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vegan pasta salad with green goddess dressing

Green goddess pasta salad in a blue bowl.

Vegan pasta salad with green goddess dressing is a creamy, tasty, and healthy fan favorite that can be on the table in 30 minutes.


Units Scale
  • 16 ounces of pasta of choice (453 grams)
  • 1 cup vegan sour cream
  • 1 cup packed basil leaves
  • 1/4 cup parsley
  • 1/4 cup fennel fronds (or fresh dill weed)
  • 2 cloves garlic
  • 6 scallions, white and green parts
  • 2 tablespoons of lemon juice
  • 1 cup of sliced fennel bulb (keep 1/4 of the fonds)
  • 1 cup arugula (rocket)
  • 1 cup sugar snap peas (cut into bite-sized pieces)


  1. Cook the pasta. Begin by heating a large pot of water. When it reaches a boil, add the pasta. Taste it to check for doneness. Once it's tender yet firm, immediately drain it and rinse it with cool water to keep it from sticking.
  2. Blend the dressing ingredients. Add vegan sour cream, basil, parsley, fennel fonds, garlic, 3 scallions, and lemon juice to a food processor or blender. Combine the ingredients until smooth. Add more lemon juice or water if you want to make it thinner.
  3. Finish the salad. Mix the dressing and pasta in a large bowl, then add the sliced fennel, arugula, and sugar snap peas. Adjust the flavors. Add salt and black pepper if desired. If the salad starts to cease (dry out), add a few tablespoons of lemon juice to freshen it up.


  • If you want to make your own, healthy sour cream, we recommend plant-based sour cream (made with cashews) or sunflower seed sour cream
  • The recipe calls for 6 scallions in total. 3 are blended with the salad dressing, and 3 are sliced and mixed into the salad.
  • If you need a substitute for fresh fennel, the closest is diced celery or celeriac. You won't get the same subtle licorice flavor as fennel but will give the salad crunch. In a pinch, diced carrot can be used.
  • Store leftover pasta salad in the refrigerator. Add lemon juice or a touch more vegan sour cream to freshen it up if desired. 

Keywords: vegan pasta salad, vegan sour cream, fennel, arugula, basil, parsley, vegan green goddess salad dressing