This Green Goddess Pasta Salad recipe is the perfect side dish for summer! Filled with fresh veggies and topped with a tangy and herbaceous homemade dressing this pasta salad is loaded with flavor. Made in 20 minutes this is sure to become a modern summer classic.

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When summer rolls around you can bet I’ll be making pasta salad recipes on repeat, and this Green Goddess Pasta Salad is one of my favorites. Loaded with tons of veggies and tossed with a flavorful dressing packed with fresh herbs this pasta salad is full of flavor.

Delicious as a side dish for a summer bbq or potluck this pasta salad is also great as a make-ahead lunch or dinner served alongside your favorite protein like chicken, steak or seafood. For more great summer side dishes take a look at my Mediterranean Pasta Salad, Mustard-Dill Potato Salad and Cilantro-Lime Coleslaw.

Ingredients

Dried pasta such as shells, penne, farfalle
Peas, fresh or frozen
Asparagus
Persian cucumbers
Mozzarella pearls

For the Green Goddess Dressing

Greek yogurt
Flat leaf parsley
Chives
Red wine vinegar
Fresh lemon juice
Dijon mustard
Kosher salt
Ground black pepper

Cooking Tips and Variations

Feel free to use your favorite pasta shapes. I love using shells for pasta salad (and especially one with peas, the perfect bite is getting a shell with a pea inside like a little pearl) but any short pasta shapes designed to catch the sauce will work. I recommend rigatoni, penne, fusilli, gemelli or orecchiette.
Fresh or frozen peas work well in this recipe, use whatever you prefer or have on hand
Instead of mozzarella pearls you could use goat cheese, feta or parmesan cheese
Add or substitute your favorite green veggies like broccoli, fresh snap peas, fresh spinach or green olives
I’ve made this homemade greek goddess dressing with greek yogurt since I always have have some in my fridge but you can also use mayonnaise or sour cream for the dressing if that’s what you like
Feel free to change up the herbs in the greek goddess dressing. Fresh basil, mint and oregano would be great options as well as a clove of garlic

How to Make Green Goddess Pasta Salad

Bring a large pot of water to a boil and cook the pasta per package instructions. When there is 2 minutes remaining add the sliced asparagus and peas into the pot of boiling water with the pasta. Drain the pasta and vegetables in a large colander and rinse with cold water to stop the cooking process. Transfer to a large bowl for serving.

While the pasta is cooking prepare the dressing. Add the Greek yogurt, parsley, chives, dill, vinegar, mustard, salt and pepper to a food processor or blender. Blend until smooth.

Add the cucumbers and mozzarella pearls to the pasta bowl. Drizzle the green goddess dressing over the pasta and toss well to combine. Serve as desired.

Storage

Store leftove pasta salad in an airtight container in the refrigerator for up to 3 days.

If you like this Green Goddess Pasta Salad be sure to take a look at some of my other recipes!

Balsamic Marinated Tomatoes

Mediterranean White Bean Salad

Cucumber Tomato Salad with Feta

Cucumber Avocado Gazpacho

Lemon Ricotta Pasta

If you make this Green Goddess Pasta Salad please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!