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Green Goddess Pasta Salad

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2 cups Green Goddess salad dressing
3/4 cup mayonnaise
3 tablespoons lemon juice
1 (16-ounce) box gemelli pasta
2 cups frozen baby peas
4 cups cooked cubed chicken breast
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 cup sliced celery
2 cups cubed Havarti cheese

Green Goddess Pasta Salad

Love Green Goddess dressing? Then you'll adore this colorful and flavorful main dish salad.

  • Serves 12
  • Easy

About This Recipe

Pasta salads are a dime a dozen – but not mine! I love making these salads in the summer and we live off them. There are infinite combinations of pasta, meats, veggies, and dressing and I have used most of them, from ranch to honey mustard to blue cheese to vinaigrette. But my new favorite is my Green Goddess Pasta Salad.

Green Goddess salad dressing is a creamy dressing that is made with lots of fresh herbs that give it its characteristic, well, green color. It was probably developed at the Palace Hotel in San Francisco in the 1920s, but as with all food lore, the history is fuzzy.

The dressing usually contains buttermilk or yogurt, parsley, dill, tarragon, chives, and lemon juice. I, of course, always add mayonnaise to give the dressing more body and heft. I combine it with pasta, tender chicken, and fresh veggies for and irresistible salad that is easy to make. You can, of course, use your favorite ingredients in this luscious recipe.

This recipe makes a big batch too, so you can leave it in the fridge and let everybody eat it for snacks, or lunch, or for dinner on the porch under the stars. Enjoy every bite.

How to make the best Green Goddess Pasta Salad:

  • Mix the dressing first, so you can add the hot pasta and chicken to it. This way, both the chicken and pasta absorb some of the flavors from the dressing, and they stay tender too.
  • I always make extra dressing to add to the salad after it’s chilled in the fridge for awhile. Because the dressing gets absorbed, the salad can be a bit dry. Stirring in extra dressing, or just more Green Goddess dressing alone, will wake up the flavor.

Why this recipe works:

  • The fragrant creamy salad dressing coats the ingredients for wonderful flavor. The pasta, which is added while still hot, absorbs some of the dressing so it has flavor too.


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In a large bowl, combine the Green Goddess dressing, mayonnaise, and lemon juice and mix well.


Bring a large pot of water to a boil. Add the pasta and start cooking. Meanwhile, put the peas in a colander in the sink.


When the pasta is cooked al dente according to package directions, drain it over the peas in the colander. Transfer to the bowl with the dressing and mix.


Add the chicken and remaining ingredients to the dressing and stir to coat. Cover and refrigerate for 2 to 3 hours before eating.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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