Step 1: Cook the Pasta Like You Mean It Bring a large pot of salted water to boil. And I mean SALTED – it should taste like the ocean. Cook pasta according to package directions until al dente. This is crucial – you don’t want mushy pasta that falls apart when you mix everything together.

Step 2: The ice bath technique is a crucial step for this recipe. After draining the pasta, immediately plunge it into an ice bath. This is key to preventing the pasta from becoming a sticky, clumpy mess. Let it sit for about 2 minutes, then drain thoroughly.

Step 3: Herb Preparation (Don’t Rush This Part) Remove thick stems from herbs – nobody wants to bite into a woody basil stem, trust me on this one. I usually do this while watching Netflix because it’s oddly therapeutic.

Step 4: Blend Like Your Life Depends On It In a food processor (or high-powered blender), combine herbs, garlic, Greek yogurt, olive oil, lemon juice, and vinegar. Blend until smooth and creamy. The color should be this gorgeous, vibrant green that makes you want to Instagram it immediately.

Step 5: In a large bowl, toss together the cooled pasta, cherry tomatoes, cucumber, red onion, feta, and olives. Pour the green goddess dressing over everything and mix gently but thoroughly. I use my hands for this part when making green goddess pasta salad – it’s messy, but you get better distribution.

Step 6: The Waiting Game Here’s what nobody tells you about making green goddess pasta salad: it needs to chill for at least 2 hours. I know, I know, waiting is the worst part. But this is when all those flavors get acquainted and become best friends. It’s like a little pasta party happening in your fridge.