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Green Goddess Pasta Salad on marble table by a sunlit window.

Green Goddess Pasta Salad (Creamy, Healthy, with Greek Yogurt)

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 8 ounces (230 g) short pasta fusilli, rotini, farfalle
  • 1 can chickpeas 15 oz / 400 g can – drained and rinsed
  • 1 cup (140 g) cucumber diced
  • 1 cup (150 g) cherry tomatoes halved
  • ½ cup (65 g) green olives halved
  • ⅓ cup (50 g) red onion chopped
  • ⅓ cup (40 g) walnuts

Green Goddess Dressing

  • 1 cup (240 g) Greek yogurt or thick non-dairy yogurt
  • ½ ripe avocado
  • 1 packed cup (25 g) fresh herbs mix basil, parsley, and a little dill
  • 2 packed cups (60 g) baby spinach or arugula for a more peppery taste
  • 2 tablespoons (ml) olive oil extra virgin
  • 2 tablespoons (30 ml) lemon juice or more to taste
  • 1 small clove garlic
  • ¼ cup (25 g) grated parmesan or nutritional yeast
  • ½ teaspoon salt plus black pepper to taste

  • Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces short pasta and cook until tender. Drain and rinse it under cold water for 10 seconds. Set aside.
    Step 1 Boiled pasta draining in colander with steam rising in natural window light.
  • Make the dressing: To a blender add 1 cup Greek yogurt, ½ ripe avocado, 1 packed cup fresh herbs, 2 packed cups baby spinach, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 small clove garlic, ¼ cup grated parmesan, ½ teaspoon salt, and pepper.
    Blend until smooth, adding a little water until creamy and pourable. Taste and adjust.
    Step 2 Greek yogurt and herbs blended into smooth green dressing in jar.
  • Prepare the salad: To a large bowl, add cooked pasta, 1 can chickpeas (rinsed), 1 cup cucumber (diced), 1 cup cherry tomatoes (halved), ½ cup green olives (halved), and ⅓ cup red onion (chopped).
    Tip: For extra protein, you can add cooked tofu or shredded chicken.
    Step 3 Cooked pasta in a large bowl with chopped vegetables.
  • Finish and serve: Pour the dressing over the salad. Toss well until everything is coated. Top with ⅓ cup walnuts. Taste and add more salt or lemon if needed.
    Step 4 Finished pasta salad gently mixed and served on a platter.
Substitutions
  • Pasta → gluten-free pasta, whole wheat pasta, or small shapes like penne
  • Chickpeas → white beans, lentils, or leave out
  • Cucumber → celery, zucchini, or bell peppers
  • Cherry tomatoes → diced tomatoes or roasted red peppers
  • Green olives → black olives or capers
  • Red onion → shallots or green onions
  • Walnuts → almonds, pecans, or skip
  • Greek yogurt → low-fat Greek yogurt, Skyr, or thick plant-based yogurt
  • Spinach or arugula → kale (softened), mixed greens, or herbs only
  • Avocado → extra yogurt, a splash of olive oil, or 2 tablespoons of mayo
  • Fresh herbs → basil, parsley, dill, cilantro, or mint
  • Olive oil → any mild oil
  • Lemon juice → lime juice or a splash of vinegar
  • Garlic → garlic-infused oil or skip
  • Parmesan → nutritional yeast or vegan parmesan
 
Tips
  • Salt the pasta water well → better flavor from the start
  • Rinse pasta briefly → keeps it firm, not mushy, 10 seconds is enough
  • Start with ¾ dressing → add more if needed
  • Blend dressing smooth → coats everything better
  • Cut veggies small → better bites every time
  • Use spinach for mild → arugula for a peppery kick
  • Add protein if you like → 1 - 2 cups baked tofu or shredded chicken
  • Store in the fridge → up to 3 days in an airtight container
  • Refresh before serving → stir in a little dressing or water
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