Vegan Creamy Green Goddess Pasta (Printable)

Vegan pasta salad tossed in creamy green goddess dressing with peas, basil, and crisp vegetables.

# What You'll Need:

→ Pasta

01 - 10 oz short pasta such as fusilli, rotini, or shells
02 - Salt for pasta water

→ Vegetables

03 - 1 cup frozen peas, thawed
04 - 1 small cucumber, diced
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup radishes, thinly sliced
07 - 1/3 cup scallions, thinly sliced

→ Creamy Green Goddess Dressing

08 - 1/2 cup vegan mayonnaise
09 - 1/4 cup unsweetened plant-based yogurt
10 - 1/4 cup fresh basil leaves, packed
11 - 2 tablespoons fresh parsley leaves
12 - 2 tablespoons fresh chives
13 - 1 tablespoon fresh tarragon or extra parsley
14 - 2 tablespoons lemon juice
15 - 1 tablespoon olive oil
16 - 1 small garlic clove
17 - 1/2 teaspoon salt, or to taste
18 - 1/4 teaspoon black pepper

→ Garnish

19 - 2 tablespoons fresh basil, sliced
20 - 1 tablespoon toasted sunflower seeds, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain thoroughly, rinse under cold water, and set aside to cool completely.
02 - While pasta cooks, combine vegan mayonnaise, plant-based yogurt, basil, parsley, chives, tarragon, lemon juice, olive oil, garlic clove, salt, and black pepper in a blender or food processor. Blend until smooth and creamy.
03 - In a large mixing bowl, combine cooled pasta, thawed peas, diced cucumber, chopped spinach, sliced radishes, and sliced scallions.
04 - Pour the prepared dressing over the pasta mixture and toss gently to coat all ingredients evenly.
05 - Taste the salad and adjust seasoning with additional salt, lemon juice, or fresh herbs as desired.
06 - Transfer to a serving platter or bowl. Top with sliced fresh basil and toasted sunflower seeds if using.
07 - Serve immediately or refrigerate for 1 to 2 hours to allow flavors to develop and meld.

# Expert Tips:

01 -
  • It's the rare salad that feels creamy and satisfying without any dairy, thanks to that silky plant-based dressing.
  • You can prep everything ahead and just toss it together when hunger strikes, making weekday lunches actually happen.
  • Fresh herbs and crisp vegetables mean every bite tastes bright and alive, not like something that's been sitting around.
02 -
  • If you make this ahead, wait to dress it completely until an hour before serving, or it gets soggy; do a lighter coating first and add more dressing right before people eat.
  • The herbs are non-negotiable for that signature green goddess flavor, so resist the urge to use dried herbs or substitute them with whatever you have lying around.
03 -
  • Make the dressing first while the pasta cooks, so everything's ready to come together the moment the pasta is cool.
  • If your dressing seems too thick, thin it with a little unsweetened plant milk instead of water so it stays creamy and flavorful.
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