This post may contain affiliate links. Please see our disclosure policy.
Refreshing, creamy, and full of herby flavor, this Green Goddess pasta salad is the perfect dish for a summer picnic, BBQ, or light meal. The vibrant dressing, made with avocado and fresh herbs, coats tender pasta, juicy chicken, and a variety of crisp vegetables for a well-balanced, protein-packed salad. Enjoy it as a main course or a hearty side dish that’s both satisfying and packed with nutrients.
Why You’ll Love This Green Goddess Pasta Salad
I love pasta salads during the Spring and Summer (like this Ham and Pea Pasta Salad) as the main dish or a side dish, and this one is no exception. This delicious, cold green goddess pasta salad is tossed in an epic homemade Green Goddess dressing recipe and has been permanently added to our warm weather rotation. The light, refreshing flavor of the dressing coats the pasta, chicken, and loads of vegetables beautifully, and it’s also stunning to look at!
- Perfect for Warm Weather: This cold pasta salad is refreshing and light, making it ideal for summer gatherings or meal prep.
- High-Protein and Satisfying: Adding rotisserie chicken boosts the protein content and makes this dish more filling.
- Incredible Homemade Dressing: Creamy avocado, fresh herbs, and tangy lemon create a rich and flavorful Green Goddess dressing that’s far superior to any store-bought version.
- Versatile and Customizable: Use gluten-free or grain-free pasta for dietary needs, swap the protein for a vegetarian option, and incorporate seasonal veggies to switch things up.
Ingredient Notes
There are two main components to this recipe: the Green Goddess dressing and the pasta salad.
Green Goddess Dressing Ingredients
- Avocado: Adds a creamy texture while keeping the dressing bright and vibrant.
- Mayonnaise: Use full-fat for the best flavor. Sub with plain yogurt for a lighter option.
- Basil and parsley: Fresh herbs bring the signature herby flavor.
- Green onions: Adds mild oniony sweetness.
- Lemon juice: Provides acidity to balance the creaminess.
- Garlic: A punch of savory depth.
- Anchovy fillet (optional): Adds umami and richness. Omit for a vegetarian version.
- Sea salt and black pepper
Pro Tip: Add a tablespoon of Dijon mustard for an extra zing and complexity.
Pasta Salad Ingredients
- Al dente pasta: Short pasta shapes work best – fusilli, rotini, rigatoni, or macaroni. Use gluten-free or grain-free pasta for a paleo-friendly version.
- Cooked chicken: Rotisserie chicken is ideal for convenience, but shredded baked chicken works too. For a vegetarian option, swap with chickpeas or white beans.
- Cucumbers: English or Persian cucumbers work best for their mild, crisp texture.
- Cherry tomatoes: Adds sweetness and a burst of color.
- Artichoke hearts: Use canned or marinated artichokes for extra flavor.
- Kalamata olives: Briny and salty, perfect for balancing the richness.
- Arugula: Peppery and slightly bitter, adding a fresh contrast.
Step-by-Step Instructions
Step 1: Make the dressing by combining all dressing ingredients in a high-powered blender or food processor. Blend until smooth and creamy. If the mixture is too thick, add a tablespoon of water at a time until desired consistency is reached. Set aside or refrigerate for up to 1 week.
Step 2: Bring a large pot of salted water to a boil. Cook pasta al dente according to package instructions. Drain (but do not rinse) and allow to cool slightly.
Step 3: Chop cucumbers, cherry tomatoes, artichokes, and olives. In a large mixing bowl, combine pasta, chopped veggies, chicken, and arugula. Pour ½ cup of the dressing over the mixture and toss gently to combine. Add extra dressing or season with more salt and pepper if needed.
Step 4: Serve immediately at room temperature or chill in the fridge for 30 minutes for a colder salad. Garnish with fresh basil, additional veggies, or microgreens.
Expert Tips
- Vegan Option: Omit anchovies and use vegan mayo. Swap the chicken for chickpeas or white beans for a satisfying meat-free version.
- Dressing Storage: Store leftover dressing in an airtight container in the fridge for up to 1 week. Stir before using if separation occurs.
- Make-Ahead Option: Prepare the salad and dressing separately and combine just before serving for maximum freshness.
- Adjust Thickness: If the dressing thickens after refrigeration, whisk in a tablespoon of water to loosen it before using.
Variations and Customizations
- Add More Veggies: Try adding asparagus, sugar snap peas, broccoli, or bell peppers for extra variety.
- Switch Up the Protein: Replace chicken with grilled shrimp, canned tuna, or steak strips for a different twist.
- Pasta Alternatives: For gluten-free or paleo options, use Banza chickpea pasta or Jovial cassava pasta.
Storage Tips
- Refrigerate: Store in an airtight container for up to 3 days. Stir before serving.
- Freezing Not Recommended: Pasta salads do not freeze well due to changes in texture.
Recipe FAQs
It’s a simple blend of creamy avocado, mayo, different herbs like parsley and basil, green onion, lemon, garlic, anchovies, and sea salt.
In this recipe, you don’t need to! You can serve this warm or chill it in the fridge before serving.
More Summer Salad Recipes
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Green Goddess Pasta Salad with Chicken
Video
Ingredients
Green Goddess Dressing
- 1/2 avocado, ripe
- 1/4 cup mayonnaise
- 1/2 cup fresh basil, packed
- 1/4 cup parsley
- 2 green onions, cut into 2 inch pieces
- Juice from 1 lemon
- 1 garlic clove
- 1 anchovy fillet
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- Water, as needed
Pasta Salad
- 8 oz short pasta , like fusilli, rotini, rigatoni, or macaroni (use gluten free or paleo pasta if you want)
- 1½ cup cooked chicken , chopped, or 1 cup chickpeas
- 1/2 cup chopped cucumbers
- 1/2 cup cherry tomatoes, halved
- 1/2 cup artichoke hearts, canned or marinated, roughly chopped
- 1/2 cup kalamata olives, pitted and chopped
- 1 cup arugula
Instructions
- Combine all ingredients except water for the Green Goddess dressing in a blender. Blend until smooth. If the mixture is too thick, add a little bit of water at a time to thin it to your liking. Set aside.1/2 avocado, 1/4 cup mayonnaise, 1/2 cup fresh basil, 1/4 cup parsley, 2 green onions, Juice from 1 lemon, 1 garlic clove, 1 anchovy fillet, 1/4 tsp sea salt, 1/8 tsp ground black pepper, Water
- Cook pasta al dente according to package instructions. Drain, and do not rinse.8 oz short pasta
- Chop up the rest of the ingredients for the pasta salad and add to a large mixing bowl. Add the warm pasta.1½ cup cooked chicken, 1/2 cup chopped cucumbers, 1/2 cup cherry tomatoes, 1/2 cup artichoke hearts, 1/2 cup kalamata olives, 1 cup arugula
- Pour 1/2 cup of the dressing to the salad (store the rest in the fridge for up to a week), and toss gently to combine. Add more salt or dressing, if needed.
- Serve right away at room temperature, or chill before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Give it a good stir before serving.
- Vegan Option: Omit anchovies and use vegan mayo. Swap the chicken for chickpeas or white beans for a satisfying meat-free version.
-
- Make-Ahead Option: Prepare the salad and dressing separately and combine just before serving for maximum freshness.
- Dressing Storage: Store leftover dressing in an airtight container in the fridge for up to 1 week. Stir before using if separation occurs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy salad… great way to use up some rotisserie chicken. I added some chick peas since I didn’t have enough chicken. It works. I am not a fan of arugula but I know it is good for me. This was a good way to hide it. Thanks Jean
So glad you enjoyed it!!
Green goddess dressing is sooo good! This is a great recipe for meal prepping lunches. Just keep the dressing separate until it is time to serve and eat.