Name: Green Goddess Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 oz pasta (cavatappi, fusilli, penne, etc.); 1 cup white beans (cannelli, navy beans, white kidney beans); 1/2 cup sliced green olives; 1/3 cup pumpkin seeds (pepitas); 1/2 medium English cucumber (chopped); 1/2 cup parsley leaves; 1/2 cup cilantro leaves and stems; 1/2 cup basil leaves (chopped); 2 medium green onions (sliced); 3 tbsp olive oil; 2 tbsp tahini; 1 tbsp lemon juice; 1-2 tbsp water; 1/2 tsp salt (more to taste); 1/2 tsp ground black pepper

This vibrant Green Goddess Pasta Salad is the perfect fresh and herby dish for anyone craving a nutritious and satisfying meal. This recipe combines tender pasta with protein-packed white beans and a creamy tahini-herb dressing that is irresistible. It’s loaded with fresh vegetables and completely plant-based.

Jump to Recipe Print Recipe

Overhead shot of green goddess pasta salad

This recipe can be thrown together in 20 minutes. It’s great for those busy weeknights or last-minute potluck contributions. It’s also packed with feel-good ingredients for a healthy dish with less fuss.

I also consider this pasta salad a summer crowd pleaser. It tastes really fresh, and it works alongside so many different bbq dishes. You can also pack it for a picnic or enjoy it as a light lunch. You may have a lot of the ingredients in hand already (bonus if you can harvest fresh herbs from the garden). You’ll want to put this dressing on everything after you taste it!

Recipe Highlights

This pasta salad is 100% vegan, nut-free, and soy-free, making it perfect for various dietary needs and restrictions.
Ready in just 20 minutes with only 10 minutes of actual cooking time, so you can whip it up quickly for any occasion.
Packed with plant-based protein from white beans and pumpkin seeds, making it filling and nutritious.
The fresh herb dressing is made with tahini for creaminess without any dairy, creating a rich and flavorful coating.
Perfect for meal prep and can be stored for up to 2 days, making it great for make-ahead lunches or potluck contributions.
This salad is refreshing and perfect for hot summer days when you want something light but satisfying.

Ingredients Needed

Short pasta – Cavatappi, fusilli, or penne work perfectly here. These shapes hold the dressing well and provide the perfect base for all the fresh ingredients.
White beans – Cannellini, navy beans, or white kidney beans add protein and creamy texture. Make sure to drain and rinse them well to remove any canned flavor.
Green olives – Sliced green olives provide a briny, salty flavor that balances the fresh herbs beautifully. Look for quality olives for the best taste.
Pumpkin seeds (pepitas) – These add a delightful crunch and extra protein. You can use them toasted or raw, depending on your preference.
English cucumber – This adds fresh crunch and helps lighten up the dish. Any edible-skinned cucumber works, including Armenian or baby cucumbers.
Fresh parsley – Forms the base of our green goddess dressing. Use flat-leaf parsley for the best flavor and wash it well before using.
Fresh cilantro – Adds brightness and complexity to the dressing. If you don’t like cilantro, you can substitute with more basil, dill, and mint.
Fresh basil – Provides sweet, aromatic flavor to the dressing. Chop it before blending for easier processing.
Green onions – These add mild onion flavor and extra color. Both the white and green parts work well in this recipe.
Olive oil – Use good quality extra virgin olive oil for the best flavor in your dressing.
Tahini – This creates the creamy base for our dressing without any dairy. Make sure to stir it well before measuring.
Lemon juice – Fresh lemon juice brightens all the flavors and helps balance the richness of the tahini.
Water – Helps thin the dressing to the perfect consistency. You can substitute with oat or soy milk for an even creamier result.
Salt and black pepper – Essential for bringing out all the flavors and balancing the dressing.

Tip: spread the dressing on a cold sandwich instead of as a pasta salad. It’s a healthier alternative to mayonnaise.

How to Make Green Goddess Pasta Salad

Prep the dressing: Chop the green onions and basil for easier blending. Wash and dry the cilantro and parsley well (small tender stems can be included for extra flavor).

Blend the dressing: Combine all the herbs and green onions in a blender with olive oil, tahini, and lemon juice. Blend until completely smooth, stopping to scrape down sides if needed.

Adjust consistency: Add water as needed to reach a thick, creamy dressing consistency. Season with salt and pepper to taste.

Cook the pasta: Cook the pasta to al dente in a large pot of salted water according to package directions. Drain immediately and allow to cool slightly.

Prepare vegetables: While the pasta cools, chop the cucumber into small, bite-sized pieces.

Combine everything: In a large bowl, combine the cooled pasta, white beans, chopped cucumber, sliced olives, and pumpkin seeds. Add all the dressing and toss thoroughly to coat every ingredient.

Serve: This pasta salad is best served the same day for optimal freshness and texture.

Storage and Serving

This Green Goddess Pasta Salad can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually develop and improve after a few hours as the herbs meld together, though the texture is best when fresh.

For the best taste and texture, bring the pasta salad to room temperature before serving if it has been refrigerated. Let it sit out for about 15-20 minutes to take the chill off and allow the flavors to shine.

The dressing can be made in larger batches and stored separately in the fridge for up to 1 week. This makes it easy to prepare fresh pasta salads throughout the week or use the dressing on other dishes.

This pasta salad serves 5-6 people as a side dish, making it perfect for family dinners, potlucks, or meal prep. It’s substantial enough to serve as a light lunch for 3-4 people when paired with some crusty bread.

How to serve this pasta salad

Serve it as a refreshing side dish at barbecues and outdoor gatherings
Pack it for a nutritious and filling lunch
Enjoy it as a light dinner on hot summer days
Use it as a base and add grilled vegetables or protein for a heartier meal
Pairs with grilled vegetables, crusty bread, or a simple green salad for a complete meal.

Recipe Tips and FAQs

For the smoothest dressing, make sure your herbs are completely dry before blending to prevent a watery consistency.
Don’t overcook the pasta. Al dente texture holds up better when mixed with the dressing and other ingredients.
If your dressing seems too thick, add water or plant milk one tablespoon at a time until you reach the desired consistency.
For extra flavor depth, let the dressed pasta salad rest in the refrigerator for at least 30 minutes before serving.
Toast the pumpkin seeds in a dry pan for 2-3 minutes for extra crunch and nutty flavor.

Can I make this pasta salad ahead of time? Yes, but it’s best served the same day. The pasta can absorb the dressing over time, so you may need to add a bit more dressing if making it the night before.

Can I substitute the tahini? You can use cashew butter or sunflower seed butter instead, though this will change the flavor profile slightly. For a lighter option, try using mashed avocado.

What if I don’t like cilantro? No problem! Substitute with a combination of more basil, fresh dill, and mint for a different but equally delicious herb profile.

Can I use a different type of pasta? Absolutely. Any short pasta shape works well – try rotini, bowties, or shells. Just make sure to cook it al dente for the best texture.

How can I make this more filling? Add diced avocado, cherry tomatoes, or your favorite grilled vegetables. You could also include some hemp hearts or additional beans for extra protein.

Can I use dried herbs instead of fresh? Fresh herbs are really essential for this recipe’s bright, vibrant flavor. Dried herbs won’t give you the same green goddess effect or taste.

Other vegan salad recipes