May - Green Goddess Pasta Salad

Intro
May is the month of lush, bright greens — perfect for a pasta salad that’s as nourishing as it is beautiful. This Green Goddess Pasta Salad is brimming with fresh herbs, crunchy spring vegetables, and a creamy avocado dressing. It’s quick to prepare, packs well for picnics, and makes a vibrant side or satisfying main on a warm day. Think of it as spring on a plate!

Serves 4

Ingredients

For the pasta

• 4 servings pasta of your choice (fusilli, penne or shells work well)

• Salt for the cooking water

For the Green Goddess dressing

• 2 large handfuls of each: fresh parsley, chives, basil, dill, mint, coriander (use what you have)

• Juice of 2–3 lemons

• 1–2 tbsp apple cider vinegar

• 2 tbsp olive oil

• 2 tbsp thick Greek yoghurt

• 1 ripe avocado

• 1–2 tbsp honey

• 2 tsp Dijon mustard

• 1 clove garlic

• Salt and black pepper to taste

Vegetables to add

• 100 g edamame beans

• 100 g petit pois

• 2 large handfuls baby spinach

• 50 g sliced radish

• 1 avocado, diced

• 1 courgette, shaved into ribbons with a peeler

• ½ cucumber, chopped

• Toasted seeds or crunchy croutons to finish

Method

1. Cook the pasta:

• Bring a large pan of salted water to a boil.

• Cook the pasta according to the packet instructions until al dente. Drain, rinse under cold water to stop cooking, and set aside.

2. Make the dressing:

• In a food processor or blender, combine the herbs, lemon juice, apple cider vinegar, olive oil, yoghurt, avocado, honey, mustard, garlic, salt and pepper.

• Blitz until smooth and creamy. Taste and adjust seasoning or acidity (more lemon juice or salt as needed).

3. Prep the vegetables:

• Blanch the edamame and petit pois for 2 minutes in boiling water, then refresh under cold water to keep them bright.

• Slice radish, dice avocado, shave courgette, and chop cucumber.

4. Assemble the salad:

• In a large bowl, toss the cooked pasta with the Green Goddess dressing until evenly coated.

• Fold in the blanched beans and peas, spinach, radish, avocado, courgette and cucumber. Mix gently to avoid crushing the avocado.

5. Finish & serve:

• Pile into a serving bowl and sprinkle generously with toasted seeds or crunchy croutons.

• Serve immediately or chill for up to a day to let the flavours meld.

Tips & Notes

• Make it a meal: Add grilled chicken, salmon, or chickpeas for extra protein.

• Vary the greens: Swap in rocket, watercress, or other seasonal leaves.

Meal prep friendly: The dressing keeps 2–3 days in a sealed jar in the fridge. Assemble salad just before serving for best texture.