Pin It I made this pasta salad on a whim one summer afternoon when my fridge felt full but my inspiration was running empty. The moment I blended those fresh herbs with creamy vegan mayo, the kitchen filled with this bright, herbal aroma that made me stop and actually taste what I was making. That first bite convinced me this wasn't just a side dish—it was something special enough to stand on its own. Now it's become my go-to when I need food that feels both indulgent and refreshing.
I remember bringing this to a potluck where someone asked if it had dairy, and when I said no, they looked skeptical. After tasting it, they came back asking for the recipe because they couldn't believe vegan mayo and yogurt could taste that creamy and luxurious. That moment of watching someone's assumptions shift made the whole dish worthwhile.
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Ingredients
- Short pasta (fusilli, rotini, or shells), 300g: The shape matters here—these catch and hold the dressing beautifully, giving you flavor with every forkful instead of getting weighed down at the bottom of the bowl.
- Frozen peas, 1 cup (thawed): Fresh peas are lovely if you have them, but honestly frozen peas are reliable, stay bright green, and taste just as good without the time investment of shelling.
- Cucumber, 1 small (diced): Keeps things crisp and juicy, so don't skip it or prep it too far in advance or it'll weep liquid into the salad.
- Baby spinach, 1 cup (roughly chopped): The tender leaves add earthiness without overpowering the delicate herb flavors in the dressing.
- Radishes, 1/2 cup (thinly sliced): They add a peppery crunch and this beautiful blush color, plus they keep the salad interesting textually.
- Scallions, 1/3 cup (thinly sliced): The green parts especially bring a fresh onion bite that makes the whole dish feel alive.
- Vegan mayonnaise, 1/2 cup: This is your base, so use one you like eating straight from the jar—cheap brands taste thin and off.
- Unsweetened plant-based yogurt, 1/4 cup: Adds tanginess and keeps the dressing lighter than mayo alone, preventing that heavy feeling.
- Fresh basil, 1/4 cup (packed): Don't even think about using dried herbs here—this salad lives and dies by fresh, aromatic basil.
- Fresh parsley, 2 tbsp: The mild green background that lets the basil and tarragon shine instead of competing with them.
- Fresh chives, 2 tbsp: A gentler onion note than scallions, adding sophistication without aggression.
- Fresh tarragon, 1 tbsp (or extra parsley): This is the secret that makes people ask what's different—it has this anise whisper that elevates everything.
- Lemon juice, 2 tbsp: Keeps the dressing bright and prevents it from tasting heavy or one-dimensional.
- Olive oil, 1 tbsp: Just enough to give the dressing body without making it greasy.
- Garlic, 1 small clove: One is enough—more and you'll overpower the delicate herbs instead of amplifying them.
- Salt and black pepper: Taste as you go because plant-based mayo varies in saltiness, and you want to balance rather than guess.
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Instructions
- Boil the pasta until it's just barely tender:
- Fill a large pot with salted water and let it come to a rolling boil—this takes longer than you think. Cook the pasta according to package directions but stop a minute early so it stays firm enough to toss without falling apart. Rinse under cold water and let it cool completely so the dressing doesn't slip right off warm pasta.
- Blend the dressing until it's silky smooth:
- Put all the herbs, mayo, yogurt, lemon, garlic, and olive oil into a blender or food processor and let it run until you can't see any flecks of herb left. The longer you blend, the more vibrant and cohesive the flavor becomes, so don't rush this step.
- Combine everything with a gentle hand:
- Put the cooled pasta in your largest bowl, then add all the vegetables at once. Pour the dressing over everything and use a spatula or spoon to toss gently, making sure not to crush the peas or mash the spinach. Keep tasting and adjusting the seasoning because each brand of mayo has different salt levels.
- Finish and chill or serve:
- Transfer to whatever you're serving it in and top with sliced basil and sunflower seeds if you're using them. You can eat it immediately or cover it and refrigerate for a couple hours, which actually makes it taste even better as the flavors get to know each other.
Pin It There's something about green goddess dressing that feels like summer in a bowl, even when it's cold outside. My partner said it tasted like herb garden abundance, which is exactly what I was going for—proof that vegan food doesn't have to apologize for being lighter or simpler, just better.
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How to Make This Salad Your Own
The beauty of this salad is how flexible it is once you understand the foundation. I've added grilled asparagus on days when I wanted something earthier, diced avocado when I had one that was ripe, and even roasted chickpeas when I wanted to make it a heartier main course. The dressing is really the star, so you can honestly rotate the vegetables based on what's in your crisper drawer.
Storage and Make-Ahead Tips
This salad actually improves as it sits, which is rare and wonderful—the pasta absorbs the dressing and the flavors meld together. I've found that it keeps well for up to two days in the refrigerator, which makes it perfect for meal prep or bringing to work. Just store the sunflower seed topping separately so they stay crispy, and give everything a quick toss with a touch more lemon juice before serving if it looks dry.
Swaps and Substitutions That Actually Work
Over time, I've learned which tweaks enhance this salad and which ones undermine it. Skip the dairy-free yogurt and the dressing becomes flat, but you can swap almost any fresh green herb into the mix as long as you're using fresh ones. The pasta shape matters more than you'd think—long thin pasta just doesn't catch the dressing the same way short curly pasta does, so that's not a place to improvise.
- Use whatever fresh herbs you can find, but keep the ratio of basil to other herbs since basil is what gives this its identity.
- If sunflower seeds don't appeal to you, pumpkin seeds add a more toasted nuttiness, or skip them entirely and add crispy tofu cubes for protein instead.
- For a gluten-free version, any gluten-free pasta works perfectly as long as you rinse it thoroughly so it doesn't get gluey.
Pin It This salad has become the one I make when I want something that feels effortless but tastes like I actually spent time thinking about it. It never fails to surprise people who think vegan food has to be depressing, and honestly, that makes every chopping moment worth it.
Recipe Questions & Answers
- → How do I prepare the green goddess dressing?
Blend vegan mayonnaise, plant-based yogurt, fresh basil, parsley, chives, tarragon, lemon juice, olive oil, garlic, salt, and pepper until smooth and creamy.
- → Can I use gluten-free pasta?
Yes, substitute regular pasta with your preferred gluten-free variety without affecting the flavor.
- → What vegetables are best for this salad?
Frozen peas, cucumber, baby spinach, radishes, and scallions add freshness and texture to the dish.
- → How should I serve this pasta salad?
Serve immediately for a fresh crunch, or chill for 1-2 hours to blend the flavors more deeply.
- → Are there nut-free garnish options?
Yes, toasted sunflower seeds can be omitted or replaced with pumpkin seeds to keep it nut-free.
