Super bright and refreshing, this pasta salad is the exact dish you want to serve alongside grilled chicken, burgers, and corn at your next outdoor party. The sharp, peppery radishes with the creamy artichokes and bright, earthy asparagus mixed with the pasta and tangy green dressing also make for a stunning presentation. Be sure to use a blend of several soft herbs — such as dill, tarragon, basil, and parsley — to get the most flavor in your dressing.
Frequently Asked Questions
Why is it called Green Goddess dressing?
Green Goddess dressing dates back to 1923, at the Palace Hotel in San Francisco. The hotel notably hosted many famous people, and the executive chef, Philip Roemer, created the dressing in honor of a star guest, George Arliss, who was the lead actor in the play “The Green Goddess.”
Should I rinse pasta for cold pasta salad?
Yes, rinsing the noodles in cold water is important for creating the ideal texture for pasta salad. First, rinsing helps stop the cooking process which helps maintain the al dente texture and second, it helps to rinse off the excess starch which allows for the pasta to be nicely coated with the dressing and to not stick to itself.
Notes from the Food & Wine Test Kitchen
You can use any short to medium style pasta shape, but we particularly like gemelli because of its ability to hold the dressing in the spirals. If you can’t find mozzarella pearls, torn fresh mozzarella or burrata is a great substitute.
Make ahead
The dressing and the complete pasta salad can both be made up to three days in advance and stored in airtight containers.
Ingredients
8 ounces uncooked gemelli pasta
1 (1-pound) bunch asparagus, trimmed and cut diagonally into 2-inch pieces
1 cup packed fresh flat-leaf parsley or cilantro leaves
1/2 cup loosely packed fresh basil or tarragon leaves
1/2 cup loosely packed fresh chives or trimmed scallions
3/4 cup whole-milk plain Greek-style yogurt
2 tablespoons fresh lemon juice
2 tablespoons water
2 drained anchovy filets in oil
1 small garlic clove, smashed
2 teaspoons kosher salt, divided
1/4 teaspoon black pepper
1 cup drained, marinated quartered artichoke hearts
1 (8-ounce) package mozzarella pearls
4 medium fresh radishes, quartered and thinly sliced (1 cup)
Chopped fresh chives
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Directions
Bring a large saucepan of salted water to a boil over high. Stir in pasta; cook, stirring occasionally, according to package directions for al dente, about 8 minutes. During the last 2 minutes of cooking, stir in asparagus; cook, stirring occasionally, until bright green. Drain pasta and asparagus and rinse under cold running water. Set aside.
While pasta is cooking, combine herbs, yogurt, lemon juice, water, anchovies, garlic, 1 teaspoon salt, and pepper in a blender or food processor; process until smooth, 30 seconds to 1 minute. Transfer dressing to a large bowl; add cooled pasta and asparagus, artichoke hearts, mozzarella pearls, radishes, and remaining 1 teaspoon salt, toss until coated. Cover and refrigerate until chilled, at least 1 hour or up to 3 days. Garnish with chives.
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