Green Goddess Pasta Salad

A great salad does not happen by accident. Every ingredient in this Green Goddess Pasta Salad serves a purpose, from the crunch of fresh vegetables to the tang of the dressing that ties it all together. If you loved this, also check out our Cold Farro Salad with Cucumbers and Feta and Watermelon Feta Salad with Mint.

What Is Green Goddess Pasta Salad?

This Green Goddess Pasta Salad with avocado, broccoli, and spinach is tossed in a lemon garlic olive oil dressing – it’s a healthy vegan recipe!

Why This Recipe Works

• Ready in Minutes: This recipe comes together quickly with minimal prep work, making it ideal for busy weeknights.
• Naturally Healthy: Packed with fresh vegetables, healthy fats, and vibrant flavors, this salad is as nutritious as it is delicious.
• Customizable: Feel free to swap ingredients based on what you have on hand or add your favorite protein for a heartier meal.

Ingredients You’ll Need

Here is everything you need to make this delicious recipe:

• 2 avocados (diced)
• 8 oz. whole wheat penne (or any other small-medium shape/variety)
• 1 tablespoon everything bagel seasoning
• 1/4 cup shredded parmesan cheese (optional)
• 1 teaspoon kosher salt (plus more for cooking the pasta)
• 2 cups broccoli florets (frozen or fresh)
• juice of one lemon ((about 2 tablespoons))
• 1/3 cup extra-virgin olive oil
• 1/2 cup pumpkin seeds (or another seed/nut)
• 5-8 oz. spinach (frozen chopped or fresh baby spinach)
• 1 clove garlic (minced on a microplane zester)

Kitchen Equipment Needed

• A large mixing bowl
• A sharp chef’s knife and cutting board
• Measuring cups and spoons
• A small bowl or jar for the dressing

Step-by-Step Instructions

Step 1 | Prepare the Base

Add the cooled pasta, broccoli, and spinach to the bowl with the dressing, along with the two diced avocados, pumpkin seeds (1/2 cup), and parmesan cheese (1/4 cup), if using. Toss everything together.

Step 2 | Add Fresh Vegetables

Serve. If making ahead of time: cover, refrigerate, and toss with remaining dressing just before serving. If you have leftovers, an extra drizzle of olive oil and squeeze of lemon juice will help revive it if it’s a bit dry.

Step 3 | Make the Dressing

Meanwhile, mix the minced garlic (1 clove), kosher salt (1 teaspoon), olive oil (1/3 cup) and lemon juice (about 2 tablespoons) in the bottom of a large bowl. Whisk together until emulsified. Taste, adjust seasoning if necessary. (If you are making this ahead of time, remove half the dressing and reserve for later in a separate bowl or container.)

Step 4 | Toss and Serve

Cook pasta according to directions in heavily salted water. 2-3 minutes before it’s finished cooking, add the broccoli florets and spinach to the pasta water. Drain and rinse the pasta and veggies together in a colander, and run cold water over it to rinse and cool it off.

Pro Tips for the Perfect Texture

• Dry Your Greens Thoroughly: Use a salad spinner to remove excess water. Wet greens will make your dressing watery and dilute the flavors.
• Season Generously: Do not be shy with salt and pepper. Seasoning each layer as you build the salad ensures every bite is flavorful.
• Let It Rest: If time allows, let the dressed salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Best Ways to Serve and Pair It

This versatile salad pairs wonderfully with grilled proteins, crusty bread, or a warm bowl of soup. It also makes a fantastic addition to any potluck or barbecue spread. For a complete meal, serve alongside roasted chicken, grilled salmon, or your favorite protein of choice.

Storage and Make-Ahead Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. If you are meal prepping, keep the dressing separate and store the chopped vegetables in a sealed container. Add the dressing and toss just before serving to maintain maximum freshness and crunch.

Green Goddess Pasta Salad FAQs