Green Goddess Pasta Salad
The secret to the best Green Goddess dressing is fresh herbs, buttermilk and mayo. Add to asparagus, crisp-cooked green beans and pasta and you have the ultimate pasta salad.
Ingredients
Green Goddess Dressing
- ½ cup mayonnaise
- ½ cup buttermilk
- 1 cup basil leaves
- ½ cup parsley leaves
- 2 tbsp tarragon leaves
- 3 anchovies
- 2 green onions chopped
- 1 clove garlic chopped
- 1½ tsp kosher salt
- 1 tsp freshly ground black pepper
Pasta Salad
- 1 bunch asparagus trimmed, halved lengthwise and cut into pieces
- 3 cups green beans cut into pieces
- 1 cup baby peas
- 500 g short pasta about 5 cups
- ⅓ cup freshly squeezed lemon juice divided (approx)
- ¼ tsp each salt and pepper
- ¾ cup finely grated Parmesan divided
- extra-virgin olive oil for drizzling
Instructions
Green Goddess Dressing
- In blender, purée mayonnaise, buttermilk, basil, parsley, tarragon, anchovies, green onions, garlic, salt and pepper until smooth.
Pasta Salad
- In large pot of boiling salted water, cook asparagus and green beans until tender-crisp, 2 minutes. Using slotted spoon, remove vegetables to bowl of ice water until chilled. Remove and pat dry. Repeat with peas.
- In same pot, cook pasta according to package directions. Drain, then rinse under cold water until chilled.
- In large bowl, combine pasta, asparagus, beans and peas; add dressing, half of the lemon juice, salt, pepper and all but 3 tbsp of the Parmesan, tossing to combine. Drizzle with extra-virgin olive oil, tasting before adding more lemon juice, and sprinkle with remaining Parmesan.
Notes
Tip: While the dressing can be made up to 2 days ahead, the pasta salad is best enjoyed the same day.