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Green Goddess Pasta Salad Recipe

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4.3 from 13 reviews

This vibrant Green Goddess Pasta Salad combines a creamy, herbaceous dressing with al dente pasta and a colorful mix of fresh vegetables and mozzarella for a refreshing and flavorful dish perfect for warm days or light meals.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Green Goddess Dressing

  • 1 cup/250g mayonnaise
  • 4-5 green onions (white and green parts)
  • 1 cup/30g fresh basil leaves
  • 1 lemon (juice only)
  • 2 cloves garlic
  • 2 anchovies
  • 0.5-1 tsp salt (adjust to taste)
  • 1 tsp black pepper
  • 2/3 cup/175g sour cream

Pasta Salad

  • 200g/7oz short pasta such as fusilli or riccioli (boiled al dente)
  • 1 cup/200g cherry tomatoes (red and yellow), halved
  • 1 cup/100g marinated artichokes, halved or quartered
  • 1 yellow or red pepper, chopped
  • 1/4 cup/4 tbsp black olives (pitted)
  • 1 cup/200g small mozzarella balls
  • 2 cups/50g arugula/rocket
  • 2 tbsp salad cress or any other micro herbs (optional)

Instructions

  1. Prepare the Green Goddess Dressing: Combine mayonnaise, green onions, basil leaves, lemon juice, garlic, anchovies, black pepper in a food processor or blender. Process until smooth.
  2. Incorporate sour cream and salt: Stir the sour cream and salt into the blended mixture, adjusting salt to taste. Set aside until ready to use. Use half of this dressing for the salad and refrigerate the rest for up to one week.
  3. Cook the pasta: Boil the short pasta according to the package instructions until al dente. Drain and rinse under cold water to cool, then set aside.
  4. Combine salad ingredients: In a large bowl, mix halved cherry tomatoes, chopped peppers, marinated artichokes, black olives, and arugula. Add the cooled pasta and 1/2 cup of the green goddess dressing. Optionally, add salad cress or micro herbs.
  5. Chill before serving: Gently toss the salad to combine all ingredients well. Place in the refrigerator and chill for at least 1 hour to allow flavors to meld before serving.

Notes

  • The dressing can be made ahead and stored in the refrigerator for up to one week.
  • Use any short pasta shape you prefer such as fusilli or riccioli.
  • Adjust the saltiness of the dressing according to taste, considering the anchovies already add salt.
  • Adding salad cress or micro herbs is optional but adds a fresh peppery note.
  • Chilling the salad enhances the flavor development and texture.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/green-goddess-pasta-salad-recipe/