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You have to make this Green Goddess Pasta Salad, like, yesterday! It’s creamy, herby, and loaded with fresh veggies. My recipe is made for busy moms who need something quick, healthy, and the best flavor possible!
Why You Need This Pasta Salad in Your Life!
- Crazy Easy & Ready in 10 Minutes! No complicated steps. Make your pasta, add your ingredients, give it a quick stir, and you’re good to go!
- Trendy to Practical: I wanted to take out the tedious chopping of the original trendy TikTok green goddess salad and make it easier and just as delicious!
- For BBQs, Lunches, and Lazy Days! This salad is perfect to take to any gathering. You can also meal prep for yourself and make it a heartier meal by adding grilled chicken or salmon.
Ingredients Needed
- Pick Your Perfect Pasta: I used fusilli, but any short pasta works great! Just be sure to cook it al dente so it stays firm and holds up in the dressing. Here are some pasta ideas: Rotini, Rigatoni, Penne, Farfalle, Shells, Orecchiette, Cavatappi, or whatever you have on hand.
- For the Dressing: I made the green goddess dressing in a blender, using my recipe, but you can also use a store bought green goddess dressing to make this recipe that much easier!
How to Make Green Goddess Pasta Salad
Whipping up this Green Goddess Pasta Salad is quick and effortless! In just a few simple steps and 10 minutes, you’ll have a fresh and delicious dish.
- Combine Salad Ingredients: Add the cooked pasta, tomatoes, arugula, peas, asparagus, green onions, pine nuts, and parmesan cheese to a large bowl and then toss to combine.
- Toss the Salad with the Dressing: Add the green goddess dressing and toss until evenly coated. Top with fresh basil, if desired, and serve immediately.
How to Store Leftover Green Goddess Pasta Salad
Whether you’re making it ahead of time or saving leftovers, here’s how to store it for the best results!
- In the Fridge: Store pasta salad in an airtight container in the fridge for up to 4 days. But the longer the salad sits, the more the arugula will wilt.
- Making Ahead: For the freshest bites, I recommend serving this salad right away. If you want to prepare it up to 24 hours in advance, I recommend leaving the arugula and tomatoes on the side. Add them to the salad and toss everything together before serving.
More Delicious Pasta Salad Recipes
There’s always a place for pasta salad on the table! It’s the perfect go-to side dish, especially in the summer. Here are a few of my favorite recipes that I think you’ll enjoy as well!
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Green Goddess Pasta Salad
Ingredients
- 1 pound cooked pasta
- 1 pint halved cherry tomatoes
- 2 cups arugula
- 1 cup shelled sugar snap peas
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- ¼ cup thinly sliced green onions
- 1 cup toasted pine nuts
- ½ cup grated parmesan cheese
- 1 ½ cups green goddess dressing homemade or store-bought
- fresh basil for garnish
Instructions
- Add 1 pound cooked pasta, 1 pint halved cherry tomatoes, 2 cups arugula, 1 cup shelled sugar snap peas, 1 bunch asparagus, ¼ cup thinly sliced green onions, 1 cup toasted pine nuts, and ½ cup grated parmesan cheese to a large bowl and toss to combine.
- Top with 1 ½ cups green goddess dressing and toss until evenly coated. Top with fresh basil for garnish, if desired, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the first time I’ve seen shelled sugar snap peas in a recipe. Isn’t the whole point of sugar snap peas that you can eat the whole thing, pod and all? Just curious. Sounds delicious.
Great question, and you’re right! Sugar snap peas are usually eaten whole. I shelled them here for texture and to blend in more smoothly, but you can use the whole pod if you want that extra crunch.