20 Minute Green Goddess Pasta Salad
Bright, creamy, and ready in about 20 minutes, this Green Goddess Pasta Salad turns pantry staples into a vibrant, make-ahead meal that’s perfect for lunches, potlucks, or weeknight dinners. The avocado-and-herb dressing is the real star — it coats the pasta like a velvety pesto without dairy, and the chickpeas add satisfying heft. Tip: cook the pasta a minute less than the package recommends so it holds up after cooling and tossing with the dressing.
If you like summer-forward pasta salads, this one will quickly become a go-to.
Reasons to try this quick Green Goddess pasta salad today
This salad is a rare combo of speed, nutrition, and big flavor. It’s versatile enough to be a main, a side, or a picnic staple. One home cook told me they make a double batch every Sunday because it disappears by Wednesday — that’s how reliable and crowd-pleasing it is.
Key benefits
- Ready in about 20 minutes from start to finish.
- Vegan and easy to make gluten-free with alternative pasta.
- Protein-rich thanks to chickpeas — satisfying but light.
- Bright, fresh herbs with creamy avocado (no dairy needed).
- Great for meal prep: tastes even better after a few hours chilling.
How to make 20 Minute Green Goddess Pasta Salad
A quick overview so you can glance and get cooking:
- Boil salted water and cook 1 lb pasta until al dente.
- Shock the pasta with ice and toss with a little olive oil to stop cooking.
- Blend the dressing: basil, spinach, dill, green onion whites, nutritional yeast, garlic, avocado, white wine vinegar, lemon juice + zest, water, and salt.
- Mix cooled pasta with rinsed chickpeas, cabbage, cucumbers, and sliced green onions.
- Pour dressing over salad, toss, taste, and adjust salt.
Prep tips
- Salt the pasta water generously — it’s your first chance to flavor the whole dish.
- Use a blender or food processor for the dressing to get it silky; scrape sides once for an even blend.
- Cool the pasta quickly with ice cubes to keep it al dente and prevent the avocado dressing from turning brown.
Ingredients for this bright pasta salad
- 1 lb pasta (fusilli used here; use any shape you like — or a gluten-free option)
- Extra virgin olive oil, a drizzle (optional)
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 cups cabbage, diced or shredded
- 3 Persian cucumbers, sliced
- 1 jalapeño, diced (optional, seeds removed for less heat)
- 1 cup fresh basil
- 1 cup spinach
- 2 tbsp fresh dill (or 1 tsp dried dill)
- 3 green onions (white parts roughly chopped; green parts thinly sliced)
- 3 tbsp nutritional yeast
- 3 cloves garlic, crushed
- 1 large avocado
- 2 tbsp white wine vinegar
- 2 tbsp water (to adjust dressing consistency)
- Juice and zest of 1 large lemon
- Kosher salt, to taste
Roasted green beans make a nice warm side if you want a vegetable cooked alongside.
Ingredient tips
- Swap in gluten-free pasta if needed — the dressing works the same.
- If you don’t have fresh dill, add 1 tsp dried dill and maybe an extra pinch of lemon zest.
- Nutritional yeast adds a savory, cheesy note; skip or replace with 2 tbsp grated Parmesan if not vegan.
Directions
- Bring a large pot of water to a rolling boil. Salt generously.
- Add pasta and cook according to package directions until just al dente.
- Drain pasta, return to the pot, add a handful of ice cubes and a drizzle of olive oil, and toss to stop the cooking and cool quickly.
- Make the dressing: in a blender or food processor combine basil, spinach, dill, chopped white parts of the green onion, nutritional yeast, garlic, avocado, white wine vinegar, lemon juice and zest, 2 tbsp water, and 1/4 tsp kosher salt. Blend until smooth. Taste and adjust lemon, salt, or water to reach your desired consistency.
- To the cooled pasta add rinsed chickpeas, cabbage, cucumber, jalapeño (if using), and the sliced green parts of the green onion.
- Pour the dressing over the salad and toss until coats everything evenly.
- Taste and add more salt, lemon, or nutritional yeast as needed. Serve immediately or chill for an hour to meld flavors.
Step tips
- If the dressing is too thick, add water 1 tsp at a time until it pours easily.
- Toss gently to avoid smashing the chickpeas and avocado-heavy dressing.
- If making ahead, store dressing separately and toss within a few hours for the freshest texture.
How to serve this Green Goddess pasta salad
Serve it chilled or at room temperature. It’s lovely as a vegetarian main with crusty bread or alongside grilled proteins. For a picnic, pack in a shallow container so it stays cool and toss just before serving.
Pair with a crunchy Asian salad for a textural contrast at potlucks.
Serving tips
- Garnish with extra basil leaves and lemon zest for brightness.
- Offer extra lemon wedges or more nutritional yeast on the side.
- For a heartier plate, add roasted sweet potatoes or grilled chicken on top.
How to store and keep your salad fresh
Refrigeration: store in an airtight container up to 3–4 days. If you want the freshest texture, keep the dressing separate and toss within 24 hours. Freezing: not recommended because the avocado dressing will separate and turn gritty. Reheating: serve chilled or bring to room temperature — don’t microwave.
Storage tips
- Do: Keep the dressing in a separate jar if prepping more than a few hours ahead.
- Don’t: Freeze assembled salad — avocado and greens won’t survive thawing well.
- Do: Use within 3–4 days for best texture and flavor.
Helpful cooking tips to perfect the salad
- Use high-quality olive oil for the best flavor if you drizzle it on the pasta while cooling.
- Chill the serving bowl beforehand so the salad stays cooler longer outdoors.
- If you want a smoother dressing, peel the avocado and remove any stringy bits before blending.
Extra tips
- Toasted seeds (pumpkin or sunflower) add crunch if you like texture.
- Double the dressing for leftovers — it revitalizes the salad after a day or two.
- If herbs are mild, add a small handful of parsley for a green flavor boost.
Creative spins and dietary swaps
This base is forgiving — swap proteins, herbs, and veggies easily. Try it with edamame in place of chickpeas, or stir in roasted corn for sweetness.
A broccoli bacon salad makes a flavorful alternative side if you want something smoky on the table.
Quick variations
- Mediterranean: omit jalapeño, add sun-dried tomatoes and kalamata olives.
- Creamier: blend in 2 tbsp Greek yogurt (not vegan) for extra tang.
- Hearty: mix in shredded rotisserie chicken or canned tuna.
- Low-carb: replace pasta with riced cauliflower or shirataki noodles.
Nutrition Information (estimates)
- Serving size: about 1 heaping cup (recipe serves 6)
- Calories: ~415 per serving
- Protein: ~14 g
- Fat: ~7–8 g
- Carbohydrates: ~65–70 g
Notes
- Swapping to gluten-free pasta won’t change calories much but check package labeling.
- Adding olive oil or extra avocado will raise calories and fat.
- Adding grilled chicken increases protein by 20–30 g depending on portion.
Common questions about Green Goddess pasta salad
Q: Can I make this ahead?
A: Yes — for best texture, store the dressing separately and toss within 24 hours. Fully assembled, it keeps 3–4 days but softens over time.
Q: Will the avocado turn brown?
A: The lemon juice in the dressing slows browning. Keeping the salad chilled and sealed will help, and flavor remains good even if slight color change occurs.
Q: Can I use frozen spinach instead of fresh?
A: You can, but squeeze out excess water and expect a slightly different texture and color. Fresh delivers the brightest result.
Q: Is nutritional yeast essential?
A: It adds a savory, cheesy note and boosts B vitamins, but you can swap grated Parmesan if not vegan or omit entirely.
Final thoughts
This 20 Minute Green Goddess Pasta Salad is a fast, flexible recipe that brings fresh herbs, creamy avocado, and protein-packed chickpeas together in a bowl everyone can enjoy. It’s perfect for busy nights and impressive enough for guests — give it a whirl this week and tweak it to match your pantry and taste.
Green Goddess Pasta Salad
Ingredients
Method
- Bring a large pot of salted water to a rolling boil.
- Add pasta and cook according to package directions until just al dente.
- Drain pasta, return to the pot, add a handful of ice cubes and a drizzle of olive oil, and toss to stop the cooking and cool quickly.
- In a blender or food processor, combine basil, spinach, dill, chopped white parts of green onion, nutritional yeast, garlic, avocado, white wine vinegar, lemon juice and zest, 2 tbsp water, and a pinch of kosher salt.
- Blend until smooth. Taste and adjust lemon, salt, or water for desired consistency.
- To the cooled pasta, add rinsed chickpeas, cabbage, cucumber, jalapeño (if using), and the sliced green parts of green onion.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Taste and add more salt, lemon, or nutritional yeast as needed. Serve immediately or chill for an hour to meld flavors.
