Green goddess pasta salad is a fresh, creamy pasta dish made by tossing cooked pasta in a bright green dressing of avocado, basil, Greek yogurt, and lemon juice, then mixing in cucumber and cherry tomatoes. It takes about 10 minutes of hands-on time, requires no cooking beyond boiling the pasta, and works as a light lunch, a meal-prep side, or a potluck dish.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Category: Pasta salad, side dish
Why You’ll Love This Green Goddess Pasta Salad
- Comes together in about 10 minutes of active prep, most of it just blending the dressing.
- Naturally vegetarian and easy to make vegan with a simple swap.
- The avocado-Greek yogurt dressing is creamy without being heavy, unlike mayo-based pasta salads.
- Holds up well for meal prep and travels easily to potlucks and cookouts.
Ingredients You’ll Need
- 1 pound short pasta (rotini or fusilli work best)
- 1 ripe avocado
- 1 cup fresh basil leaves
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- Salt and pepper, to taste
How to Make Green Goddess Pasta Salad
- Cook the pasta according to the package directions until al dente. Drain and let cool slightly.
- Make the dressing: In a blender or food processor, combine the avocado, basil, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and bright green.
- Toss the pasta with the dressing until every piece is evenly coated.
- Fold in the cherry tomatoes and diced cucumber.
- Chill for 30 minutes for the best flavor, or serve immediately if you’re short on time.
Tips for the Best Green Goddess Pasta Salad
- Add the dressing gradually and taste as you go — you want the pasta well-coated, not swimming in dressing.
- If making this ahead, toss the avocado with a little extra lemon juice first to help slow down browning.
- Salt the pasta water generously; it’s your only chance to season the pasta itself.
- Let the pasta cool for a few minutes before adding the dressing so it doesn’t break down the avocado.
Variations to Try
- Add shredded or grilled chicken to turn this into a full main-dish salad.
- Swap the Greek yogurt for mayonnaise for a richer, more traditional dressing.
- Crumble in feta cheese for a salty, tangy contrast to the creamy dressing.
How to Store It
Store in an airtight container in the refrigerator for up to 2 days. The avocado dressing may darken slightly over time, but the flavor and texture stay good.
Frequently Asked Questions
Can I make green goddess pasta salad ahead of time?
It’s best enjoyed within 24 hours because the avocado-based dressing is freshest right after mixing.
Is this recipe vegetarian?
Yes, it’s naturally vegetarian as written.
Can I make it vegan?
Yes — substitute a plain plant-based yogurt for the Greek yogurt.
What’s the best pasta shape to use?
Short, ridged shapes like rotini or fusilli hold the dressing better than long noodles.
Green Goddess Pasta Salad Recipe
Ingredients
Equipment
Method
- Step 1: Cook pasta according to package directions until al dente; drain and cool slightly.
- Step 2: Blend avocado, basil, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth.
- Tip: Add the dressing gradually — you want the pasta well-coated, not swimming in dressing.
- Step 3: Toss the pasta with the dressing until evenly coated.
- Step 4: Fold in the cherry tomatoes and diced cucumber.
- Step 5: Chill for 30 minutes, or serve immediately.
- Tip: Toss the avocado with a little extra lemon juice first if making ahead, to slow down browning.