Refreshing pasta salad with tender pasta, crisp cucumbers, fresh herbs, and creamy green goddess avocado-yogurt dressing.
# What You’ll Need:
→ Pasta
01 - 9 ounces short pasta such as fusilli, rotini, or penne
02 - Salt for boiling water
→ Vegetables and Herbs
03 - 1 medium cucumber, diced
04 - 2 cups baby spinach, roughly chopped
05 - 1/2 cup fresh parsley, chopped
06 - 1/4 cup fresh chives, chopped
07 - 1/4 cup fresh basil, chopped
→ Green Goddess Dressing
08 - 1 ripe avocado, peeled and pitted
09 - 1/2 cup plain Greek yogurt
10 - 2 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 garlic clove, minced
13 - 1 to 2 tablespoons water for thinning
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cooled. Transfer to a large mixing bowl.
02 - While pasta cooks, combine avocado, Greek yogurt, olive oil, lemon juice, minced garlic, salt, and black pepper in a blender or food processor. Blend until smooth and creamy, adding water one tablespoon at a time until the dressing reaches a pourable consistency.
03 - Add diced cucumber, spinach, parsley, chives, and basil to the cooled pasta in the mixing bowl. Toss gently to distribute vegetables evenly throughout.
04 - Pour the green goddess dressing over the pasta and vegetable mixture. Using a spatula or wooden spoon, toss gently until all ingredients are evenly coated with dressing.
05 - Taste the salad and adjust seasoning as needed with additional salt or fresh lemon juice. Mix thoroughly and let stand for 5 minutes before serving.
06 - Serve immediately at room temperature, or cover and refrigerate for up to 2 hours to allow flavors to meld. Garnish with additional fresh herbs before serving if desired.
