1-First Step: Make the green goddess dressing

Add the mayonnaise, green onions, basil leaves, lemon juice, garlic, and anchovies to a food processor or blender. Blend until smooth. This first step builds the signature flavor of Green Goddess Pasta Salad, so take a moment to scrape down the sides and blend until the herbs look fully incorporated.

Next, stir in the sour cream, salt, and black pepper. Taste the dressing and adjust the seasoning if needed. If you prefer a lighter tang, use less sour cream and add a small splash more lemon juice. If you want a saltier flavor without anchovies, Worcestershire sauce can stand in nicely.

If you make the dressing ahead, store it in the fridge for up to 1 week. That is a great shortcut for lunches, cookouts, or weeknight meals.

2-Second Step: Cook and cool the pasta

Bring a large pot of salted water to a boil and cook the short pasta until al dente, usually around 8 to 10 minutes depending on the shape. You want the pasta tender but still firm enough to hold up after chilling. Overcooked pasta can turn soft once the dressing is added, so keep an eye on it.

Drain the pasta well, then rinse it under cold water to stop the cooking. This also helps cool the pasta faster, which matters if you want the salad ready in less time. Let it drain fully so extra water does not thin out the dressing later.

3-Third Step: Prep the vegetables and mix the base

While the pasta cools, halve the cherry tomatoes, chop the yellow or red pepper, and cut the marinated artichokes into halves or quarters if needed. Slice or leave the black olives whole, depending on their size. Add the tomatoes, pepper, artichokes, olives, and arugula to a large bowl.

This is also the moment to add the mozzarella balls and salad cress if you are using them. The arugula gives Green Goddess Pasta Salad a peppery edge that balances the creamy dressing, while the mozzarella adds soft, milky bites that make the dish feel more substantial. If you want extra crunch, this is a good place to add diced cucumber or celery too.

4-Fourth Step: Combine everything gently

Add the cooled pasta to the bowl with the vegetables. Pour in 1/2 cup of the dressing, then toss gently so the pasta and vegetables are coated without getting smashed. You may have extra dressing, which is a good thing. Keep it in the fridge and serve more on the side if anyone wants an extra spoonful.

When mixing, use a wide spoon or salad tongs and fold from the bottom up. That keeps the arugula from wilting too quickly and helps the small mozzarella balls stay intact. If the salad looks a little dry, add a bit more dressing a tablespoon at a time.

5-Final Step: Chill before serving

Cover the bowl and refrigerate the Green Goddess Pasta Salad for about 1 hour before serving. This resting time helps the flavors blend and gives the pasta a better, more settled taste. The salad is still good sooner if you are short on time, but the chill time really helps the dressing settle into the pasta.

Right before serving, give the salad a gentle toss and taste for seasoning. Add a little more salt, black pepper, or lemon if needed. A few extra micro herbs on top make the bowl look bright and fresh, which is especially nice for gatherings and family meals.