Green Goddess Pasta Salad

By Makinze GoreUpdated: May 14, 2025

Approved by the Delish Test Kitchen

1 Rating

pasta with chickpeas, asparagus, and cucumbers tossed in a green goddess dressing

PHOTO: RYAN LIEBE; FOOD STYLING: BROOKE CAISON

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

40 mins

Cal/Serv:

448

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preview for This Green Goddess Pasta Salad Is My Potluck Good-Luck Charm

Pasta salad is a classic summer potluck side, but in my opinion, it deserves a refresh. That’s where this green goddess pasta salad comes in. It’s bright green with a zesty, super-fresh green goddess dressing and some extra veggies mixed in to make it feel more like a hearty salad than a pasta dish. Don’t worry though—there’s still plenty of pasta. Whether you’re a green goddess super fan or just love fresh summer sides, this pasta salad is here to shake up your potluck game.

This pasta salad is great as a side, served alongside some grilled chicken or a baked salmon, but the addition of chickpeas make it eligible to be a vegetarian dinner. While this pasta salad is incredible as-is, feel free to get creative with it by adding your favorite pasta salad mix-ins!

Leftovers would make an incredible lunch that’s easy to take with you. Simply store the pasta salad in an airtight container and place it in the fridge for up to 3 days. Similarly, both the dressing and pasta salad can be made ahead of time. The dressing can be made up to 2 days ahead, while the pasta salad should be limited to 1 day ahead.

Have you made this recipe yet? Let us know how it went in the comments below!

PHOTO: RYAN LIEBE; FOOD STYLING: BROOKE CAISON

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Ingredients

Kosher salt
1 lb.
fusili pasta
8 oz.
asparagus, trimmed, cut into 2" pieces on a bias
1
garlic clove
1 cup
Greek yogurt, preferably whole fat
1/4 cup
mayonnaise
1/4 cup
shredded Parmesan
Juice of 1 lemon
1 cup
packed fresh basil leaves, plus more (optional) for serving
1/2 cup
packed fresh parsley leaves, plus more (optional) for serving
1/4 cup
chopped chives, plus more (optional) for serving
1/4 cup
packed fresh dill, plus more (optional) for serving
Pinch of crushed red pepper flakes
Freshly ground black pepper
1
(15-oz.) can chickpeas, drained, rinsed
2
Persian cucumbers, cut into half-moons
1 cup
green olives, pitted, halved
1/2 cup
crumbled feta, divided

Directions

1. Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally and adding asparagus during the last 3 minutes of cooking, until al dente according to package directions. Drain and let cool.
2. Step 2In a blender or food processor, pulse garlic, yogurt, mayonnaise, Parmesan, and lemon juice until combined. Add basil, parsley, chives, dill, and red pepper flakes; season with salt and black pepper. Blend until smooth. Adjust seasonings as needed.
3. Step 3Transfer pasta and asparagus to a large bowl. Add chickpeas, cucumbers, olives, and 1/4 cup feta. Pour dressing over and toss to combine. Top with remaining 1/4 cup feta and more herbs, as desired.