Spring Green Goddess Pasta Salad with Lemon-Dill Vinaigrette
A vibrant and refreshing pasta salad packed with fresh spring vegetables and a creamy, herbaceous Green Goddess-inspired dressing.
About This Salad Recipe
Hello, fellow food adventurers! As we step deeper into the vibrant energy of Spring 2026, there's a delicious buzz in the air, especially on our social feeds. Everyone is craving dishes that are not only incredibly flavorful but also feel fresh, light, and effortlessly chic. And that, my friends, is exactly where our Spring Green Goddess Pasta Salad steps into the spotlight! This dish is a true reflection of several converging trends: the enduring allure of classic Green Goddess dressing is experiencing a major renaissance, popping up in everything from dips to bowls. We're also seeing a massive surge in 'healthy-ish' and 'girl dinner' inspired meals on platforms like TikTok and Instagram—think vibrant, customizable spreads that are as beautiful as they are delicious. After a winter of comfort food, our palates are yearning for the bright, zesty flavors of spring, making this the perfect time for a recipe that celebrates seasonal produce. This pasta salad isn't just a meal; it's a mood. It’s perfect for those balmy spring evenings, casual backyard gatherings, or even as a delightful grab-and-go lunch. The creamy, herb-packed dressing coats every noodle and crisp vegetable, creating a symphony of textures and tastes. It’s a dish that feels both indulgent and incredibly fresh, hitting all the right notes for what we’re craving right now.
Spring Green Goddess Pasta Salad with Lemon-Dill Vinaigrette Ingredients
- 16 oz campanelle or rotini pasta
- 1 cup fresh asparagus, trimmed and chopped into 1-inch pieces
- 1 cup frozen peas, thawed
- 1/2 cup thinly sliced radishes
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1/4 cup finely chopped red onion
- 1/2 cup crumbled feta cheese (optional)
- For the Lemon-Dill Vinaigrette:
- 1/2 cup good quality mayonnaise
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 2 cloves garlic, minced
- 1/4 cup packed fresh dill
- 1/4 cup packed fresh parsley
- 2 tablespoons chopped fresh chives
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
How to Make Spring Green Goddess Pasta Salad with Lemon-Dill Vinaigrette
- 1
Cook the pasta according to package directions in well-salted water until al dente. As the pasta boils, the kitchen will begin to fill with a comforting, starchy aroma. Drain well and rinse with cold water to stop the cooking, ensuring the noodles remain firm and don't clump. Set aside to cool completely.
- 2
While the pasta cooks, blanch the asparagus: bring a small pot of water to a rolling boil. Add the chopped asparagus and cook for just 1-2 minutes until vibrant green and tender-crisp. Immediately transfer to an ice bath to preserve its bright color and snappy texture. Once cooled, drain well.
- 3
Prepare the Lemon-Dill Vinaigrette: In a blender or food processor, combine the mayonnaise, olive oil, lemon juice, white wine vinegar, minced garlic, fresh dill, parsley, chives, and Dijon mustard. Blend until completely smooth and creamy, with flecks of green herbs visible throughout. Taste and season with salt and pepper, adjusting as needed until the flavors pop with a zesty, herbaceous zing.
- 4
In a large mixing bowl, combine the cooled pasta, blanched asparagus, thawed peas, sliced radishes, chopped dill, parsley, chives, and red onion. Gently toss to distribute the ingredients.
- 5
Pour the vibrant green vinaigrette over the pasta and vegetables. Toss thoroughly until every noodle and vegetable is evenly coated in the creamy dressing. The salad will transform, taking on a beautiful pale green hue and releasing the fresh aroma of dill and lemon.
- 6
If using, gently fold in the crumbled feta cheese. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-3 hours, to allow the flavors to meld and deepen. This chilling time is crucial for the dressing to fully infuse the pasta and vegetables, resulting in a distinctly refreshing and harmonious taste.
Chef's Tips
- For an extra layer of flavor and texture, toast some pine nuts or slivered almonds and sprinkle them over the top just before serving. Their nutty crunch complements the creamy dressing beautifully.
- Don't be afraid to customize your greens! While dill, parsley, and chives are classic, a small handful of fresh mint or tarragon can add an unexpected and delightful complexity to the vinaigrette.
- If you're making this ahead for a picnic or potluck, keep the dressing separate and toss it with the pasta and vegetables about an hour before serving to prevent the pasta from absorbing too much dressing and becoming dry. You can also add a splash of extra lemon juice or a tablespoon of water to 'loosen' the dressing if it's too thick after chilling.
- When blending the dressing, ensure your herbs are completely dry after washing. Excess water can dilute the dressing and impact its texture and flavor intensity.
Nutrition Facts
Approximately 450-550 calories per serving
Calories
12-15g
Protein
20-25g
Fat
50-60g
Carbs
Serving Suggestions
Serve this radiant pasta salad chilled, garnished with extra fresh dill sprigs and a sprinkle of flaky sea salt. It's a fantastic accompaniment to grilled chicken or salmon, or a perfect centerpiece for a spring brunch alongside a vibrant fruit salad and crusty sourdough bread. Pair it with a crisp, unoaked Sauvignon Blanc or a sparkling lemon-mint infused water for a truly refreshing meal.
Recipe card
Spring Green Goddess Pasta Salad with Lemon-Dill Vinaigrette
A vibrant and refreshing pasta salad packed with fresh spring vegetables and a creamy, herbaceous Green Goddess-inspired dressing.
Prep
20 min
Cook
10 min
Total
30 min
Servings
6-8 servings
Ingredients
- 16 oz campanelle or rotini pasta
- 1 cup fresh asparagus, trimmed and chopped into 1-inch pieces
- 1 cup frozen peas, thawed
- 1/2 cup thinly sliced radishes
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1/4 cup finely chopped red onion
- 1/2 cup crumbled feta cheese (optional)
- For the Lemon-Dill Vinaigrette:
- 1/2 cup good quality mayonnaise
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 2 cloves garlic, minced
- 1/4 cup packed fresh dill
- 1/4 cup packed fresh parsley
- 2 tablespoons chopped fresh chives
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Cook the pasta according to package directions in well-salted water until al dente. As the pasta boils, the kitchen will begin to fill with a comforting, starchy aroma. Drain well and rinse with cold water to stop the cooking, ensuring the noodles remain firm and don't clump. Set aside to cool completely.
- While the pasta cooks, blanch the asparagus: bring a small pot of water to a rolling boil. Add the chopped asparagus and cook for just 1-2 minutes until vibrant green and tender-crisp. Immediately transfer to an ice bath to preserve its bright color and snappy texture. Once cooled, drain well.
- Prepare the Lemon-Dill Vinaigrette: In a blender or food processor, combine the mayonnaise, olive oil, lemon juice, white wine vinegar, minced garlic, fresh dill, parsley, chives, and Dijon mustard. Blend until completely smooth and creamy, with flecks of green herbs visible throughout. Taste and season with salt and pepper, adjusting as needed until the flavors pop with a zesty, herbaceous zing.
- In a large mixing bowl, combine the cooled pasta, blanched asparagus, thawed peas, sliced radishes, chopped dill, parsley, chives, and red onion. Gently toss to distribute the ingredients.
- Pour the vibrant green vinaigrette over the pasta and vegetables. Toss thoroughly until every noodle and vegetable is evenly coated in the creamy dressing. The salad will transform, taking on a beautiful pale green hue and releasing the fresh aroma of dill and lemon.
- If using, gently fold in the crumbled feta cheese. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-3 hours, to allow the flavors to meld and deepen. This chilling time is crucial for the dressing to fully infuse the pasta and vegetables, resulting in a distinctly refreshing and harmonious taste.
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