Vegan Creamy Green Goddess (Printable)

A vibrant pasta salad with creamy green goddess dressing, fresh peas, basil, and crisp vegetables.

# Components:

→ Pasta

01 - 10 oz short pasta such as fusilli, rotini, or shells
02 - Salt for pasta water

→ Vegetables

03 - 1 cup frozen peas, thawed
04 - 1 small cucumber, diced
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup radishes, thinly sliced
07 - 1/3 cup scallions, thinly sliced

→ Creamy Green Goddess Dressing

08 - 1/2 cup vegan mayonnaise
09 - 1/4 cup unsweetened plant-based yogurt
10 - 1/4 cup fresh basil leaves, packed
11 - 2 tablespoons fresh parsley leaves
12 - 2 tablespoons fresh chives
13 - 1 tablespoon fresh tarragon or extra parsley
14 - 2 tablespoons lemon juice
15 - 1 tablespoon olive oil
16 - 1 small garlic clove
17 - 1/2 teaspoon salt or to taste
18 - 1/4 teaspoon black pepper

→ Garnish

19 - 2 tablespoons fresh basil, sliced
20 - 1 tablespoon toasted sunflower seeds, optional

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain through a colander, rinse under cold water, and set aside to cool completely.
02 - While pasta cooks, combine vegan mayonnaise, plant-based yogurt, basil, parsley, chives, tarragon, lemon juice, olive oil, garlic clove, salt, and black pepper in a blender or food processor. Blend until smooth and creamy.
03 - In a large mixing bowl, combine cooled pasta, thawed peas, diced cucumber, chopped spinach, sliced radishes, and sliced scallions.
04 - Pour prepared dressing over pasta and vegetable mixture. Toss gently to coat all ingredients evenly with dressing.
05 - Taste the salad and adjust seasoning as needed with additional salt, lemon juice, or fresh herbs.
06 - Transfer salad to a serving platter or bowl. Top with sliced basil and toasted sunflower seeds if desired.
07 - Serve immediately at room temperature, or refrigerate for 1 to 2 hours to develop enhanced flavors before serving.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, yet tastes like you fussed over it all afternoon.
  • The creamy green goddess dressing is secretly so good you'll find yourself eating it straight from the blender (no judgment here).
  • It actually gets better after a few hours in the fridge, so you can make it ahead without stress.
02 -
  • Don't skip the pasta rinse, because warm starch will make everything gummy, and nobody wants a salad that feels like it's holding onto itself.
  • The dressing needs fresh herbs to shine, so if your basil or parsley has been sitting in the fridge for a week, that's when you know to start fresh.
  • Cold salad tastes like less salt than the same salad at room temperature, so season it while it's warm and then taste again before serving.
03 -
  • Toast your sunflower seeds in a dry pan for two minutes before adding them, because that little bit of heat releases their oils and makes them taste like actual sunshine.
  • If you don't have tarragon, nobody will notice, but if you can find it, it's the quiet ingredient that people taste without being able to name, and they'll keep coming back wondering what makes it special.
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