Save Last summer, my neighbor showed up with this emerald-green pasta salad at a potluck, and I watched people go back for thirds without touching anything else on the table. She mentioned it was entirely vegan, and honestly, I was skeptical until I tasted it, fork in hand, standing by the picnic table in the shade. The creaminess, the brightness of fresh herbs, the little pop of peas and cucumber, everything just sang together. I pestered her for the recipe that night, and now it's become my go-to when I need something that feels both comforting and alive on a plate.
There's something magical about bringing this to a gathering and seeing the surprise on people's faces when you tell them there's no dairy involved. A friend once told me she couldn't believe the dressing was vegan, and she spent the whole afternoon asking who made it, convinced it must be store-bought. That moment made me realize how easy it is to create something that feels indulgent without any animal products at all.
Ingredients
- Short pasta (fusilli, rotini, or shells), 300g: Choose a shape with ridges or curves to catch the dressing, because sauce pooling at the bottom of the bowl is a real tragedy.
- Frozen peas, 1 cup thawed: Fresh would be stunning if you can find them, but honestly, frozen peas are a kitchen secret that nobody talks about, and they hold their bright green color beautifully.
- Cucumber, 1 small diced: The watery crunch here balances the creaminess, so don't skip it even if you think you might.
- Baby spinach, 1 cup roughly chopped: It wilts slightly as it sits with the warm pasta, becoming silky rather than raw and tough.
- Radishes, 1/2 cup thinly sliced: Their peppery bite cuts through the richness and keeps your mouth interested from first bite to last.
- Scallions, 1/3 cup thinly sliced: Use both the white and green parts, because the white parts give you a different flavor note entirely.
- Vegan mayonnaise, 1/2 cup: This is the creamy base, so pick a brand you actually like eating on sandwiches, because you'll taste it.
- Unsweetened plant-based yogurt, 1/4 cup: This adds tang and keeps the dressing from tasting like pure mayo, which is the difference between restaurant quality and something flat.
- Fresh basil leaves, 1/4 cup packed: Don't use dried; fresh basil is non-negotiable here and transforms the whole thing from good to unforgettable.
- Fresh parsley, 2 tbsp: It's the grounding herb that keeps basil from going too dominant and reminds you of spring.
- Fresh chives, 2 tbsp: They add a gentle onion whisper without any harsh bite.
- Fresh tarragon, 1 tbsp (or extra parsley): If you can find tarragon, use it, but if you can't, nobody will notice because parsley covers you completely.
- Lemon juice, 2 tbsp: Fresh squeezed makes all the difference, even though it seems like a small detail.
- Olive oil, 1 tbsp: A good quality oil you'd actually drink makes this silkier and more sophisticated.
- Garlic clove, 1 small: One clove is enough, because garlic has a way of becoming the loudest voice in the room if you're not careful.
- Salt and black pepper to taste: Add gradually and taste as you go, because seasoning is personal and your palate knows best.
- Fresh basil for garnish, 2 tbsp sliced: This final scatter of basil feels like finishing a painting with a signature stroke.
- Toasted sunflower seeds, 1 tbsp optional: They add a toasty crunch that's optional but transformative if you take the time to include them.
Instructions
- Get your pasta water ready:
- Fill a large pot with water and salt it generously, like seasoning a dish, because the pasta water should taste almost like the sea. Bring it to a rolling boil and you'll know you're ready when the water is moving and insistent.
- Cook the pasta to al dente:
- Add your pasta and stir it right away so it doesn't stick to itself, then follow the package instructions but subtract a minute or so to keep it with just a tiny bit of resistance to your bite. Drain it in a colander and rinse it under cold water while stirring gently, treating it like something precious.
- Make the green goddess dressing:
- While the pasta cools, add your mayo, yogurt, all those herbs, lemon juice, olive oil, garlic, salt, and pepper to a blender or food processor and blend until it's silky and uniform in color. The dressing should look like liquid emeralds, and if it seems thick, you can loosen it with a splash of water or a squeeze more lemon.
- Build your salad base:
- In a large bowl, combine your cooled pasta with the peas, cucumber, spinach, radishes, and scallions, letting all those colors and textures become acquainted. This is where you get excited, because the raw vegetables against the tender pasta is already a winning combination.
- Dress and toss gently:
- Pour the creamy green dressing over everything and toss with intention, making sure every pasta shape gets coated in that gorgeous green sauce. Work slowly and carefully so you don't crush the delicate vegetables.
- Season and taste:
- Give it a taste and adjust your salt, lemon, or herbs as needed, because sometimes the pasta absorbs salt differently depending on your water and brand. Trust your taste buds here.
- Plate and chill:
- Transfer to a serving platter or bowl, scatter your fresh basil and sunflower seeds on top like confetti, then serve right away or let it chill for an hour or two. The flavors deepen beautifully as everything gets acquainted in the cold.
Save There was one night when I made this for my sister after she'd been going through a rough patch, and she sat at my kitchen counter and ate without looking up once. She just kept saying it was exactly what she needed, something light but substantial, healthy but indulgent enough to feel like real food and not just rabbit food. That's when I realized that good food is about more than taste, it's about feeding someone's whole self.
Make It Your Own
This recipe is forgiving in the best ways, which means you can get creative without fear of ruining it. I've added grilled asparagus when I had it, slipped in avocado chunks right before serving, even threw in some cooked chickpeas once to add protein when I wasn't sure the salad would satisfy a hungry crowd. The green goddess base is your canvas, and the vegetables are just the paint colors you get to choose.
Storage and Keeping
This salad keeps brilliantly in the refrigerator for up to two days, which is a gift when you're meal prepping or need something ready in your fridge that actually excites you when you open the container. The pasta won't turn soggy because the dressing is thick enough to coat rather than pool, and the vegetables stay crisp longer than you'd expect. If you notice it drying out a bit by day two, just whisk in another tablespoon of plant-based yogurt and it becomes creamy again.
Serving Suggestions and Pairings
This works beautifully as a complete meal on its own, but I love serving it alongside grilled bread for soaking up the dressing, or with a bright tomato salad for contrast. In summer, it's my answer to every question about what to bring, and in winter, I make it for lunch and it somehow feels like sunshine in a bowl, proof that good food isn't seasonal if you get creative. For heartier appetites, the chickpea addition I mentioned turns it into something that genuinely satisfies.
- Serve it at room temperature within an hour for the brightest flavors and crispest vegetables.
- If making ahead, store the dressing separately and combine everything just before serving for maximum freshness and crunch.
- Leftover dressing is pure magic on roasted vegetables, grain bowls, or even as a dip for chips and crudités.
Save This green goddess pasta salad has become my secret weapon in the kitchen, the dish I turn to when I want to feed people something that feels indulgent without any guilt, fresh without any fussiness. It's proof that vegan cooking isn't about restriction, it's about abundance.
Recipe Guide
- → Can I use gluten-free pasta for this dish?
Yes, substituting gluten-free pasta works well without altering the flavors or texture significantly.
- → How can I make the green goddess dressing creamier?
Ensure the dressing is blended until completely smooth, and consider adding a touch more plant-based yogurt for extra creaminess.
- → Are toasted sunflower seeds necessary?
No, toasted sunflower seeds add a nutty crunch but can be omitted or replaced with pumpkin seeds for nut-free options.
- → Can I prepare this salad ahead of time?
Yes, chilling the dish for 1-2 hours enhances the flavors, and it keeps well refrigerated for up to 2 days.
- → What fresh herbs are included in the dressing?
The dressing blends basil, parsley, chives, and tarragon to create its signature fresh herb flavor.
- → Is the dish suitable for a vegan diet?
Absolutely, all ingredients are plant-based and dairy-free, making it perfect for vegan and dairy-free lifestyles.