Pin it Last summer, a friend brought this vibrant green goddess pasta salad to a rooftop dinner, and I watched people go back for thirds without realizing it was completely vegan. The bright herb dressing was so creamy and luxurious that nobody missed dairy for a second. What stuck with me wasn't just how good it tasted, but how effortless it seemed to make something that felt indulgent while still being light enough for a warm evening. I've been making it ever since, tweaking it based on whatever herbs are thriving in my kitchen garden.
I remember making this for a potluck where half the table was vegan and half weren't, and it disappeared while the other salads sat untouched. One person asked if it had anchovies because the depth of flavor felt so savory and complete. Watching that moment, I realized this recipe works because it doesn't try to mimic anything—it's genuinely delicious on its own terms, which is maybe the best compliment a plant-based dish can get.
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Ingredients
- Short pasta (fusilli, rotini, or shells), 300 g: The shape matters because it catches the dressing in all those little curls and ridges, so skip the spaghetti and go for something with texture.
- Frozen peas, 1 cup: Frozen is actually better than fresh here because they're picked at peak sweetness and thaw to the perfect tender texture without getting mushy.
- Cucumber, 1 small, diced: This adds a cooling crunch that keeps everything from feeling too heavy, especially on warm days.
- Baby spinach, 1 cup, roughly chopped: The tender leaves wilt slightly into the dressing rather than staying stubbornly raw, which creates this nice tender texture throughout.
- Radishes, 1/2 cup, thinly sliced: They provide a peppery bite and stay crisp even after sitting in the dressing, giving you little flavor surprises with each bite.
- Scallions, 1/3 cup, thinly sliced: Use both white and light green parts for a gentle onion flavor that doesn't overpower the herbs.
- Vegan mayonnaise, 1/2 cup: This is the creamy base—pick a brand you actually like eating because you'll taste it directly.
- Plant-based yogurt, 1/4 cup unsweetened: The tang here balances the richness and keeps the dressing from feeling one-dimensional.
- Fresh basil, parsley, chives, and tarragon: These four herbs are the soul of the dish, so use them fresh if you can and don't skip the tarragon—it adds a subtle licorice note that makes people wonder what you did differently.
- Lemon juice, 2 tbsp: Lemon keeps everything bright and prevents the dressing from tasting flat.
- Olive oil, 1 tbsp: A good quality one makes a difference in the final taste.
- Garlic, 1 small clove: Just one, blended into the dressing for background depth rather than a sharp garlic punch.
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Instructions
- Cook the pasta until it's just right:
- Bring a big pot of salted water to a rolling boil and add your pasta, cooking until it's al dente—that moment when it still has a tiny bit of resistance when you bite it. This matters because warm pasta will absorb the dressing better than cold, rigid pasta will, but you want it cooled before mixing so it doesn't wilt the fresh herbs.
- Drain and cool your pasta:
- Once it's done, drain it in a colander and rinse under cold running water while stirring gently with your fingers. The rinsing stops the cooking process and removes excess starch so the salad won't turn gluey after sitting.
- Make the dressing while pasta cooks:
- Throw all the dressing ingredients—mayo, yogurt, basil, parsley, chives, tarragon, lemon juice, olive oil, garlic, salt, and pepper—into a blender or food processor. Pulse until smooth and creamy, then taste it straight from the spoon and adjust seasoning until it tastes bright and alive.
- Assemble everything in one big bowl:
- Once the pasta is cool enough to touch comfortably, toss it together with the peas, cucumber, spinach, radishes, and scallions. The spinach will wilt slightly from the residual warmth, which is exactly what you want.
- Dress the salad and taste as you go:
- Pour the creamy dressing over everything and toss gently but thoroughly so every piece gets coated. Taste it now and add more lemon juice, salt, or fresh herbs if it needs brightness or seasoning.
- Finish with fresh herbs and let it rest:
- Transfer to your serving dish and sprinkle sliced basil and toasted sunflower seeds on top. If you have time, let it chill for an hour or two before serving—the flavors meld and deepen, though it's honestly delicious warm right away too.
Pin it There's something almost meditative about slicing fresh herbs for this salad, especially when you're making it on a quiet morning before the day gets loud. The smell that rises from your cutting board—basil, parsley, chives all together—already tells you this is going to taste alive and vibrant. That's the moment I know it's going to be good.
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Why This Works Without Dairy
The secret isn't pretending that vegan mayo and yogurt are exactly like their dairy versions, because they're not and don't need to be. Instead, this dressing leans into what plant-based ingredients actually do well—they create a smooth, neutral base that lets the fresh herbs and lemon juice shine without competition. The herbs are doing the heavy lifting here, not the mayo, which is why the flavor feels so fresh and complete rather than like something's missing.
Timing and Storage Matters
Make this salad no more than a few hours before you plan to eat it if you want the vegetables to stay crisp and the herbs to keep their color. If you're prepping for a picnic or potluck, you can cook the pasta the day before and store it in the fridge in an airtight container, then dress it right before you leave. I've found that keeping the dressing separate until the last moment is the real trick—it transforms from side dish to fresh, bright meal in those final minutes of tossing.
Variations That Actually Work
The beauty of this salad is how many directions you can take it depending on what's in your kitchen or what season you're cooking in. Spring calls for asparagus or fresh peas in their shells, summer wants grilled zucchini or avocado, and fall feels right with roasted beets or crispy chickpeas for protein. You can also swap the herbs entirely—mint and cilantro create a completely different but equally delicious version, or go wild with dill and tarragon if you're feeling fancy.
- Try adding diced avocado or grilled asparagus if you want the salad to feel more substantial as a main course.
- Swap the sunflower seeds for pumpkin seeds, hemp seeds, or crispy chickpeas depending on what you have on hand.
- For protein, toss in white beans, marinated tofu, or roasted chickpeas mixed with your favorite spices.
Pin it This is the kind of dish that makes you feel good about what you're eating, which honestly matters more than people sometimes admit. It's refreshing enough for a hot day, filling enough for lunch, and pretty enough to bring to a table where people will ask for your recipe.
Recipe FAQs
- → How do I make the creamy green goddess dressing?
Blend vegan mayonnaise, plant-based yogurt, fresh basil, parsley, chives, tarragon, lemon juice, olive oil, garlic, salt, and pepper until smooth and creamy.
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well and maintains the same texture after cooking.
- → What’s the best way to serve this pasta?
Serve chilled or at room temperature for maximum flavor, ideal for picnics or light lunches.
- → Can I add other vegetables to this dish?
Absolutely, diced avocado, grilled asparagus, or additional fresh veggies can enhance the flavor and texture.
- → How should I store leftovers?
Keep refrigerated in an airtight container for up to 2 days to maintain freshness.
