A refreshing pasta salad with tender short pasta, crisp cucumbers, fresh herbs, and creamy green goddess dressing.
# What You 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 fresh 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 (about 1/2 lemon)
12 - 1 garlic clove, minced
13 - 1 to 2 tablespoons water (to adjust consistency)
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 through a colander and rinse under cold water until cooled completely.
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 achieving a creamy, pourable consistency.
03 - In a large mixing bowl, toss together cooled pasta, diced cucumber, spinach, parsley, chives, and basil until evenly distributed.
04 - Pour the green goddess dressing over the pasta mixture. Gently toss until all components are evenly coated with dressing.
05 - Taste the salad and adjust seasoning with additional salt or lemon juice as needed.
06 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. Garnish with additional fresh herbs before serving if desired.
