Combine all ingredients but sour cream and salt in a food processor or blender and process until smooth. Stir in sour cream and salt to taste.
Set aside until needed. You will need ½ cup of the recipe for the pasta salad. Store the rest in the refrigerator up to 1 week.
For the Pasta Salad
Cook short pasta al dente according to package instructions. Drain and rinse, set aside to cool.
In a large bowl combine halved cherry tomatoes, chopped peppers, halved or quartered marinated artichokes, olives and arugula. Add cooled pasta to the bowl, then add ½ cup of the green goddess dressing and salad cress if using. Mix gently.
Chill in the refrigerator for 1 hour before serving.