Description
A vibrant and creamy pasta salad featuring a zesty Green Goddess dressing, fresh cherry tomatoes, crispy bacon, and tangy goat cheese. Perfect for potlucks and summer gatherings, this dish combines fresh herbs and a luscious dressing with perfectly cooked pasta for a delightful meal or side.
Ingredients
Scale
Pasta Salad
- 16 ounces uncooked pasta (Torcetti or your choice)
- 2 pints cherry tomatoes, sliced (or 3 large regular tomatoes, cubed)
- 1 tablespoon chopped or torn fresh basil
- 8 slices bacon
- ½ cup crumbled goat cheese
- 1 tablespoon olive oil
Green Goddess Dressing
- 1 cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- 1 tablespoon anchovy paste
- 1 garlic clove, minced (or 1 teaspoon garlic powder)
- ½ cup fresh basil
- ½ cup fresh parsley
- 1 scallion, white and green parts thinly sliced
- 2 tablespoons lemon juice
- Kosher salt and pepper to taste
- ¼ cup fresh basil, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
- Prepare the Bacon: While pasta cooks, fry the bacon slices in a skillet over medium heat until crisp. Drain on paper towels, then crumble or chop into bite-sized pieces.
- Slice the Tomatoes: Wash and slice the cherry tomatoes or cube the large tomatoes as preferred. Set aside.
- Make the Green Goddess Dressing: In a blender or food processor, combine mayonnaise, sour cream, buttermilk, anchovy paste, garlic, fresh basil, parsley, scallion, and lemon juice. Blend until smooth. Season with kosher salt and pepper to taste.
- Assemble the Salad: In a large bowl, toss the cooled pasta with olive oil to prevent sticking. Add the sliced tomatoes, chopped fresh basil, crumbled bacon, and goat cheese. Pour the Green Goddess dressing over the salad and gently toss until everything is evenly coated.
- Garnish and Serve: Sprinkle chopped fresh basil over the top for garnish. Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy chilled or at room temperature.
Notes
- Use your favorite pasta shape; small shapes hold the dressing well.
- For a vegetarian version, omit the bacon and anchovy paste.
- Adjust the consistency of the dressing with more buttermilk if needed.
- This salad is best served within 1-2 days for freshness.
- Can be made a few hours ahead and chilled.
