This Vegan Green Goddess Pasta Salad is a pasta-twist on the viral TikTok Green Goddess Salad. This version is more filling from not only pasta, but white beans for some protein. Made with crisp sliced cucumber, salty olives and pumpkin seeds for crunch, it’s a delicious texture combo tied together with a creamy herb-tahini dressing.
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Why You’ll Love This Recipe
- The dressing really carries it: The herby green goddess sauce is fresh, savory, and well-balanced, and it coats the pasta properly.
- Great for warm weather: It’s best served slightly cool or at room temperature. Great for hot days, picnics or BBQs.
- Works for leftovers: As far as salads go, leftovers keep pretty well! You can also prep some of the components in advance (store them separately until ready to serve).
Ingredients You’ll Need
This pasta salad uses simple ingredients, but the combination really works. Below is your shopping list, or skip ahead to the recipe card for the measurements.
- Short pasta (cavatappi, fusilli, penne)
- White beans
- Green olives
- Pumpkin seeds (pepitas)
- English cucumber
- Parsley
- Cilantro
- Basil
- Green onions
- Olive oil
- Tahini
- Lemon juice
- Water
- Salt and black pepper
Instructions
It’s easy to make your own vegan Green Goddess Pasta Salad – blend the dressing ingredients, cook the pasta, then combine everything! Step by step photos below or jump to the recipe card for the detailed instructions.
Step One: Blend all the dressing ingredients until smooth and creamy, adding water as needed.
Step Two: Cook the pasta until al dente, then drain and let it cool slightly.
Step Three: Chop the cucumber and prepare the remaining salad ingredients.
Step Four: Combine the pasta, beans, cucumber, olives, and pumpkin seeds in a large bowl.
Step Five: Add the dressing and toss well to coat.
Step Six: Taste and adjust seasoning before serving.
Storage
This salad is best the day it’s made, but leftovers keep well in the fridge for up to 2 days. Bring it back to room temperature before serving so the dressing loosens up again.
Expert Tips
Blend the dressing until completely smooth before adding it to the pasta. A well-emulsified dressing coats the pasta more evenly and helps the herbs distribute through the salad instead of clumping.
FAQ
Classic versions usually rely on mayo, dairy, or anchovies. This one gets the same herby, savory feel from a blend of fresh herbs, tahini, olive oil, and lemon instead. It’s creamy, balanced, and fully plant-based without needing any substitutes that feel heavy.
Yes, and it’s actually easier that way. I usually make the dressing and cook the pasta earlier in the day, then toss everything together shortly before serving. That way the pasta picks up flavor, but the cucumber and herbs still feel fresh.
Two things help here: don’t overcook the pasta, and don’t add the dressing straight from the fridge. If it thickens as it sits, just loosen it with a splash of water, olive oil, or lemon juice rather than adding more dressing.
Short pasta with curves or ridges works best because it catches the dressing. Cavatappi, fusilli, penne, or bowties are all good options, including gluten-free versions.
Definitely. This salad is easy to build on. Extra beans, edamame, or roasted vegetables all work well, depending on what you’re serving it with and how filling you want it to be.
Leftovers keep well in the fridge for a couple of days. Let it come back to room temperature before serving and give it a good toss – the dressing tends to thicken slightly once chilled.
More Salad Recipes
If you loved this, you might also enjoy Green Potato Salad, Broccoli Quinoa Salad, or Creamy Tahini, Kale & Pumpkin Salad for more fresh, make-ahead-friendly ideas.
If you make this green goddess pasta salad, let me know how it goes – you can leave a comment below or tag me on Instagram @glowdiaries___ 🙂
Vegan Green Goddess Pasta Salad
Ingredients
- 8 oz short pasta cavatappi, fusilli, or penne; dry (225 g)
- 1 cup white beans cannellini, navy, or white kidney; drained and rinsed (170 g)
- ½ cup green olives sliced (55 g)
- ⅓ cup pumpkin seeds pepitas (50 g)
- ½ medium English cucumber chopped (175 g)
Dressing
- ½ cup fresh parsley leaves 9 g
- ½ cup fresh cilantro leaves and small stems 10 g
- ½ cup basil leaves chopped (8 g)
- 2 medium green onions sliced (30 g)
- 3 tbsp olive oil 40 g
- 2 tbsp tahini 30 g
- 1 tbsp lemon juice 15 g
- 1–2 tbsp water as needed (15–30 g)
- ½ tsp fine sea salt plus more to taste (3 g)
- ½ tsp ground black pepper 1 g
Instructions
Prep the dressing:
- Chop the green onions and basil for easier blending. Wash and dry cilantro and parsley. Small tender stems can be included.
- Combine herbs and onions in a blender with the olive oil, tahini, and lemon juice. Blend until smooth.
- Add water as needed to reach a thick, creamy dressing. Add salt and pepper to taste.
Cook the pasta:
- Cook the pasta to al dente in a pot of salted water. Drain immediately. Allow to cool slightly.
- Chop the cucumber into small pieces.
- In a large bowl, combine the pasta, white beans, chopped cucumber, olives, and pumpkin seeds. Add all the dressing and toss to coat.
- Best served the same day but can be stored for up to 2 days. Bring to room temperature before serving.
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