on September 05, 2025
Originally posted to OnBetterLiving.com
If you’re looking for a colourful and satisfying pasta salad, this Green Goddess pasta salad is packed with fresh ingredients and vibrant flavour. Tender tri-colour rotini is combined with crisp vegetables and tossed in a creamy herb dressing made with avocado, Greek yogurt and fragrant fresh herbs.
The dressing is what makes this recipe stand out. Fresh parsley, basil, dill and chives are blended with lemon juice, garlic and capers to create a bright, tangy flavour. Udo’s Oil Blend adds a subtle nutty richness while providing a source of essential fatty acids.
This pasta salad is ideal for meal preparation, picnics, barbecues or simple weekday lunches. It can be served on its own as a light meal or alongside grilled vegetables, fish or plant-based proteins.
Ingredients
For the Pasta Salad
- 1 (12-ounce) box tri-colour rotini, cooked and chilled
- 1 cup cherry tomatoes, sliced in half
- 1 cup yellow bell pepper, chopped bite-size
- ¾ cup broccoli florets, chopped bite-size
- ½ cup shredded carrot
- ¼ cup red onion, thinly sliced
For the Green Goddess Dressing
- ¾ cup plain Greek yogurt (whole for richness or non-fat for a lighter option)
- ½ avocado
- ½ cup fresh parsley
- ½ cup fresh basil
- ¼ cup fresh dill
- 2 tablespoons chives, finely chopped
- 1 clove garlic
- 2 tablespoons capers
- 3 tablespoons Udo’s Oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon white miso paste or Dijon mustard
- 1 teaspoon honey
- Juice of 1 lemon
- ½ teaspoon salt
Method
- Prepare the Green Goddess Dressing
- Add the Greek yogurt, avocado, parsley, basil, dill, chives, garlic and capers to a blender or food processor.
- Add the Udo’s Oil Blend, apple cider vinegar, miso paste (or Dijon mustard), honey, lemon juice and salt.
- Blend until the dressing is smooth and creamy.
- Taste and adjust if needed by adding a little more lemon juice, herbs or yogurt depending on your preference.
- Refrigerate until ready to use. This recipe makes approximately 1½ cups of dressing.
- Assemble the Pasta Salad
- In a large bowl, combine the chilled cooked pasta with the cherry tomatoes, yellow bell pepper, broccoli, shredded carrot and red onion.
- Pour about 1 cup of the Green Goddess dressing over the pasta mixture.
- Toss gently until everything is evenly coated.
- For the best flavour, cover and refrigerate the salad for about 30 minutes before serving.
- Before serving, toss again and add a little more dressing if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips and Variations
Let the flavours develop
Chilling the pasta salad before serving helps the herbs and dressing fully coat the pasta and vegetables.
Try different pasta shapes
Fusilli, penne, bow-tie pasta or shells also work well in this recipe.
Add extra protein
Chickpeas, white beans, grilled chicken or tofu can easily be added to make this a more filling meal.
Add extra crunch
Sunflower seeds, pumpkin seeds or pine nuts can provide extra texture.
Product Spotlight
Udo’s Oil Blend is a balanced mix of organic seed oils designed to provide omega-3, omega-6 and omega-9 fatty acids. It has a mild, nutty flavour that works well in salad dressings, dips and smoothies.
Because the delicate fatty acids in the oil are sensitive to heat, it is typically added to foods after cooking, making it ideal for dressings and cold dishes like this pasta salad.
Frequently Asked Questions
Can this pasta salad be made ahead of time?
Yes. It can be prepared several hours ahead and stored in the refrigerator. In fact, the flavours often develop even more after chilling.
Can I make the dressing dairy-free?
You could experiment with a dairy-free yogurt alternative instead of Greek yogurt for a plant-based version.
