Food Recipes Green Goddess Pasta Salad 5.0 (1) Add your rating & review A summer cookout favorite gets an herby upgrade thanks to a classic, beloved dressing. By Lizzy Briskin Lizzy Briskin Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on June 23, 2022 Rate PRINT Share Close Photo: Greg DuPree Hands On Time: 35 mins Total Time: 35 mins Servings: 8 It's hard to make pasta salad more tasty and satisfying. Until you try this refreshing side dressed in the beloved green goddess dressing. A variety of herbs like parsley, dill, and basil, plus crisp-tender broccoli, give this dressing its vibrant green color, and the classic additions of tarragon, mayonnaise, sour cream, and umami-rich anchovies give it the quintessential green goddess vibe. A sprinkle of crushed pita chips before serving offers crunch, and briny, salty feta, and oniony chives are the finishing touches. Ingredients 12 ounces fusilli or other short pasta 3 cups bite-size broccoli florets (6 to 7 oz.) 5 cups loosely packed fresh tender herbs (from about 3 bunches), such as parsley, dill, basil, and tarragon 1/2 cup chopped chives 1/2 cup sour cream 3 tablespoons mayonnaise 3 tablespoons fresh lemon juice (from 2 lemons) 1 1/2 teaspoons kosher salt, plus more for cooking pasta 1/2 teaspoon freshly ground black pepper 4 oil-packed whole anchovies 2 cloves garlic, chopped (2 tsp.) 1 15.5-oz. can quartered artichoke hearts, drained and chopped 1 cup crushed pita chips 1/2 cup crumbled feta (optional) Directions Bring a large pot of generously salted water to a boil over high. Add pasta; cook according to package directions, adding broccoli during last 2 minutes. Drain, then let cool on a baking sheet for 10 minutes. Transfer to a large bowl. Meanwhile, process herbs, chives, sour cream, mayonnaise, lemon juice, salt, pepper, anchovies, and garlic in a blender or food processor until smooth, about 30 seconds. Toss pasta with herb dressing and artichoke hearts. Top with crushed pita chips and feta, if using. To Make Ahead: Refrigerate salad without chips and feta for up to 8 hours. Bring to room temperature for 30 minutes. Top with chips and feta before serving. Rate It Print