Description
This vibrant Green Goddess Pasta Salad is a refreshing and healthy dish perfect for warm weather or as a flavorful side. Featuring a creamy herb-rich dressing made with fresh basil, spinach, and garlic, this salad combines tender pasta, crunchy asparagus, snap peas, and crisp cucumbers for a delightful texture and taste. The addition of Castelvetrano olives is optional but adds a buttery, slightly tangy note that complements the fresh vegetables beautifully. Easy to prepare and great for meal prep, it keeps well in the fridge for up to 5 days.
Ingredients
Scale
Pasta
- 1 pound short pasta, such as fusillini or casarecce
Dressing
- ¾ cup mayonnaise
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice (from 1 lemon)
- ¼ teaspoon sea salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- ¼ cup loosely packed basil leaves
- 1 cup roughly chopped spinach
Salad Vegetables
- ¼ cup loosely packed basil leaves (plus 6 roughly chopped leaves)
- 2 cups roughly chopped spinach (divided: 1 cup for dressing, 1 cup for salad)
- ¼ cup roughly chopped chives
- ½ pound asparagus, trimmed, cut in half lengthwise, then chopped into 1-inch pieces
- 1½ cups chopped snap peas or 1 cup sweet peas (if using frozen, thawed)
- ½ English cucumber or 4 Persian cucumbers, diced
- 1 cup pitted, halved Castelvetrano olives (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the short pasta and cook according to the package directions until al dente, usually around 8–10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and prevent sticking. If the pasta clumps together, rinse again gently under cold water to separate the pieces.
- Prepare the dressing: While the pasta cooks, place the mayonnaise, extra-virgin olive oil, lemon juice, sea salt, freshly cracked black pepper, garlic cloves, Dijon mustard, ¼ cup loosely packed basil leaves, and 1 cup chopped spinach into a blender. Blend until the mixture is completely smooth and creamy, forming a bright green dressing.
- Combine salad ingredients: In a large bowl, combine the cooked and cooled pasta, the remaining 6 roughly chopped basil leaves, 1 cup chopped spinach, chopped chives, prepared asparagus pieces, snap peas or thawed sweet peas, diced cucumber, and Castelvetrano olives if using.
- Toss with dressing and serve: Pour the prepared green goddess dressing over the pasta salad and toss gently but thoroughly to evenly coat all ingredients. Serve immediately or refrigerate in an airtight container for up to 5 days for flavors to meld and keep fresh.
Notes
- If the pasta sticks together after cooking, rinse it again briefly under cold water to separate the pieces.
- This salad keeps well in the refrigerator for up to 5 days, making it excellent for meal prep or potlucks.
- Castelvetrano olives are optional but add a buttery and slightly tangy flavor that elevates the salad’s taste.
- Use fresh herbs and vegetables for the best flavor and texture.
- You can substitute snap peas with sweet peas if preferred.
