Green Goddess Pasta Salad
Posted on: March 13, 2025. Updated on: March 13, 2025.
by Carolina Gelen
Table of Contents
Green Goddess Pasta Salad
Why wait till summer to enjoy a cold, refreshing pasta salad? Spring might be the perfect season for this salad genre! Gather all the greens, herbs and green veggies you can find, boil some pasta—blanch the greens in the pasta water while you’re at it—and toss them all in a zesty, vibrant dressing. Today’s green goddess pasta salad combines sugar snap peas, crunchy cucumbers, parsley, asparagus, pistachios and creamy, salty feta for a green-forward result. Toss everything together in a sweet and sour lemon scallion vinaigrette and you’ll be left with the perfect spring salad to enjoy on its own or pair with a meal.
Looking for other salad recipes? Try:
Green Goddess Pasta Salad
Servings: 8
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Ingredients
Lemon Scallion Vinaigrette
- 2 teaspoons coriander seeds, crushed
- 1/2 cup extra-virgin olive oil
- 2 lemons
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 2 tablespoons rice vinegar
- 6 scallions, thinly sliced
- Salt
Green Goddess Pasta Salad
- 8 oz short pasta, such as cavatappi
- 10 oz asparagus, chopped into 3rds
- 4 oz sugar snap peas, finely sliced
- 2 handfuls pistachios, chopped
- 1/2 bunch parsley, chopped
- 2 Persian cucumbers, diced
- 8 oz feta, crumbled
Instructions
- In a small pan over medium heat, combine the coriander seeds and oil. Bring to a gentle sizzle and cook for 2 minutes. Turn off the heat.
- In a mixing bowl, combine the remaining vinaigrette ingredients. Slowly drizzle in the coriander oil while constantly whisking to emulsify.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Add the asparagus in the last minute of cooking. Drain and rinse.
- In a large bowl, combine the cooked pasta, asparagus with remaining salad ingredients. Pour over the vinaigrette and toss to combine.
