1-First Step: Cook the pasta properly Start by boiling 1 pound of short pasta in salted water until it is al dente, following the package instructions. This usually takes about 8 to 10 minutes, depending on the shape. Short pasta works best because it holds onto the creamy dressing and mixes well with the vegetables. Once the pasta is ready, drain it and rinse it under cool water. Rinsing stops the cooking process and keeps the pasta from sticking together. Set it aside to cool completely before mixing it with the other ingredients.

2-Second Step: Make the Green Goddess dressing Add the mayonnaise, green onions, basil leaves, lemon juice, garlic, anchovies, black pepper, and all but the salt to a food processor or blender. Blend until the mixture is smooth and creamy. This creates the base of your Green Goddess Pasta Salad dressing. Next, stir in the sour cream and add salt to taste. Start with a small amount, then adjust if needed. If you like a little more brightness, add a tiny splash more lemon juice. If you prefer a thicker dressing, do not thin it out at all. Set aside 1/2 cup for the salad and store the rest in the refrigerator for up to 1 week.

3-Third Step: Prep the vegetables and cheese Cut the cherry tomatoes in half if they are large enough. Chop the yellow or red pepper into bite-size pieces. If the marinated artichokes are large, halve or quarter them so they fit neatly into the salad. Measure out the pitted black olives and small mozzarella balls. This is also the time to rinse the arugula if needed and pat it dry. If you are using salad cress or another micro herb, keep it ready for the finishing touch. These fresh ingredients add color and texture, so take a minute to prep them evenly.

4-Fourth Step: Combine everything gently In a large mixing bowl, combine the cherry tomatoes, chopped pepper, marinated artichokes, black olives, and arugula. Add the cooled pasta, then pour in 1/2 cup of the Green Goddess dressing. If you are using salad cress or micro herbs, add them now too. Use a big spoon or spatula to toss everything gently. You want every piece lightly coated without smashing the tomatoes or tearing the arugula too much. The goal is a creamy pasta salad that still looks fresh and lively.

5-Final Step: Chill and serve Cover the bowl and chill the Green Goddess Pasta Salad in the refrigerator for 1 hour before serving. This short resting time helps the flavors blend together and makes the salad taste even better. If you have the time, a little extra chill time is fine too. Before serving, give it one more gentle toss. Taste and add a pinch more salt or pepper if needed. Serve it cold as a side dish, or pair it with grilled chicken, shrimp, or roasted vegetables for a full meal. For a flavor match that works beautifully with this salad, try pairing it with slow cooker salsa verde chicken.