: A fresh, creamy pasta salad with crisp vegetables and a zesty Green Goddess dressing. Perfect for summer lunches, picnics, or potlucks.
Ingredients
Scale
12 ounces rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
2 tablespoons fresh tarragon, chopped
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon garlic, minced
2 teaspoons olive oil
Salt and black pepper to taste
Optional: 2 teaspoons anchovy paste or 1 avocado for creaminess
1/4 cup grated Parmesan cheese for garnish
Instructions
- Cook pasta in salted boiling water until al dente, 9–11 minutes. Drain and rinse with cold water.
- Chop vegetables and herbs, then combine in a large bowl.
- Whisk together yogurt, mayonnaise, lemon juice, garlic, olive oil, and optional anchovy paste or avocado.
- Toss dressing with pasta and vegetables until evenly coated.
- Chill for 30 minutes before serving.
- Garnish with Parmesan cheese