Green Goddess Pasta Salad with Chicken

A bowl of green goddess pasta salad with cherry tomatoes, avocado, arugula, and a creamy green dressing. A glass of water with lemon slices and a small bowl of dressing with a wooden spoon are nearby. Lemon slices and fresh greens are scattered around.

5 from 2 votes

Green Goddess Pasta Salad with Chicken

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.

Prep Time13

Cook Time7

Total Time20

Course: Main Course, Salad, Side Dish

Cuisine: American

Servings: servings

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.

Video

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.
Adjust Thickness: If the dressing thickens after refrigeration, whisk in a tablespoon of water to loosen it before using.
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