Vibrant pasta with crisp vegetables, fresh herbs, and creamy avocado-yogurt dressing. A refreshing dish ideal for picnics and gatherings.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta (fusilli, rotini, or penne)
02 - Salt for boiling water
→ Vegetables & 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 lemon juice
12 - 1 garlic clove, minced
13 - 1 to 2 tablespoons water
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# How to Prepare:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in colander and rinse under cold water until cooled completely. Set aside.
02 - While pasta cooks, combine avocado, Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper in a blender or food processor. Blend until smooth, adding water gradually as needed to achieve a creamy, pourable consistency.
03 - In a large mixing bowl, combine cooled pasta, diced cucumber, spinach, parsley, chives, and basil.
04 - Pour green goddess dressing over the pasta and vegetable mixture. Toss gently to coat all ingredients evenly.
05 - Taste the salad and adjust seasoning with additional salt or lemon juice as desired.
06 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. Garnish with fresh herbs before serving if desired.
