Creamy Green Goddess Pasta Salad Recipe

If you’re looking for a pasta salad that feels like a fresh burst of summer with every bite, then stick around because this Creamy Green Goddess Pasta Salad Recipe is fan-freaking-tastic. It’s creamy, herb-packed, and loaded with crisp veggies that bring brightness and texture. I love making this for gatherings or just a casual lunch because it feels fancy without any fuss. Once you try it, you’ll see why it’s become one of my go-to recipes whenever I want something light, refreshing, and absolutely crave-worthy.

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Ingredients You’ll Need

These ingredients work wonders together because they balance creaminess, fresh herbs, and crunchy seasonal veggies. When shopping, pick the freshest herbs and a pasta shape with ridges like fusilli or radiatore to hold onto all that delicious dressing.

• Full-fat Greek yogurt: This gives the dressing creaminess and tang, and I always go full-fat for best texture.
• Mayonnaise: Adds richness and smoothness; feel free to use light mayo if you prefer.
• Fresh basil: The star herb—choose bright green bunches for the most flavor.
• Fresh tarragon leaves: Bring a subtle anise flavor that’s unique and lovely.
• Fresh dill: Adds brightness and that signature garden-fresh smell.
• Other fresh herbs: I often throw in parsley, mint, or chives for extra layers and freshness.
• Scallions (green parts only): Mild onion flavor that blends rather than overpowers.
• Avocado: Boosts creaminess and adds healthy fats, plus it keeps the dressing luscious.
• Red wine vinegar: A subtle tang that balances the creaminess perfectly.
• Lemon juice: Fresh and zesty, it brightens everything up beautifully.
• Garlic: Adds a punch of savoriness; adjust to your taste.
• Dijon mustard: Helps emulsify the dressing and adds depth.
• Salt and pepper: Essential for seasoning the dressing and vegetables just right.
• Pasta (short shapes with ridges): Radiatore, fusilli, or shellbow work best to trap that luscious dressing.
• Olive oil: For sautéing veggies; I use extra virgin for flavor.
• Large zucchini: Quartered for even cooking and bite-sized pieces.
• Asparagus: Cut into 1-inch pieces, it cooks quickly and keeps that satisfying snap.
• Petite peas: Add a sweet pop late in cooking to keep them tender-crisp.
• Chili flakes: A pinch to add a subtle heat that wakes up the salad.
• Pine nuts: Toasted for crunch and a nutty flavor boost.
• Lemon zest: For garnish and a fresh citrus aroma.
• Burrata cheese: Creamy, dreamy, and the perfect finishing touch.

Variations

I love that this Creamy Green Goddess Pasta Salad Recipe is super adaptable, depending on what you have or what flavors you’re craving. I often switch up the herbs or toss in different veggies to keep it fresh and exciting.

• Herb Variations: When I can’t find tarragon, I swap it for fresh parsley or a little cilantro, and it’s still delicious.
• Vegan Version: I’ve experimented once using vegan mayo and coconut yogurt instead of dairy; just add extra avocado to get creaminess.
• Warm Pasta Salad: Sometimes, I skip chilling and serve the salad slightly warm—especially on cooler days; the flavors still shine!
• Extra Protein: Adding grilled chicken or chickpeas is a great way to turn this into a hearty meal for busy nights.

How to Make Creamy Green Goddess Pasta Salad Recipe

Step 1: Cook Pasta to Perfect Al Dente

Start by boiling a large pot of salted water. Once it’s boiling, add your pasta (I love radiatore for this recipe), and cook until just al dente—meaning it still has a little bite. Overcooked pasta can get mushy and won’t hold the dressing well. Once done, drain the pasta and rinse it under cold water to stop cooking and cool it down. Set it aside while you make the dressing.

Step 2: Whip Up Your Creamy Green Goddess Dressing

This is where the magic happens—blend your full-fat Greek yogurt, mayonnaise, fresh basil, tarragon, dill, avocado, lemon juice, red wine vinegar, garlic, Dijon mustard, scallion greens, salt, and pepper until smooth and vibrant. I use a blender or food processor for ease, but a good whisk and some elbow grease work too! Taste the dressing and adjust acidity or salt—this step makes a huge difference, so don’t skip tasting or tweaking.

Step 3: Sauté Veggies to Crispy-Tender Perfection

Heat olive oil in a skillet over medium heat, then add the zucchini and asparagus. Sprinkle with chili flakes, salt, and pepper. Sauté for about 5 minutes, aiming for crispy edges and tender interiors—this balance keeps the salad lively. In the last minute, toss in the petite peas to warm through without losing their snap. This step adds a lovely touch of warmth and color.

Step 4: Mix It All Together

In a large bowl, stir your cooled pasta with the creamy dressing until everything is evenly coated. Then fold in the sautéed veggies gently to keep those tender-crisp bites intact. This is also a great time to add any extra greens or herbs you love. The longer you chill before serving, the more the flavors mingle into something truly dreamy.

Step 5: Chill, Garnish, and Serve

Pop the salad in the fridge for at least 30 minutes if you can wait—trust me, patience pays off here. Just before serving, sprinkle with fresh lemon zest, toasted pine nuts, and dollops of creamy burrata. The combination of lemony brightness, crunchy nuts, and luscious cheese brings everything together for a mouthwatering finish.

How to Serve Creamy Green Goddess Pasta Salad Recipe

Garnishes

I love to finish this salad with a generous sprinkle of fresh lemon zest for zing, crunchy toasted pine nuts for texture, and a few spoonfuls of burrata cheese for that indulgently creamy layer. The burrata melting into the cool salad? Absolute heaven!

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light, balanced meal. I also enjoy serving it alongside crusty bread or a fresh green garden salad for an easy, crowd-pleasing summer spread.

Creative Ways to Present

For parties, I’ve served this pasta salad layered in clear glass bowls or jars so guests can see all the colorful veggies and creamy dressing. It’s such a beautiful presentation, and it feels a little fancy even though it’s so simple to make. You can also spoon it into individual cups with a basil leaf garnish for an elegant appetizer vibe.

Make Ahead and Storage

Storing Leftovers

Leftovers go straight into an airtight container and into the fridge. I find it tastes even better the next day after the flavors have marinated fully. Just be sure to add the burrata fresh when serving again, as it doesn’t keep well.

Freezing

I don’t recommend freezing this Creamy Green Goddess Pasta Salad Recipe because the fresh herbs, creamy dressing, and delicate veggies don’t freeze well—they can get watery or lose their texture. It’s best enjoyed fresh or refrigerated leftovers.

Reheating

If you want to enjoy leftovers warm, I suggest microwaving gently without the dressing first—heat the pasta and veggies alone, then stir in the dressing after warming to keep it fresh and creamy.

FAQs

Final Thoughts

I absolutely love how this Creamy Green Goddess Pasta Salad Recipe comes together with such fresh ingredients and layers of texture—creamy, crunchy, tangy, and herbaceous all at once. When I first tried it, I was hooked, and my family goes crazy for it too. It’s perfect for when you want something that feels special but doesn’t take hours. I really hope you give it a go and find it becoming a staple for your summer meals—it’s one of those recipes I happily make on repeat and always look forward to sharing with friends around the table.

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