Name: Green Goddess Pasta Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: Kosher salt; 1 lb. fusili pasta; 8 oz. asparagus, trimmed, cut into 2″ pieces on a bias; 2 Persian cucumbers, cut into half-moons; 1 c. green olives, pitted, halved; 1 garlic clove; 1 c. Greek yogurt, preferably whole fat; 1/4 c. mayonnaise; 1/4 c. shredded Parmesan; 1 lemon, juiced; 1 c. packed fresh basil leaves, plus more for serving (optional); 1/2 c. packed fresh parsley leaves, plus more for serving (optional); 1/4 c. chopped chives, plus more for serving (optional); 1/4 c. packed fresh dill, plus more for serving (optional); Pinch of crushed red pepper flakes; Freshly ground black pepper; Kosher salt, to taste; 1 (15-oz.) can chickpeas, drained and rinsed; 1/2 c. crumbled feta, divided

Ingredients

Kosher salt

1 lb. fusili pasta

8 oz. asparagus, trimmed, cut into 2″ pieces on a bias

1 garlic clove

1 cup Greek yogurt, preferably whole fat

1/4 cup mayonnaise

1/4 cup shredded Parmesan

1 lemon, juiced

1 cup packed fresh basil leaves, plus more (optional) for serving

1/2 cup packed fresh parsley leaves, plus more (optional) for serving

1/4 cup chopped chives, plus more (optional) for serving

1/4 cup packed fresh dill, plus more (optional) for serving

Pinch of crushed red pepper flakes

Freshly ground black pepper

1 (15-oz.) can chickpeas, drained, rinsed

2 Persian cucumbers, cut into half-moons

1 cup green olives, pitted, halved

1/2 cup crumbled feta, divided

Instructions

Step 1: In a large pot of boiling salted water, cook fusili pasta according to package directions until al dente. Add the asparagus pieces during the last 3 minutes of cooking. Drain the pasta and asparagus, then set aside to cool.

Step 2: In a blender or food processor, combine garlic, Greek yogurt, mayonnaise, Parmesan, and lemon juice. Pulse until well mixed.

Step 3: Add basil, parsley, chives, dill, crushed red pepper flakes, salt, and freshly ground black pepper to the blender. Blend until the dressing is smooth. Taste and adjust seasoning if necessary.

Step 4: In a large bowl, combine the cooled pasta and asparagus with chickpeas, cucumbers, green olives, and 1/4 cup of the crumbled feta.

Step 5: Pour the herb dressing over the pasta mixture and toss gently to coat everything evenly.

Step 6: Top the salad with the remaining 1/4 cup feta and additional fresh herbs if desired. Serve chilled or at room temperature.

Tips & Variations

For a nutty crunch, sprinkle toasted pine nuts or slivered almonds over the salad before serving.

If you prefer a dairy-free version, substitute the yogurt and mayonnaise with vegan alternatives and omit the Parmesan and feta.

Try adding grilled chicken or shrimp for a protein boost that turns this salad into a complete meal.

Use fresh lemon zest in the dressing for an extra burst of citrus flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time but it’s best enjoyed within the first day for optimal freshness. When ready to serve, you can toss it again and let it sit at room temperature for 15 minutes to soften the flavors. Avoid freezing, as the texture of the dressing and vegetables may change.

FAQs

Can I make this salad in advance?

Yes, you can prepare the salad a few hours or a day ahead. Keep it refrigerated and toss just before serving to refresh the flavors and texture.

What can I substitute for asparagus if it’s out of season?

Green beans or broccoli florets work well as alternatives. Blanch them briefly before adding to the pasta salad to keep their crunch and color.