Vibrant pasta salad featuring tender pasta, fresh herbs, and crispy vegetables tossed in creamy avocado-yogurt dressing.
# What You Need:
→ Pasta
01 - 9 oz 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 as needed
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until cooled completely. 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, adding water one tablespoon at a time until dressing reaches a creamy, pourable consistency.
03 - To the cooled pasta, add diced cucumber, chopped spinach, chopped parsley, chopped chives, and chopped basil.
04 - Pour the green goddess dressing over the pasta and vegetable mixture. Toss gently using a large spoon or salad servers until all ingredients are evenly coated with dressing.
05 - Taste the salad and adjust seasoning with additional salt or fresh lemon juice as desired.
06 - Serve immediately while fresh, or refrigerate for up to 2 hours to allow flavors to meld together. Garnish with additional fresh herbs before serving if preferred.
