Vegan Creamy Green Goddess (Printable)

Vegan pasta salad with peas, basil, and creamy green goddess dressing, perfect for fresh, light meals.

# What You 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 fresh 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

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain in a colander, rinse under cold running 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, approximately 1 to 2 minutes.
03 - Transfer cooled pasta to a large mixing bowl. Add thawed peas, diced cucumber, chopped spinach, sliced radishes, and sliced scallions. Toss gently to combine all vegetables.
04 - Pour the prepared green goddess dressing over the pasta and vegetable mixture. Toss gently and thoroughly until all components are evenly coated with dressing.
05 - Taste the salad and adjust seasoning as needed with additional salt, lemon juice, or fresh herbs to achieve desired flavor profile.
06 - Transfer salad to a serving platter or bowl. Garnish with sliced fresh basil and toasted sunflower seeds if desired. Serve immediately or refrigerate for 1 to 2 hours before serving for enhanced flavor development.

# Expert Suggestions:

01 -
  • The dressing tastes indulgently creamy without any dairy, which feels like you're getting away with something delicious.
  • Everything comes together in about thirty minutes, making it ideal for when inspiration strikes but time doesn't.
  • It actually tastes better the next day as flavors meld, so meal prep becomes your secret weapon.
02 -
  • Don't skip rinsing the pasta under cold water—warm pasta will wilt your spinach and turn everything into mush before you're ready.
  • Taste the dressing before combining it with the pasta because once it's all mixed, it's harder to adjust; add salt gradually since it concentrates as everything sits.
03 -
  • Toast your sunflower seeds in a dry pan for thirty seconds before adding them—that's what makes them taste like you put actual effort in.
  • Make the dressing up to a day ahead and store it separately so you can assemble the salad fresh and keep everything at its best texture.
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