Save I threw this together on a Saturday afternoon when I had a bunch of herbs wilting in the crisper and half an avocado that needed using. The dressing came out so bright and creamy that I ended up eating it straight off the spoon before I even tossed the pasta. My neighbor wandered over while I was chopping cucumbers and ended up staying for lunch, which is how I discovered this salad tastes even better when shared on a sunny patio with someone who appreciates good food.
The first time I brought this to a potluck, I watched three people go back for seconds and then ask for the recipe. One friend admitted she normally skips pasta salads because they tend to be heavy and mayonnaise-forward, but this one changed her mind entirely. I love how the spinach wilts just slightly when you toss it with the warm pasta, creating these pockets of tender green throughout the bowl.
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Ingredients
- Short pasta: Fusilli or rotini are ideal because their spirals catch the creamy dressing in every bite, though penne works if thats what you have.
- Cucumber: Adds a refreshing crunch that balances the richness of the avocado, and I prefer leaving the skin on for color and texture.
- Baby spinach: Chopping it roughly helps it integrate without clumping, and it adds a mild earthy note that doesnt overpower.
- Fresh parsley: The backbone of the green goddess flavor, bringing a clean, slightly peppery brightness to the dressing.
- Fresh chives: Their gentle onion flavor is more delicate than scallions and adds a lovely aromatic quality.
- Fresh basil: A sweet, fragrant note that makes the whole salad smell like summer.
- Ripe avocado: The creamy base of the dressing, so make sure its soft enough to blend smoothly without chunks.
- Plain Greek yogurt: Adds tang and body to the dressing while keeping it lighter than mayo-based versions.
- Extra-virgin olive oil: Helps the dressing emulsify and adds a fruity richness that rounds out the flavors.
- Lemon juice: Brightens everything and keeps the avocado from browning too quickly.
- Garlic clove: One is plenty, it adds a subtle savory punch without overpowering the herbs.
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Instructions
- Cook the pasta:
- Boil your pasta in generously salted water until its just al dente with a slight bite in the center. Drain it and rinse under cold water to stop the cooking and cool it down quickly so the dressing doesnt get warm and soupy.
- Blend the dressing:
- Toss the avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper into your blender and let it run until the mixture is silky and pale green. Add a tablespoon of water at a time if it looks too thick, you want it to flow easily but still cling to the pasta.
- Combine the vegetables and herbs:
- In your largest mixing bowl, pile in the cooled pasta, diced cucumber, spinach, parsley, chives, and basil. I like to use my hands to gently toss everything so the herbs dont bruise.
- Dress the salad:
- Pour that gorgeous green dressing over the top and fold everything together with a big spoon or silicone spatula until every piece of pasta is coated. The spinach will soften slightly from the residual warmth, which is exactly what you want.
- Adjust and serve:
- Taste it and see if it needs more salt or a squeeze of lemon to brighten things up. You can serve it right away or let it chill for an hour or two to let the flavors marry, and dont forget a final sprinkle of fresh herbs on top.
Save I served this at a backyard barbecue last summer and it sat on the picnic table for hours without getting soggy or sad looking. People kept coming back to it between bites of grilled chicken, and by the end of the afternoon the bowl was scraped clean. One of my cousins told me she never thought shed like a pasta salad without bacon, but this one proved her wrong.
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Making It Your Own
This salad is incredibly forgiving and actually benefits from improvisation. Ive added grilled shrimp when I wanted something more substantial, tossed in chickpeas for a protein boost, and even stirred through sugar snap peas for extra crunch. If you want to make it vegan, swap the Greek yogurt for a thick plant-based version and taste as you go since some brands are sweeter or tangier than dairy.
Storage and Timing
The dressing will keep the salad fresh for about two days in the fridge, though the herbs may darken slightly after the first day. I find it tastes best when its had at least 30 minutes to chill, giving the pasta time to soak up the dressing and the flavors to settle into each other. If youre making it ahead for a gathering, keep the dressing separate and toss it together just before serving to maintain the brightest color and crispest vegetables.
Serving Suggestions
This salad shines as a standalone light lunch on a hot day, but it also plays well alongside grilled meats, roasted salmon, or a simple rotisserie chicken. Ive served it in individual mason jars for picnics, layered it on a platter with extra herbs on top for a potluck, and even packed it in lunch boxes with a handful of cherry tomatoes on the side.
- Top with crumbled feta or goat cheese for a tangy, creamy contrast.
- Add a handful of toasted pine nuts or slivered almonds for a bit of crunch and richness.
- Serve it with crusty bread to soak up any extra dressing pooled at the bottom of the bowl.
Save This is the kind of recipe that makes you feel accomplished without much effort, and it tastes like youve been cooking all day. Keep it in your rotation for those moments when you want something nourishing, colorful, and deeply satisfying without turning on the oven.
Questions & Answers
- → Can I prepare this ahead of time?
Yes, you can assemble and dress the salad up to 2 hours before serving. Store it in an airtight container in the refrigerator to allow flavors to meld. Add fresh herbs as garnish just before serving to maintain their vibrant appearance.
- → How do I prevent the avocado dressing from browning?
The lemon juice in the dressing naturally prevents oxidation. If storing longer, press plastic wrap directly onto the surface of unused dressing to minimize air exposure. The dressed salad will keep fresh for up to 2 hours when refrigerated.
- → What pasta shapes work best?
Short, textured pasta like fusilli, rotini, or penne work wonderfully as they hold the creamy dressing well. Avoid long noodles like spaghetti, which don't distribute the dressing evenly. Cook pasta until al dente to maintain a pleasant texture.
- → How can I make this vegan?
Substitute the Greek yogurt with plant-based yogurt or dairy-free sour cream in equal amounts. Ensure your pasta is egg-free, and verify that your plant-based yogurt doesn't contain hidden allergens like soy or tree nuts.
- → What protein options pair well with this salad?
Grilled chicken breast, roasted chickpeas, cannellini beans, or diced hard-boiled eggs all complement the fresh, herbaceous flavors beautifully. Add protein after dressing for even coating, or serve it on the side for flexible portions.
- → Can I add other vegetables to this?
Absolutely. Sugar snap peas, radishes, bell peppers, cherry tomatoes, and shredded carrots all add wonderful crunch and color. Add harder vegetables raw for texture, or blanch softer ones briefly to maintain their integrity in the dressing.
