Green Goddess Pasta Salad Recipe
A vibrant and creamy Green Goddess Pasta Salad featuring al dente fusili pasta, tender asparagus, and a flavorful herb-infused Greek yogurt dressing. This refreshing salad is packed with fresh basil, parsley, dill, chives, green olives, chickpeas, and crumbled feta cheese, perfect for a light lunch or a side dish for gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 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
Dressing
- 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
Additional Ingredients
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1/2 c. crumbled feta, divided
Instructions
- Cook pasta and asparagus: Bring a large pot of salted water to a boil. Cook fusili pasta according to package directions until al dente, stirring occasionally. Add asparagus pieces to the boiling water during the last 3 minutes of cooking. Drain the pasta and asparagus and let them cool completely.
- Make the dressing: In a blender or food processor, pulse garlic, Greek yogurt, mayonnaise, Parmesan cheese, and lemon juice until well combined. Add fresh basil, parsley, chives, dill, and a pinch of crushed red pepper flakes. Season with salt and freshly ground black pepper. Blend until the dressing is smooth. Taste and adjust seasoning as needed.
- Combine salad ingredients: Transfer the cooled pasta and asparagus to a large mixing bowl. Add chickpeas, cucumbers, green olives, and 1/4 cup of crumbled feta cheese. Pour the herb dressing over the salad and toss gently but thoroughly to combine.
- Serve: Transfer the pasta salad to a serving dish. Top with the remaining 1/4 cup crumbled feta and garnish with additional fresh herbs if desired. Serve chilled or at room temperature.
Notes
- For best results, use whole fat Greek yogurt for a richer and creamier dressing.
- The asparagus should be tender yet crisp; do not overcook during boiling.
- Fresh herbs can be adjusted to your liking or substituted with other favorites like tarragon or mint.
- This salad can be made a few hours ahead and kept refrigerated to allow flavors to meld.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
Keywords: Green Goddess, pasta salad, fusili pasta, asparagus, chickpeas, Greek yogurt dressing, fresh herbs, feta cheese, healthy salad, vegetarian, summer salad
Find it online: https://kitchenbyclara.com/green-goddess-pasta-salad-recipe/
