Spring Green Goddess Pasta Salad with Lemon-Dill Chicken
A vibrant and refreshing pasta salad featuring creamy Green Goddess dressing, tender chicken, and crisp spring vegetables.
About This Salad Recipe
As spring blossoms around us (and with summer just around the corner!), there's a palpable shift in our cravings towards lighter, brighter, and more vibrant dishes. Gone are the heavy stews and rich comfort foods of winter, making way for refreshing flavors and crisp textures. This Spring Green Goddess Pasta Salad with Lemon-Dill Chicken perfectly encapsulates this seasonal shift, becoming a true sensation across American kitchens, especially among those embracing 'girl dinner' aesthetics and the enduring popularity of Mediterranean-inspired eating. The Green Goddess dressing, a classic for a reason, has seen a massive resurgence thanks to TikTok, where its herbaceous, creamy deliciousness is being drizzled over everything imaginable. Paired with tender, lemon-dill infused chicken and an abundance of fresh, seasonal produce like crisp asparagus and peas, this salad hits all the right notes. It's not just delicious; it’s visually stunning, incredibly satisfying, and remarkably easy to customize. It’s the ideal dish for picnics, potlucks, or a sophisticated 'work-from-home' lunch that feels like a treat. Plus, its make-ahead friendly nature makes it a weeknight hero, allowing you to enjoy more of those beautiful spring evenings. Get ready to embrace the fresh, zesty flavors of spring!
Spring Green Goddess Pasta Salad with Lemon-Dill Chicken Ingredients
- 1 lb farfalle (bow-tie) pasta
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- 1 cup fresh or frozen peas (thawed if frozen)
- 1 cup asparagus, trimmed and chopped into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese (optional, for garnish)
How to Make Spring Green Goddess Pasta Salad with Lemon-Dill Chicken
- 1
Cook the pasta according to package directions in a large pot of salted water. While it cooks, a starchy aroma will fill your kitchen. Drain and rinse with cold water to stop the cooking and prevent sticking. Set aside in a large bowl.
- 2
While the pasta cooks, pat the chicken breasts dry. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, until golden brown and cooked through. It should sizzle beautifully in the pan. Remove from skillet, let rest for a few minutes, then shred or dice into bite-sized pieces. Toss the warm chicken with half of the lemon juice and a tablespoon of the chopped fresh dill, letting the aromatic citrus and herb infuse the chicken.
- 3
In a blender or food processor, combine the remaining dill, chives, parsley, minced garlic, Greek yogurt, mayonnaise, white wine vinegar, Dijon mustard, and the remaining lemon juice. Blend until smooth and vibrant green – the scent of fresh herbs will be invigorating. Season the Green Goddess dressing with salt and pepper to taste. It should be creamy with a slight tang.
- 4
If using fresh peas and asparagus, quickly blanch them: bring a small pot of salted water to a boil, add asparagus for 2 minutes, then peas for 1 minute. Drain and immediately plunge into an ice bath to retain their bright green color and crisp texture. The colors will pop beautifully.
- 5
Add the cooked pasta, lemon-dill chicken, blanched asparagus, peas, and halved cherry tomatoes to the large bowl with the pasta. Pour the creamy Green Goddess dressing over everything. Gently toss to combine, ensuring every piece is coated in the delicious, verdant dressing. The colors will swirl together, creating a beautiful spring tableau.
- 6
Taste and adjust seasonings if needed. For best flavor, cover and refrigerate for at least 30 minutes, allowing the flavors to meld and deepen. The salad will chill, becoming even more refreshing.
Chef's Tips
- To intensify the herby flavor, lightly muddle the fresh herbs for the dressing (like in a mortar and pestle) before adding them to the blender. This releases more of their essential oils.
- For an extra layer of flavor and crunch, toast a small handful of pine nuts or slivered almonds and sprinkle them over the finished salad just before serving.
- Don't overcook your pasta! Al dente pasta holds up better in a cold salad and absorbs the dressing without becoming mushy. This is key for a good pasta salad texture.
Nutrition Facts
450 kcal
Calories
35g
Protein
15g
Fat
50g
Carbs
Serving Suggestions
Serve this vibrant pasta salad chilled, garnished with a sprinkle of crumbled feta cheese and extra fresh dill. It pairs wonderfully with a crisp Sauvignon Blanc or a light sparkling lemonade. For a complete meal, offer a side of crusty baguette to sop up any extra dressing.
Recipe card
Spring Green Goddess Pasta Salad with Lemon-Dill Chicken
A vibrant and refreshing pasta salad featuring creamy Green Goddess dressing, tender chicken, and crisp spring vegetables.
Prep
25 min
Cook
15 min
Total
40 min
Servings
6 servings
Ingredients
- 1 lb farfalle (bow-tie) pasta
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- 1 cup fresh or frozen peas (thawed if frozen)
- 1 cup asparagus, trimmed and chopped into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese (optional, for garnish)
Instructions
- Cook the pasta according to package directions in a large pot of salted water. While it cooks, a starchy aroma will fill your kitchen. Drain and rinse with cold water to stop the cooking and prevent sticking. Set aside in a large bowl.
- While the pasta cooks, pat the chicken breasts dry. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, until golden brown and cooked through. It should sizzle beautifully in the pan. Remove from skillet, let rest for a few minutes, then shred or dice into bite-sized pieces. Toss the warm chicken with half of the lemon juice and a tablespoon of the chopped fresh dill, letting the aromatic citrus and herb infuse the chicken.
- In a blender or food processor, combine the remaining dill, chives, parsley, minced garlic, Greek yogurt, mayonnaise, white wine vinegar, Dijon mustard, and the remaining lemon juice. Blend until smooth and vibrant green – the scent of fresh herbs will be invigorating. Season the Green Goddess dressing with salt and pepper to taste. It should be creamy with a slight tang.
- If using fresh peas and asparagus, quickly blanch them: bring a small pot of salted water to a boil, add asparagus for 2 minutes, then peas for 1 minute. Drain and immediately plunge into an ice bath to retain their bright green color and crisp texture. The colors will pop beautifully.
- Add the cooked pasta, lemon-dill chicken, blanched asparagus, peas, and halved cherry tomatoes to the large bowl with the pasta. Pour the creamy Green Goddess dressing over everything. Gently toss to combine, ensuring every piece is coated in the delicious, verdant dressing. The colors will swirl together, creating a beautiful spring tableau.
- Taste and adjust seasonings if needed. For best flavor, cover and refrigerate for at least 30 minutes, allowing the flavors to meld and deepen. The salad will chill, becoming even more refreshing.
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