Looking for a fresh twist on pasta salad? This Green Goddess Pasta Salad Recipe combines creamy herby goodness with tender shredded chicken and crisp greens for a dish that’s as vibrant as it is satisfying. It’s perfect whether you’re packing lunch or need a light, refreshing dinner.
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Why You'll Love This Recipe
I’ve made this salad more times than I can count because it’s just that good — creamy, fresh, and packed with so much flavor.
- Bright and Creamy: The herbed dressing has fresh lemon and anchovy paste for a unique depth.
- Balanced and Nourishing: >The shredded chicken adds protein while the greens keep things light.
- Easy and Quick: Ready in just 30 minutes, making it perfect for busy days.
- Versatile: >Serves wonderfully as a lunch or a refreshing dinner option.
Ingredients & Why They Work
When it comes to this Green Goddess Pasta Salad, fresh and vibrant ingredients make all the difference. Be sure to get good-quality mayo and Greek yogurt for the creamiest dressing, and don’t skip the anchovy paste—it really elevates the flavor.
- Small penne pasta: Holds the creamy dressing beautifully with its tube shape.
- Mayonnaise: Adds richness and creaminess to the dressing.
- Plain Greek yogurt: Brings tang and lightness while keeping it healthy.
- Parsley leaves: Fresh and bright, a key herb for that classic Green Goddess vibe.
- Basil leaves: Adds fragrant aroma and herbal depth.
- Lemon juice: Gives a fresh, zesty kick to brighten flavors.
- Lemon zest: Intensifies the citrus notes without extra acidity.
- Anchovy paste: Adds umami and complexity—don’t worry, it won’t taste fishy!
- Salt and black pepper: Essential for seasoning and balance.
- Shredded chicken: Tender protein that makes the salad more filling.
- Red onion: Provides crunch and a mild sharpness.
- Arugula: Peppery greens that add freshness and texture.
- Baby spinach: Mild, tender leaves that complement the arugula.
- Chives: Subtle onion flavor that brightens the salad.
- Avocado: Creamy, buttery texture that pairs beautifully with the dressing.
- Freshly grated parmesan cheese: Finishing touch with savory depth and a bit of saltiness.
Make It Your Way
One of the best things about this Green Goddess Pasta Salad Recipe is how adaptable it is. Whether you’re craving something extra creamy or want to toss in more vibrant veggies, this salad welcomes your personal twist!
- Vegetarian Version: Swap out shredded chicken for cooked chickpeas or tofu. I’ve tried chickpeas myself, and they soak up the dressing beautifully, keeping the salad hearty and satisfying without meat.
- Anchovy-Free Twist: If anchovy paste isn’t your thing, capers make a great substitute, lending a tangy punch. I’ve made this swap for friends who prefer a vegetarian diet, and it was a hit every time!
- Seasonal Veggies: Add summer cherry tomatoes or roasted asparagus for a fresh seasonal touch. When I added sweet cherry tomatoes, it brought a lovely burst of color and sweetness to the dish.
- Extra Crunch: Toasted pine nuts or sliced almonds add a delightful crunch that complements the creamy dressing—I always keep some on hand for topping salads like this!
- Herb Boost: Experiment with mint or tarragon in the dressing for an aromatic twist. A little mint added a fresh zing that elevated the salad to something special.
Step-by-Step: How I Make Green Goddess Pasta Salad Recipe
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of salted water to a rolling boil over high heat. Add 8 ounces of small penne pasta and cook it according to the package instructions, aiming for al dente—about 10 minutes. Al dente pasta holds its shape and gives this salad a nice bite. Once cooked, drain the pasta and rinse it under cold water to cool it completely and stop the cooking process. This keeps the pasta firm and ready to soak in the dressing without getting mushy.
Step 2: Whip Up the Creamy Dressing
While the pasta is cooling, it’s time to make the soul of this dish—the dressing. In a small blender, food processor, or with an immersion blender, combine ½ cup mayonnaise, ½ cup plain Greek yogurt, ¼ cup each of packed parsley and basil leaves, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon anchovy paste, ½ teaspoon salt, and ½ teaspoon black pepper. Blend these together until you get a smooth, creamy dressing bursting with fresh herb flavor and bright citrus notes. If it looks too thick, add a splash of water to reach your preferred texture.
Step 3: Toss Pasta, Chicken & Onions
In a large salad bowl, combine the cooled pasta with 2 cups shredded chicken and thinly sliced ½ to 1 red onion. Pour in about three-quarters of your freshly blended dressing, then gently toss everything together until every piece is coated in that luscious green goddess goodness. This step lets the chicken soak up the flavors, making every bite deliciously savory and bright.
Step 4: Fold in Fresh Greens Just Before Serving
To keep your salad crisp and fresh, stir in 2 cups of packed arugula, 1 cup packed baby spinach, and about 2 tablespoons freshly sliced chives right before serving. This way, the greens stay vibrant and add a lovely peppery crunch that contrasts wonderfully with the creamy pasta and dressing.
Step 5: Garnish and Serve with Flair
Divide the salad into shallow bowls or plates. Top each portion with slices or cubes of 1 to 2 ripe avocados, then drizzle with the remaining dressing for an extra burst of flavor. Sprinkle freshly grated parmesan cheese over the top for that salty, nutty finish. If you like, add a pinch of salt, freshly cracked black pepper, and some fresh basil leaves for a final flourish. This is where the salad truly shines—fresh, creamy, and full of color.
Top Tip
To get the best results from your Green Goddess Pasta Salad Recipe, a few insider tips can really make a difference in flavor and texture.
- Cooking the Pasta Perfectly: Make sure to cook the penne just until al dente, about 10 minutes, then rinse with cold water right away. This stops the cooking process and keeps the pasta firm, which is key for a refreshing salad texture.
- Dressing Balance: >The anchovy paste gives the dressing its umami depth without overpowering it—as I learned through trial and error, less is more here. If you prefer a milder taste, slowly adjust to your liking.
- Adding Greens Last: Always fold in the spinach, arugula, and chives just before serving to keep them crisp and vibrant. Adding them too early wilts the greens and mutes their fresh flavor.
- Avocado Garnish: Wait until plating to add avocado slices or cubes. This avoids browning and keeps the creamy texture bright and inviting.
How to Serve Green Goddess Pasta Salad Recipe
Garnishes
Feel free to get creative with garnishes to elevate your Green Goddess Pasta Salad. Besides the freshly grated parmesan cheese, a few fresh basil leaves add a lovely herbal aroma. A sprinkle of cracked black pepper or a pinch of flaky sea salt on top enhances all the layers of flavor. If you want some extra richness, a drizzle of good-quality olive oil just before serving works beautifully.
Side Dishes
This salad shines as a light meal on its own, but pairing it with crisp garlic bread or a warm baguette rounds things out nicely. For a heartier spread, simple grilled vegetables or a chilled cucumber salad complement the herby, tangy flavors perfectly. And if you’re serving at a picnic or barbecue, some classic grilled corn on the cob or roasted potatoes make great companions.
Make Ahead and Storage
Storing Leftovers
Leftover Green Goddess Pasta Salad can be stored easily in an airtight container in the fridge. To keep everything tasting its best, it’s ideal to store the salad without the fresh greens (spinach, arugula, chives). Without the greens, your salad will stay fresh for up to 4 days. Add the greens fresh right before serving for that perfect crisp bite.
Freezing
Because of the fresh herbs, mayonnaise, yogurt dressing, and avocado, freezing this pasta salad is not recommended. These ingredients can change texture and flavor when thawed. For best results, enjoy it freshly made or within a few days refrigerated.
Reheating
This salad is best served cold or at room temperature. If your pasta gets a little chilled in the fridge, just let the salad sit out for 10 to 15 minutes before serving to bring out the flavors. Avoid reheating as the dressing and fresh greens don’t hold up well to heat.
Frequently Asked Questions:
Yes! You can skip the shredded chicken and add cooked chickpeas or tofu for a delicious vegetarian alternative. Also, if you want to omit the anchovy paste from the dressing, substituting capers adds a nice briny flavor to keep that umami kick.
If stored without the fresh greens, the salad will keep well in an airtight container for up to 4 days. With the greens added, it’s best to eat it within one day for optimal freshness.
Absolutely! Small pasta shapes like penne are suggested because they hold the dressing well, but you can substitute with small fusilli, rotini, or shells depending on what you have on hand.
Anchovy paste adds a nice depth of umami, but if you don’t have it, you can leave it out or replace it with chopped capers. Just be mindful this will slightly change the flavor profile.
Final Thoughts
This Green Goddess Pasta Salad Recipe is one of those dishes that feels like sunshine in a bowl—bright, fresh, and endlessly satisfying. Whether you’re packing it for a picnic lunch or serving it as an easy weeknight dinner, the creamy herb dressing paired with tender chicken, crunchy onions, and vibrant greens never disappoints. I hope you enjoy making and sharing this salad as much as I do. Happy cooking!
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Green Goddess Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Green Goddess Pasta Salad is a vibrant and flavorful dish combining al dente penne pasta with a creamy herbed dressing, tender shredded chicken, and fresh greens. Perfect for a light lunch or a refreshing dinner, it features bright notes of lemon, fresh herbs, and the rich complexity of anchovy paste, balanced with avocado and parmesan garnish.
Ingredients
Pasta
- 8 ounces small penne pasta
Dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- ¼ cup parsley leaves, packed
- ¼ cup basil leaves, packed
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon anchovy paste
- ½ teaspoon salt
- ½ teaspoon black pepper
Salad
- 2 cups shredded chicken
- ½ to 1 red onion, thinly sliced
- 2 cups arugula, packed
- 1 cup baby spinach, packed
- 1 bunch chives (about 2 tablespoons sliced), freshly sliced
- 1 to 2 avocados, sliced or cubed
- Freshly grated parmesan cheese, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and rinse the pasta in cold water to cool completely and stop the cooking process.
- Prepare the Dressing: In a small blender, food processor, or using an immersion blender, combine mayonnaise, plain Greek yogurt, parsley, basil, lemon juice, lemon zest, anchovy paste, salt, and black pepper. Blend until smooth and creamy.
- Assemble the Salad: In a large salad bowl, toss the cooled pasta with shredded chicken, thinly sliced red onion, and about three-quarters of the dressing until everything is evenly coated.
- Add Fresh Greens: Just before serving, gently fold in the baby spinach, arugula, and chives to keep the greens crisp and fresh.
- Serve and Garnish: Portion the salad into shallow bowls or plates. Top each serving with sliced or cubed avocado, drizzle with the remaining dressing, and sprinkle with freshly grated parmesan cheese. Optionally, add a pinch of salt, freshly cracked black pepper, and some fresh basil leaves for extra flavor.
Notes
- This salad keeps best when stored without the fresh greens; if spinach, arugula, and chives are omitted, it can be refrigerated in an airtight container for up to 4 days.
- Add the fresh greens just before serving to maintain their texture and color.
- Anchovy paste adds umami depth to the dressing but can be omitted or substituted with capers for a vegetarian twist (note the diet change).
- Use a high-quality mayonnaise and Greek yogurt for the creamiest dressing consistency.
- For extra protein, substitute shredded chicken with cooked chickpeas or tofu to make the dish vegetarian.
- If fresh parmesan is not available, use a good-quality grated hard cheese for garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 65 mg
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