Picture this: tender pasta twirled around crisp cucumbers, buttery avocado chunks, and a dressing so vibrant it practically sings with freshness. That’s the magic of Green Goddess Pasta Salad—a dish that tastes like summer in a bowl. Inspired by the legendary 1920s Green Goddess dressing from San Francisco’s Palace Hotel, this recipe takes that classic and turns it into a hearty, satisfying meal that’ll have everyone at the picnic table begging for seconds.
What makes this salad so special? It’s that perfect balance—creamy yet bright, herbaceous but not overwhelming, with textures that dance between silky and crunchy. Whether you’re meal prepping for the week or need a showstopper for your next backyard gathering, this salad delivers every time.
Why This Recipe Works
- Herb Heaven: We’re talking parsley, chives, tarragon, and basil all blended into the most luscious dressing you’ve ever tasted.
- Better With Time: Like a good friendship, this salad only gets better as it sits. The flavors meld and deepen in the fridge.
- Texture Party: Creamy avocado, snappy cucumbers, and perfectly al dente pasta create a symphony in every bite.
- Endlessly Adaptable: Dairy-free? Gluten-free? No problem. This recipe bends to your needs without losing an ounce of flavor.
The Story Behind the Sauce
Back in 1923, a chef at San Francisco’s Palace Hotel whipped up a dressing to honor a popular play called *The Green Goddess*. Fast forward to today, and we’ve taken that iconic sauce and turned it into a hearty pasta salad that’s anything but old-fashioned. It’s the kind of dish that feels both nostalgic and fresh—like your favorite vintage dress paired with modern accessories.
Essential Ingredients & Tools
For the Dressing (The Star of the Show)
- 1.5 cups packed fresh herbs (parsley, chives, basil, and tarragon—the more the merrier)
- 3-4 scallions, white and green parts
- 2 cloves garlic (because what’s life without garlic?)
- 1 lemon, zested and juiced
- 3/4 cup mayonnaise (the glue that holds it all together)
- 1/2 cup sour cream or Greek yogurt for tang
- 3-4 anchovy fillets (or 1 tbsp capers for a vegetarian option)
For the Salad
- 12 oz short pasta (farfalle or fusilli work beautifully)
- 1 medium cucumber, diced
- 1 large avocado, cubed
- Salt and freshly ground black pepper to taste
Tools You’ll Need
- Food processor or blender (for that silky-smooth dressing)
- Large pot and colander (for pasta perfection)
- Mixing bowl and sharp knife
Serves 6-8 | Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes (plus chilling)
How to Make Green Goddess Pasta Salad
- Pasta Perfection: Bring a pot of water to a rolling boil—salt it like the sea. Add your 12 oz short pasta and cook it 1 minute less than the package says. This is the golden rule for al dente pasta, which means “to the tooth” in Italian—just a slight resistance when you bite. Drain and rinse under cold water to stop the cooking, then give it a good shake in the colander.
- Dressing Magic: In your food processor, pulse the 1.5 cups packed fresh herbs, 3-4 scallions, and 2 cloves garlic until they’re finely chopped. Scrape down the sides, then add the 1 lemon, zested and juiced—this brightens everything up. Next, the 3/4 cup mayonnaise and 1/2 cup sour cream or Greek yogurt go in, blending until smooth. Finally, add those 3-4 anchovy fillets (or 1 tbsp capers) for that deep umami flavor. Taste and adjust—maybe a pinch more salt or a squeeze of lemon?
- Marriage of Flavors: In a large bowl, toss the cooled pasta with about three-quarters of the dressing. Let it chill in the fridge for at least an hour (overnight is even better). This rest lets the pasta soak up all that herby goodness.
- The Final Flourish: Right before serving, gently fold in the 1 medium cucumber, diced and 1 large avocado, cubed. Drizzle with the remaining dressing and scatter some extra herbs on top for that Instagram-worthy finish.
Pro Technique
Herb-Infusion Trick: Let the chopped herbs hang out in the 3/4 cup mayonnaise and 1/2 cup sour cream or Greek yogurt for about 10 minutes before blending. This lets their flavors bloom like flowers in spring.
Texture Matters: Add the 1 medium cucumber, diced and 1 large avocado, cubed at the last minute to keep them crisp and fresh. If you’re prepping ahead, toss the avocado with a little lemon juice and press plastic wrap directly on the surface to keep it from browning.
Chef’s Wisdom
Pasta Problems: Overcooked pasta turns to mush. Undercook it slightly—it’ll keep cooking a bit even after you drain it (that’s carryover cooking for you).
Dressing Dilemmas: If your dressing is too thick, thin it with a teaspoon of cold water or lemon juice—not oil, which would dull those vibrant herb flavors.
Storage & Freshness Guide
Short-Term Storage: Keep it in an airtight container for up to 2 days. Press plastic wrap directly on the salad’s surface before sealing to keep air out.
Reviving Leftovers: If the salad dries out, a drizzle of lemon juice or olive oil will bring it back to life.
Food Safety Note: Because of the dairy in the dressing, don’t leave it out for more than 2 hours. For outdoor events, set the bowl on ice to keep it chilled.
Nutrition Profile
This salad walks the line between indulgence and freshness beautifully. You’ve got healthy fats from the avocado, fiber from the veggies and herbs, and just enough carbs to keep you satisfied.
Per Serving:
- Calories: 420
- Protein: 9g
- Carbohydrates: 45g
- Fat: 24g
- Fiber: 5g
Ingredient Variations and Their Impact
- Vegan Version: Swap in vegan mayo and coconut yogurt. Add a tablespoon of nutritional yeast for that umami kick.
- Gluten-Free: Use chickpea or brown rice pasta. Toss in some roasted sunflower seeds for extra crunch.
- Herb Swaps: No tarragon? Try dill or mint instead. A teaspoon of honey can soften stronger herbs like parsley.
- Protein Boost: Add grilled shrimp or chickpeas for a heartier meal.
- Extra Veggies: Throw in blanched asparagus or snap peas for seasonal flair.
Perfect Pairings
Complementary Dishes
- Grilled Lemon Garlic Shrimp: The bright citrus and garlic echo the dressing’s flavors, while the shrimp’s lightness balances the pasta’s richness. Serve chilled alongside the salad.
- Charred Cornbread: A slightly sweet, smoky slice contrasts the herbal notes and adds a comforting texture.
Drinks
- Sauvignon Blanc: Its crisp acidity and herbal undertones mirror the salad’s profile.
- Sparkling Water with Cucumber: A non-alcoholic option that refreshes the palate between bites.
Something Sweet
- Lemon Sorbet: Cleanses the palate with its tartness after the creamy salad.
- Honey-Drizzled Figs: Their natural sweetness and soft texture provide a gentle finish.
FAQs
- Can I use dried herbs?
Fresh is best, but if you must, use 1/3 the amount of dried (except basil and tarragon—they lose too much flavor when dried). - My dressing tastes bland—help!
A little extra lemon juice, salt, or even a pinch of sugar can wake it right up. - Can I freeze this salad?
Unfortunately no—dairy and fresh veggies don’t take kindly to freezing.
Green Goddess Pasta Salad: A Lush, Herb-Lover’s Dream Come True
Make this vibrant Green Goddess Pasta Salad with creamy avocado, crisp cucumber, and a herb-packed dressing. Perfect for picnics and potlucks—get the recipe now!
Ingredients
For the Dressing
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1.5 cups packed fresh herbs (parsley, chives, basil, tarragon)
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3-4 scallions (white and green parts)
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2 cloves garlic
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1 lemon (zested and juiced)
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3/4 cup mayonnaise
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1/2 cup sour cream or Greek yogurt
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3-4 anchovy fillets (or 1 tbsp capers)
For the Salad
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12 oz short pasta (farfalle or fusilli)
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1 medium cucumber (diced)
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1 large avocado (cubed)
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Salt and freshly ground black pepper (to taste)
Instructions
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Cook 12 oz short pasta in heavily salted water for 1 minute less than package instructions. Drain and rinse under cold water.01
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In a food processor, pulse 1.5 cups packed fresh herbs, 3-4 scallions, and 2 cloves garlic until finely chopped. Add 1 lemon, zested and juiced, then blend in 3/4 cup mayonnaise and 1/2 cup sour cream or Greek yogurt until smooth. Add 3-4 anchovy fillets (or 1 tbsp capers) and blend again.02
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Toss cooled pasta with 3/4 of the dressing. Chill for at least 1 hour.03
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Before serving, fold in 1 medium cucumber, diced and 1 large avocado, cubed. Drizzle with remaining dressing.04
