1-First Step: Gather and prep everything Start by gathering all of your ingredients so the process feels smooth from beginning to end. Measure the mayonnaise, green onions, basil, lemon juice, garlic, anchovies, black pepper, salt, and sour cream for the dressing. Then set out the pasta, tomatoes, artichokes, pepper, olives, mozzarella, arugula, and salad cress if you are using it. If your vegetables are not already washed and cut, do that first. Halve the cherry tomatoes, chop the pepper, and cut the artichokes into bite-size pieces if needed. Having everything ready makes the recipe much easier, especially if you are cooking during a busy weeknight.

2-Second Step: Make the green goddess dressing Add the 1 cup mayonnaise, 4 to 5 green onions, 1 cup fresh basil leaves, juice of 1 lemon, 2 cloves garlic, 2 anchovies, and 1 teaspoon black pepper to a food processor or blender. Process until the mixture looks smooth and creamy. At this point, it should already smell fresh and savory. Next, stir in the 2/3 cup sour cream and 1/2 to 1 teaspoon salt, tasting as you go. Some people prefer a saltier dressing, while others want it milder. A quick taste now helps you get the flavor just right before it touches the pasta. Set aside 1/2 cup dressing for the salad, then refrigerate the rest for up to 1 week.

3-Third Step: Cook the pasta Bring a large pot of salted water to a boil and cook 1 pound short pasta according to the package instructions until al dente. This usually takes about 8 to 10 minutes, depending on the pasta shape. You want it tender but still firm enough to hold up after mixing with the dressing. Once the pasta is ready, drain it well and rinse it under cool water. This stops the cooking and helps the pasta cool down faster. Let it sit for a few minutes so it is no longer hot when you mix it with the vegetables and dressing.

4-Fourth Step: Build the salad base Use a large mixing bowl so everything can combine easily without spilling. Add the 1 cup halved cherry tomatoes, 1 chopped yellow or red pepper, 1 cup marinated artichokes, 1/4 cup pitted black olives, and 2 cups arugula. If you are using salad cress or other micro herbs, keep them nearby for the final toss. This is where the salad starts to look colorful and inviting. The tomatoes add sweetness, the olives bring saltiness, the artichokes add tang, and the arugula gives the dish a peppery edge. Together, they make the pasta salad taste bright instead of heavy.

5-Fifth Step: Combine everything gently Add the cooled pasta to the bowl with the vegetables. Pour in 1/2 cup of the green goddess dressing, then add the 1 cup small mozzarella balls and the 2 tablespoons salad cress if you are using it. Mix gently so the pasta does not break and the arugula stays lightly coated. If the pasta looks a little dry, add a spoonful more dressing. Some pasta shapes soak up more sauce than others, so a small extra amount may help. Keep tossing softly until everything looks evenly coated and creamy.

6-Final Step: Chill and serve Cover the bowl and place the salad in the refrigerator for at least 1 hour before serving. This chill time matters because it gives the flavors time to blend. The herbs, lemon, garlic, and creamy dressing all settle into the pasta and vegetables beautifully. Right before serving, give the salad a final gentle stir. Taste it again and add a little extra salt or pepper if needed. Serve it cold or lightly chilled for the best texture and flavor.