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For the dressing:
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Place parsley and chives into the bowl of a small 3-cup food processor. Pulse herbs until very finely chopped. Scrape down sides of bowl and add remaining ingredients. Pulse until all is well combined. Taste and adjust seasoning if needed. Pour into a container and cover. Refrigerate until ready to use.
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For the pasta salad:
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Cook pasta according to package directions. Yield should be approximately 4 cups of cooked pasta.
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Put pasta into a large shallow mixing bowl. Add 3/4 cup Green Goddess Salad Dressing and gently stir to thoroughly coat pasta. Gently fold in peas, sliced black olives, and halved cherry tomatoes.
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Spoon salad into serving bowl. Serve immediately or cover and refrigerate until ready to serve.
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Notes:
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1. This recipe for Green Goddess Salad Dressing will make approximately 1-2/3 cups of dressing and only 3/4 cup of dressing is used for this pasta salad.
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2. If you do not have Miracle Whip Salad Dressing, use a plain flavored mayonnaise and add 1 teaspoon white vinegar, 1 teaspoon sugar, and 1/4 teaspoon f paprika.
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3. Green Goddess Dressing is best when made the day before serving it. This gives the flavors time to marry.
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4. Pasta typically absorbs mayonnaise-based dressings over time. If making this salad several hours before serving, check salad for dryness at serving time and add additional salad dressing, cream, or milk as needed to moisten salad.
