Vibrant pasta salad with herb-packed Green Goddess dressing, crisp veggies, and fresh herbs. Easy and perfect for summer.
# What You'll Need:
→ Pasta
01 - 300 g short pasta (e.g., fusilli, rotini, or penne)
02 - 1 tsp salt (for boiling water)
→ Vegetables
03 - 1 cup snap peas, trimmed and halved
04 - 1 cup cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup radishes, thinly sliced
07 - 1/4 cup red onion, thinly sliced
08 - 1/4 cup fresh herbs (parsley, chives, basil), chopped
→ Green Goddess Dressing
09 - 1/2 cup mayonnaise
10 - 1/2 cup Greek yogurt
11 - 2 tbsp extra-virgin olive oil
12 - 1/4 cup fresh parsley, chopped
13 - 1/4 cup fresh basil, chopped
14 - 2 tbsp chives, chopped
15 - 2 tbsp tarragon, chopped
16 - 2 tbsp lemon juice (about 1/2 lemon)
17 - 1 clove garlic, minced
18 - 2 anchovy fillets (optional, for flavor)
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
→ Garnish
21 - 2 tbsp toasted pine nuts (optional)
22 - Extra fresh herbs
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2 minutes, add the snap peas to the boiling water. Drain and rinse under cold water to cool completely.
02 - In a blender or food processor, combine mayonnaise, Greek yogurt, olive oil, parsley, basil, chives, tarragon, lemon juice, garlic, anchovy fillets (if using), salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
03 - In a large mixing bowl, combine the cooled pasta and snap peas, cucumber, cherry tomatoes, radishes, red onion, and chopped herbs.
04 - Pour the Green Goddess dressing over the salad. Toss gently until all ingredients are well coated.
05 - Transfer to a serving platter or bowl. Garnish with toasted pine nuts and extra fresh herbs if desired. Serve immediately, or refrigerate for up to 2 hours for a colder salad.
