Refreshing pasta salad with tender pasta, crisp vegetables, fresh herbs, and creamy green goddess dressing.
# What you need:
→ Pasta
01 - 9 oz short pasta such as 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 from approximately 1/2 lemon
12 - 1 garlic clove, minced
13 - 1 to 2 tablespoons water for thinning as needed
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# How to make it:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain through a colander and rinse under cold running water until cooled completely. Set aside.
02 - While pasta cooks, add avocado, Greek yogurt, olive oil, lemon juice, minced garlic, salt, and black pepper to a blender or food processor. Blend until completely smooth, adding water one tablespoon at a time until achieving a creamy, pourable consistency.
03 - In a large mixing bowl, combine cooled pasta with diced cucumber, chopped spinach, parsley, chives, and basil. Mix gently to distribute evenly.
04 - Pour prepared green goddess dressing over the pasta and vegetable mixture. Toss gently using two utensils or a salad servers to coat all ingredients evenly without crushing vegetables or herbs.
05 - Taste the salad and adjust seasoning as desired with additional salt or fresh lemon juice.
06 - Serve immediately at room temperature, or refrigerate for up to 2 hours to allow flavors to meld. Garnish with additional fresh herbs immediately before serving if desired.
