Creamy Green Goddess Pasta Salad with Avocado and Fresh Herbs

Spring and summer are not just grilling season — they’re pasta salad season too. This Green Goddess Pasta Salad is a bright, herb-forward side that’s perfect for potlucks, backyard barbecues, or weeknight dinners. It’s easy to scale for a crowd, comes together quickly, and is a great way to use up leftover herbs.

This pasta salad is creamy without being heavy thanks to a yogurt-based Green Goddess sauce. I like to use a mix of fresh dill, basil, and mint for a bright, layered herb flavor, but you can swap in cilantro or parsley if that’s what you have on hand. Orecchiette adds a nice bite, but rotini, fusilli, or penne work just as well.

Green Goddess Pasta Salad Ingredients

• For the Green Goddess Sauce:
  • 5 ounces full-fat Greek yogurt (about 2/3 cup)
  • 2 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups fresh herbs total (for example: 1 cup basil leaves, 1/4 cup chopped dill, 1/4 cup mint leaves; cilantro or parsley are fine)
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 1/2 lemon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
• For the Pasta Salad:
  • 16 ounces orecchiette pasta (or rotini, fusilli, penne)
  • 1 bunch asparagus, woody ends removed and cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 teaspoon kosher salt (for the pasta water)
  • 1/2 teaspoon freshly ground black pepper (adjust to taste)
  • 1 teaspoon crushed red pepper flakes (optional, for a touch of heat)

Green Goddess Pasta Salad Step-by-Step

Step One: Bring a pot of water to a boil

Bring a large pot of salted water to a rolling boil. Use about 1 teaspoon kosher salt for this batch so the pasta and vegetables cook with flavor.

Step Two: Make the Green Goddess sauce

In a blender or with an immersion blender, combine the Greek yogurt, garlic, olive oil, fresh herbs, lemon juice, lemon zest, salt, and pepper. Blend until completely smooth and bright green. Taste and adjust seasoning — a little extra lemon or salt can make the flavors pop.

Step Three: Cook the pasta and veggies

Add the pasta to the boiling water and cook according to package directions. When the pasta has about two minutes left, add the asparagus pieces and frozen peas to the pot so they cook briefly with the pasta and stay tender-crisp.

Step Four: Assemble the salad

Drain the pasta and vegetables, then return them to a large bowl. Let everything cool for about five minutes so the yogurt-based sauce doesn’t break down. Stir in the Green Goddess sauce, taste, and add extra salt, pepper, or red pepper flakes if desired. Toss until well coated. Serve warm or chill in the refrigerator until ready to serve.

Tips, Variations, and Serving Suggestions

Want to customize this salad? Here are a few ideas:

• Herb swaps: Cilantro or flat-leaf parsley make excellent substitutes for or additions to the basil-dill-mint mix.
• Pasta choices: Any short, ridged pasta that holds sauce works well — rotini, fusilli, or penne are great alternatives.
• Add-ins: Cherry tomatoes, chopped cucumber, sliced radishes, or toasted pine nuts add color and texture.
• Protein: Serve alongside grilled chicken, steak, or salmon, or toss in shredded rotisserie chicken to make it a main dish.
• Make-ahead: The sauce can be made the day before and refrigerated. Toss with warm pasta just before serving or chill the entire salad for an hour so flavors meld.
• Storage: Store leftovers in an airtight container in the refrigerator for 2–3 days. The yogurt-based dressing keeps well, though the pasta will absorb some sauce over time.

Recipe FAQs

More pasta salad recipe ideas

• Creamy Italian Pasta Salad
• Grilled Antipasto Pasta Salad
• Smoky Romesco Pasta Salad

I hope you enjoy this Green Goddess Pasta Salad all season long — it’s fresh, easy, and a reliable crowd-pleaser. If you make it, leave a comment with your favorite herb combination or any tasty additions you tried.

Photography and styling by Eat Love Eats.