Description
Creamy Green Goddess Pasta Salad combines tender pasta tossed in a vibrant, herb-packed Greek yogurt and mayonnaise dressing with crisp sautéed zucchini, asparagus, and peas. Finished with fresh lemon zest, pine nuts, and creamy burrata, this refreshing pasta salad is perfect for summer gatherings, potlucks, or light meals.
Ingredients
Units
Scale
Dressing
- 3/4 cup full-fat Greek yogurt
- 1/2 cup mayonnaise
- 1 large bunch fresh basil
- 1/4 cup fresh tarragon leaves
- 1/4 cup fresh dill
- Additional fresh herbs like parsley, mint, cilantro, or chives (optional)
- 2 scallions (green parts only)
- 1/2 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
Pasta and Vegetables
- 1 lb. pasta (radiatore, shellbow, fusilli, or any short pasta with ridges to hold dressing)
- 1/2 Tbsp. olive oil
- 1 large zucchini, quartered
- 1 bunch asparagus, cut into 1 inch sections
- 1 cup petite peas
- Pinch of chili flakes
- Salt and pepper to taste
Garnish
- Pine nuts
- Fresh lemon zest
- Burrata cheese
Instructions
- Boil pasta: Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions. Drain and rinse with cold water to stop the cooking process, then set aside to cool.
- Make the dressing: While pasta cooks, combine Greek yogurt, mayonnaise, fresh basil, tarragon, dill, optional herbs, scallions, avocado, red wine vinegar, lemon juice, garlic, Dijon mustard, salt, and pepper in a blender or food processor. Blend until smooth and well combined. Taste and adjust seasoning as desired.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add zucchini and asparagus, sprinkle with chili flakes, salt, and pepper. Sauté for about 5 minutes until tender-crisp with slight browning. In the last minute, stir in the petite peas; cook until heated through.
- Combine pasta and dressing: Transfer the drained pasta to a large bowl and pour the creamy dressing over it. Stir gently to coat all the pasta evenly with the dressing.
- Add sautéed vegetables: Fold the warm sautéed zucchini, asparagus, and peas into the dressed pasta until evenly distributed.
- Chill: Refrigerate the pasta salad for at least 30 minutes to meld flavors and serve cold or at room temperature.
- Garnish and serve: Before serving, top with fresh lemon zest, toasted pine nuts, and torn or sliced burrata cheese. Enjoy this refreshing and herbaceous pasta salad!
Notes
- Use pasta shapes with ridges like radiatore or fusilli to better hold the creamy dressing.
- Feel free to add additional fresh herbs such as parsley, mint, cilantro, or chives for more flavor complexity.
- Serve chilled or at room temperature for the best texture and flavor balance.
- This salad can be made a few hours ahead and kept refrigerated; just add burrata and nuts before serving.
- To toast pine nuts, lightly warm them in a dry pan over medium heat until golden and fragrant, about 3-4 minutes, stirring frequently.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 118 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 7 mg
