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Green goddess dressing seems to be all the rage now! Whether you’re scrolling through recipes on social media or shopping in the isle of your local grocery store, you’re sure to find many variations of green goddess dressing. But we’ve moved on from just putting it on cold salads and are now adding it to pasta dishes.
We didn’t back down on flavor and color for our green goddess pasta. The dressing is tangy, herby and light, making it the perfect pasta recipe for summer. Curly al dente pasta tossed in fresh creamy green goddess dressing, topped with a grated parmesan.
Its a refreshing bright summer pasta that is sure to make a statement at your next patio party or weeknight dinner.
Looking for more fun dinner recipes? Check these out!
Bacon Cheese and Chive Stuffed Baked Potatoes
Loaded Tex-Mex Sheet Pan Nachos
Spicy Beef Parmesan Stuffed Peppers
Green Goddess Pasta
What You’ll Need
- Toscani pasta
- Fresh basil
- Fresh cilantro
- Fresh parsley
- Fresh chives
- Spinach
- Lemon juice
- Garlic
- Greek yogurt
- Olive oil
- Salt and pepper, to season
Why do you need to salt the water before cooking?
Never forget to generously salt your pasta water!! As the pasta cooks, the salt water will add so much flavor to the pasta. So that even without the pasta sauce, you will have a flavorful pasta.
What herbs are in green goddess dressing?
Everyone’s green goddess dressing seems to very with a blend of different herbs. Our green goddess pasta has a mixture of basil, cilantro, parsley and chives. We loved the savory and peppery flavor of this herb combination.
Some variations of the dressing have tarragon, dill and mint. You can play around with the herbs combos that you like.
What type of pasta is best?
We recommend using a curly pasta that way it can catch all they yummy pasta sauce. Here are some of our favorites to use!
- Fusilli
- Toscani
- Cavatappi
- Orecchiette
How to cook al dente pasta from a box!
Al dente pasta has the perfect balance between crunch and crumbly! Its slightly chewy and when you get it just right, it tastes amazing. Here are some tips for making al dente pasta with a boxed pasta.
- Follow package instructions. It is important to pay attention to the package instructions, because each noodle type can have a different cook time.
- Test the pasta as you go. Sample the pasta as you cook to see how well done the pasta is. You want to make sure the pasta is still firm in the center but not crunchy. If it is crunchy, cook for a bit longer and test again.
- How does the pasta look and feel? Once your pasta has cooked the recommended time on the box, it should be chewy, not crunchy or crumbly. And when you bite into the pasta, there shouldn’t be a white center.
How to store green goddess pasta…
Whether you’re prepping the dish to make ahead of time or storing leftovers, here’s what we recommend.
Making ahead of serving
If you are planning on making both ahead, store pasta and dressing separately. The pasta will absorb some of the sauce and the texture of both the pasta and the sauce will change when you reheat. You can store the pasta and sauce for up to 2-3 days.
When you’re ready to serve, heat the pasta and sauce separately, toss coat the pasta evenly.
Pro tip: Toss pasta in olive oil right after stringing and cooking. This will keep the pasta from sticking together in a clump.
Storing leftovers
Store separately in an airtight container in the refrigerator for up to 2-3 days. The texture of the sauce will change once reheated, but the flavor will still be there!!
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Green Goddess Pasta
Description
Curly al dente pasta tossed in fresh creamy green goddess dressing, topped with a grated parmesan.
Ingredients
- 16 oz pasta
- 1 cup basil
- 1 cilantro
- 1 cup parsley
- 1/4 cup chives
- 2 cups spinach
- 2 tbsp lemon juice
- 3 cloves garlic
- 1 cup greek yogurt
- 1/4 cup olive oil
- Salt and pepper to season
- Grated parmesan reggiano (optional)
Instructions
- Using a large pot or dutch oven, boil water for pasta. Generously salt the water before cooking. Once the water has been brought to a boil, add pasta and cook according to package instructions. Taste test a noodle to make sure the pasta is cooked al dente.
- Strain water out of pasta using a pasta strainer. Add the pasta back to the pot and drizzle with olive oil and toss to coat. This will make sure the pasta won’t stick together while you’re making your green goddess sauce.
- In a skillet, over medium heat, add some olive oil and garlic cloves to a pan. Sauté for a couple of minutes until fragrant. Remove from heat before the garlic browns or starts to burn.
- Add sautéed garlic, basil, cilantro, parsley, chives, spinach, lemon juice, greek yogurt , 1/4 cup olive oil, salt and pepper to a high powered blender. Blend together until a smooth sauce comes together.
- Pour over cooked pasta and toss to coat. Top with fresh basil, grated parmesan cheese and serve hot!
