Spring Green Goddess Pasta (Printable)

A vibrant pasta dish featuring fresh peas, herbs, and creamy green goddess dressing for springtime meals.

# What You’ll Need:

→ Pasta

01 - 8 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 small cucumber, thinly sliced
05 - 2 cups baby spinach, roughly chopped
06 - 2 spring onions, thinly sliced
07 - 1 small avocado, diced

→ Green Goddess Dressing

08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 1/4 cup fresh parsley leaves
11 - 1/4 cup fresh basil leaves
12 - 2 tablespoons fresh chives, chopped
13 - 1 tablespoon fresh tarragon leaves, optional
14 - 2 tablespoons fresh lemon juice
15 - 1 small garlic clove
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Garnish

19 - 2 tablespoons toasted pine nuts, optional
20 - Extra chopped fresh herbs such as parsley, chives, and basil

# How-To:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the peas and sugar snap peas. Drain and rinse under cold water to stop the cooking process. Set aside.
02 - While the pasta cooks, prepare the dressing by combining Greek yogurt, mayonnaise, parsley, basil, chives, tarragon if using, lemon juice, garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
03 - In a large bowl, combine the cooled pasta and peas with cucumber, spinach, spring onions, and diced avocado.
04 - Pour the dressing over the salad and toss gently to coat everything evenly.
05 - Garnish with toasted pine nuts and extra fresh herbs before serving.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can make it on a whim without the stress.
  • The creamy green goddess dressing tastes restaurant-quality but uses ingredients you probably already have at home.
  • It actually tastes better the next day as the flavors settle, making it perfect for meal prep or bringing to gatherings.
02 -
  • If you add the avocado too early, it browns and turns gray—wait until just before serving, or toss it gently in a bit of lemon juice to protect it.
  • Don't drain the hot pasta and let it sit warm, or the greens will wilt; rinsing under cold water is the one non-negotiable step that keeps everything fresh and crisp.
  • The dressing can be made up to 2 days ahead and actually tastes better as the flavors meld, so you can prep everything except assembly the night before.
03 -
  • Make a double batch of the dressing and use it on roasted vegetables, grain bowls, or as a dip for fresh vegetables throughout the week.
  • If you don't have a blender, finely mince all the herbs and whisk everything together by hand—it takes a few extra minutes but gives you slightly more textured dressing that some people actually prefer.
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