Cook pasta according to package directions. Drain the pasta and rinse it with cold water. Put the cooled pasta into a large mixing bowl.The yield should be approximately 4 cups of cooked pasta.
½ Pound Pasta
Add ¾ cup Green Goddess Salad Dressing and gently stir to thoroughly coat the pasta.
¾ Cup Green Goddess Salad Dressing
Gently fold in peas, sliced black olives, and halved cherry tomatoes.
1 Cup Green Peas, 1 Cup Sliced Black Olives, 1 Cup Cherry Tomatoes
Spoon the pasta salad into a serving bowl. Serve immediately or cover and refrigerate until ready to serve.
Notes
My Top Tip♡ Pasta typically absorbs mayonnaise-based dressings over time. If making this salad several hours before serving, check the salad for dryness at serving time and add additional salad dressing, cream, or milk as needed to moisten the salad.Substitutions & VariationsAdd Marinated Artichokes - Chopped marinated artichokes are super delicious and a great addition to this salad. You can add up to 1 cup.Add Cheese - Some people like cheese in this salad. You can add up to 1 cup of shredded cheese. Good choices are white cheeses like Monterey Jack and Swiss.Substitute Sun-Dried Tomatoes - If small cherry tomatoes are not available you can substitute oil-packed sun-dried tomatoes that have been thoroughly drained, chopped, or sliced.Make-Ahead & StorageYou can make Green Goddess Pasta Salad in advance. Over time the salad will tighten because the pasta will absorb much of the moisture in the dressing. Remoisten the salad with a small amount of heavy cream, half and half, or milk.Store it in a sealed container in the refrigerator. Because this is a mayonnaise-based salad promptly refrigerate any leftovers and do not leave it out in warm weather.If you use mayonnaise to make the dressing or purchase a bottled dressing, you won't be able to freeze it as the dressing will separate when frozen. However, if you make my version of Green Goddess Salad Dressing with Miracle Whip, you can freeze this pasta salad.