This Green Goddess Pasta Salad is my favorite creamy, tangy, herb-packed pasta salad. Perfect for summer potlucks or spring lunches, it’s easy to make and includes shredded chicken, tender pasta, baby spinach, arugula, and avocado.
Want more greens? Be sure to check out my recipes for Green Goddess Salad and Homemade Green Goddess Dressing.
The Best Green Goddess Pasta Salad
This is, hands down, the best pasta salad out there. At least, that’s how I feel about it – and my husband agrees. It’s the perfect balance of creamy and fresh. You can eat a bowl and feel satisfied, full even, but not like you’re about to throw up (I know, you’re welcome).
But one of my very favorite things about this green goddess pasta salad? The versatility that comes with it! Use this recipe as a base to add (or subtract) whatever you want. For example, swap the chicken for salmon or grilled steak. You can even ditch the meat altogether and add other veggies like peas, artichokes, and cucumbers.
Key Ingredients in Green Goddess Pasta Salad
Find the printable recipe with measurements in the recipe card below.
- Mini penne pasta – I chose to use mini penne to make this dish, but other suitable pasta shapes include gemelli, fusilli, rigatoni, cavatappi, or farfalle.
- Green goddess dressing – I highly recommend making your own green goddess dressing from scratch, but store-bought dressing will also work.
- Shredded chicken – I like to use shredded rotisserie chicken, but any leftover cooked chicken will work. The chicken can be swapped for salmon, grilled steak, or hard-boiled eggs.
- Red onion
- Baby spinach
- Arugula (aka rocket) – Arugula is my favorite leafy green. It adds a beautiful peppery bite.
- Chives – Chopped green onions would also work great.
- Avocado – I personally feel that the avocado ties this whole salad together. If you don’t care for avocado, feel free to simply leave it out.
- Parmesan cheese – As a garnish. Feel free to add as much or as little as you’d like.
How to Make Green Goddess Pasta Salad
1. Cook the pasta – Cook the pasta in a large pot of boiling (salted) water until al dente (about two minutes less than the package directions. Drain and rinse with cool water, allowing the pasta to cool completely.
2. Prepare the homemade green goddess dressing – Meanwhile, blend the mayonnaise, yogurt, parsley, basil, lemon juice, lemon zest, anchovy paste, salt, and pepper in a cup blender, small food processor, or with an immersion blender. Season with additional salt and black pepper, to taste.
3. Assemble – Combine the cooled pasta, chicken, onion, and 3/4 of the dressing together in a large salad bowl. Then toss in the spinach, arugula, and chives and serve in shallow salad bowls or plates topped with sliced avocado.
4. Serve – Drizzle the remaining dressing on top then sprinkle with salt, freshly cracked black pepper, fresh basil, and freshly grated parmesan cheese, if desired.
Frequently Asked Questions
Green Goddess dressing is thought to originate in San Francisco, California, sometime in the 1920s by chef Philip Roemer of the Palace Hotel in honor of the actor George Arliss, who was staying at the hotel while performing in a play called “The Green Goddess.” The dressing, with its vibrant green color, was named after the play.
Some of my favorite additions include: mozzarella pearls, cherry tomatoes, peas, chickpeas, artichoke hearts, fresh parsley and basil, and jicama.
Yes. Rinsing the pasta helps stop the pasta from cooking, keeping it the perfect al dente texture ideal for pasta salads. It also rinses off excess starch clinging to the pasta, which allows the dressing to coat the pasta.
Storage and Leftovers
This green goddess pasta salad can be stored in an airtight container in the fridge for one day. If the spinach, arugula, and chives have not yet been added, it can be stored for up to four days. Leftover dressing can be stored in an airtight resealable jar or container for up to one week.
More Pasta Salad Recipes
- Dill Pickle Pasta Salad
- Italian Pasta Salad
- Buffalo Chicken Pasta Salad
- Chicken Caesar Pasta Salad
- Bacon Ranch Pasta Salad
- BLT Pasta Salad
- Easy Pesto Pasta Salad
- Spinach Pasta Salad Recipe with Strawberries
- Tortellini Pasta Salad
RECIPE CARD
Green Goddess Pasta Salad
Ingredients
- 8 ounces small penne pasta - or other small twisty pasta shape
- 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
- 2 cups shredded chicken
- ½-1 red onion - thinly sliced
- 2 cups arugula - packed
- 1 cup baby spinach - packed
- 1 bunch chives - (2 tablespoons once sliced), freshly sliced
- 1-2 avocado - sliced or cubed
- freshly grated parmesan cheese - for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta, and cook according to package instructions (al dente). Drain and rinse the pasta in cold water, allowing it to cool completely.
- Meanwhile, blend the mayonnaise, yogurt, parsley, basil, lemon juice, lemon zest, anchovy paste, salt, and pepper in a small blender, food processor, or with an immersion blender.
- Toss the cooled pasta, chicken, onion, and 3/4 of the dressing together in a large salad bowl. Just before serving, toss in the spinach, arugula, and chives and serve in shallow salad bowls or plates topped with sliced avocado.
- Drizzle the remaining dressing over the top and sprinkle with salt, freshly cracked black pepper, fresh basil, and freshly grated parmesan cheese for garnish if desired.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Thank you for sharing your recipe for Green Goddess Pasta Salad! It’s inspiring to see how you’ve infused creativity and versatility into this dish. Your attention to flavours and ingredients truly shines through in your culinary creations.
I appreciate the rating and review, Elle 🙂