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Green Goddess Pasta Salad Recipe

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4.1 from 2 reviews

This vibrant Green Goddess Pasta Salad combines a creamy, herb-packed dressing with fresh vegetables and tender pasta, creating a refreshing and flavorful dish perfect for lunch, picnics, or light dinners. The salad features a homemade Green Goddess dressing made with fresh basil, anchovies, and garlic, balanced with sour cream and mayonnaise, tossed together with cherry tomatoes, marinated artichokes, peppers, olives, mozzarella, and peppery arugula.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Ingredients

Green Goddess Dressing

  • 1 cup (250g) mayonnaise
  • 4-5 green onions (white and green parts)
  • 1 cup (30g) fresh basil leaves
  • Juice of 1 lemon
  • 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

  • 1 lb (450g) short pasta (cooked 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 other micro herbs (optional)

Instructions

  1. Make the Green Goddess Dressing: Combine mayonnaise, green onions, fresh basil, lemon juice, garlic, anchovies, black pepper, and salt in a food processor or blender. Process until smooth and creamy. Stir in the sour cream and adjust salt to taste.
  2. Prepare the Dressing: Set aside the dressing until needed. Reserve 1/2 cup for the pasta salad and store any remaining dressing in the refrigerator for up to one week.
  3. Cook the Pasta: Boil the short pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  4. Combine Salad Ingredients: In a large bowl, toss together halved cherry tomatoes, chopped peppers, marinated artichokes, black olives, arugula, and cooled pasta.
  5. Add Dressing and Mix: Add 1/2 cup of the Green Goddess dressing and salad cress (if using) to the bowl with the salad ingredients. Gently mix everything until evenly coated with the dressing.
  6. Chill and Serve: Refrigerate the pasta salad for 1 hour before serving to allow flavors to meld and for a refreshing taste.

Notes

  • Adjust salt in the dressing to suit your taste preference.
  • You can substitute the anchovies with capers for a vegetarian version, though it will alter the traditional flavor.
  • Use any short pasta like fusilli, penne, or farfalle for best results.
  • Chilling the salad enhances the flavors and makes it more refreshing.
  • The dressing can be made in advance and stored in the refrigerator for up to one week.

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