380kcal | Carbohydrates: 51g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 118mg | Potassium: 449mg | Fiber: 5g | Sugar: 5g | Vitamin A: 806IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 3mg