Food Recipes Salads Pasta Salads Green Goddess Pasta Salad 4.7 (3) 3 Reviews This tangy, herb-packed pasta salad is perfect for your next potluck or spring lunch. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Food & Wine's Editorial Guidelines Updated on May 7, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 30 mins Total Time: 1 hr 30 mins Servings: 8 Yield: 8 cups Jump to recipe Super bright and refreshing, this pasta salad is the exact dish you want to serve alongside grilled chicken, burgers, and corn at your next outdoor party. The sharp, peppery radishes with the creamy artichokes and bright, earthy asparagus mixed with the pasta and tangy green dressing also make for a stunning presentation. Be sure to use a blend of several soft herbs — such as dill, tarragon, basil, and parsley — to get the most flavor in your dressing. Frequently Asked Questions Why is it called Green Goddess dressing? Green Goddess dressing dates back to 1923, at the Palace Hotel in San Francisco. The hotel notably hosted many famous people, and the executive chef, Philip Roemer, created the dressing in honor of a star guest, George Arliss, who was the lead actor in the play “The Green Goddess.” Should I rinse pasta for cold pasta salad? Yes, rinsing the noodles in cold water is important for creating the ideal texture for pasta salad. First, rinsing helps stop the cooking process which helps maintain the al dente texture and second, it helps to rinse off the excess starch which allows for the pasta to be nicely coated with the dressing and to not stick to itself. Notes from the Food & Wine Test Kitchen You can use any short to medium style pasta shape, but we particularly like gemelli because of its ability to hold the dressing in the spirals. If you can’t find mozzarella pearls, torn fresh mozzarella or burrata is a great substitute. Make ahead The dressing and the complete pasta salad can both be made up to three days in advance and stored in airtight containers. Cook Mode (Keep screen awake) Ingredients 8 ounces uncooked gemelli pasta 1 (1-pound) bunch asparagus, trimmed and cut diagonally into 2-inch pieces 1 cup packed fresh flat-leaf parsley or cilantro leaves 1/2 cup loosely packed fresh basil or tarragon leaves 1/2 cup loosely packed fresh chives or trimmed scallions 3/4 cup whole-milk plain Greek-style yogurt 2 tablespoons fresh lemon juice 2 tablespoons water 2 drained anchovy filets in oil 1 small garlic clove, smashed 2 teaspoons kosher salt, divided 1/4 teaspoon black pepper 1 cup drained, marinated quartered artichoke hearts 1 (8-ounce) package mozzarella pearls 4 medium fresh radishes, quartered and thinly sliced (1 cup) Chopped fresh chives Directions Bring a large saucepan of salted water to a boil over high. Stir in pasta; cook, stirring occasionally, according to package directions for al dente, about 8 minutes. During the last 2 minutes of cooking, stir in asparagus; cook, stirring occasionally, until bright green. Drain pasta and asparagus and rinse under cold running water. Set aside. While pasta is cooking, combine herbs, yogurt, lemon juice, water, anchovies, garlic, 1 teaspoon salt, and pepper in a blender or food processor; process until smooth, 30 seconds to 1 minute. Transfer dressing to a large bowl; add cooled pasta and asparagus, artichoke hearts, mozzarella pearls, radishes, and remaining 1 teaspoon salt, toss until coated. Cover and refrigerate until chilled, at least 1 hour or up to 3 days. Garnish with chives. Food & Wine / Photo by Robby Lozano / Food Styling by Melissa Gray / Prop Styling by Tucker Vines Rate It Print