Save My cutting board was covered in green confetti, herbs spilling onto the counter, when I realized I'd bought three times the parsley I needed. Instead of tossing it back in the fridge to wilt, I threw it all into the blender with an avocado that was teetering on overripe. What came out was so bright and creamy, I tasted it straight off the spoon. That's how this pasta salad was born, not from a plan, but from a happy kitchen accident that became my go-to for every summer gathering.
I brought this to a backyard potluck once, tucked between foil-wrapped casseroles and store-bought coleslaw. By the time I turned around, the bowl was half empty and someone was asking if I had the recipe written down. I didn't, so I scribbled it on the back of a paper plate. That crumpled note became the most requested thing I ever shared, and now I make it every time someone says bring something light.
Ingredients
- Short pasta (fusilli, rotini, or penne): The spirals and ridges catch the dressing beautifully, so don't swap for something smooth like spaghetti.
- Cucumber: Adds crunch and hydration, I like to seed it if it's watery to avoid a soupy salad.
- Baby spinach: Wilts just slightly when tossed with warm pasta, giving a tender bite without turning slimy.
- Fresh parsley: The backbone of the green goddess flavor, flat-leaf has more punch than curly.
- Fresh chives: Brings a gentle onion note that doesn't overpower, snip them with scissors for ease.
- Fresh basil: Sweetness that balances the tang, tear it by hand if you want a more rustic look.
- Ripe avocado: The creaminess comes from here, not mayo, so make sure it gives slightly when squeezed.
- Plain Greek yogurt: Adds tang and body, full-fat makes it richer but low-fat works too.
- Extra-virgin olive oil: Smooths out the dressing and adds a fruity depth.
- Lemon juice: Brightens everything and keeps the avocado from browning too fast.
- Garlic clove: One is enough, raw garlic grows stronger as it sits so don't go overboard.
- Salt and black pepper: Season the dressing well, pasta needs more salt than you think.
Instructions
- Boil the pasta:
- Drop the pasta into a big pot of well-salted boiling water and cook until it's tender but still has a little bite. Drain it and run cold water over it to stop the cooking and cool it down fast.
- Blend the dressing:
- Toss the avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper into a blender and whir until it's silky smooth. Add a splash of water if it's too thick to pour.
- Prep the vegetables and herbs:
- Dice the cucumber into small cubes, chop the spinach roughly, and mince the parsley, chives, and basil. Keep them in a big bowl so you can toss everything together easily.
- Combine everything:
- Add the cooled pasta to the bowl with the vegetables and herbs, then pour the dressing over the top. Toss gently with your hands or a big spoon until every piece is coated in that gorgeous green.
- Adjust and serve:
- Taste it and add more salt or a squeeze of lemon if it needs brightness. Serve it right away or chill it for up to two hours to let the flavors marry.
Save One evening, I made this for myself after a long day and ate it straight from the bowl on the couch. The cool creaminess, the crunch of cucumber, the way the basil hit my nose with every bite, it felt like self-care in pasta form. Sometimes the best meals aren't the ones we share, they're the ones we make just because we deserve something good.
Making It Your Own
I've stirred in grilled chicken strips when I needed more protein, and I've tossed in a can of drained chickpeas when I wanted to keep it vegetarian but hearty. A friend once added halved cherry tomatoes and it was beautiful, though they did make the salad a bit wetter. You can also throw in sugar snap peas or thinly sliced radishes for extra crunch, just keep the base the same and play with the mix-ins.
How to Store and Serve
This salad sits happily in the fridge for up to two days, though the herbs will dull a little and you might need to stir in a spoonful of water to loosen it. I always hold back a bit of fresh herbs to sprinkle on top right before serving, it makes it look just-made. If you're taking it somewhere, pack it in a container with a tight lid and give it a good toss when you arrive.
Little Touches That Make a Difference
I learned to salt my pasta water like the sea, it's the only chance you have to season the pasta itself. The dressing should taste a little too tangy on its own because the pasta and vegetables will mellow it out. If you want to make it vegan, swap the Greek yogurt for a thick plant-based one, just check the label because some are thinner and will make the dressing runny.
- Use a blender instead of a food processor for the smoothest dressing.
- Chill your serving bowl in the fridge beforehand if it's a hot day.
- Leftovers are perfect stuffed into a pita or served over greens as a composed salad.
Save This is the kind of dish that makes people lean in and ask what's in it, and I love watching their faces when I say it's just herbs and avocado. It proves that the best food doesn't need to be complicated, it just needs to taste like you cared.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can assemble the salad and refrigerate it for up to 2 hours before serving. The flavors actually meld and develop better when it sits. Keep it in an airtight container and give it a gentle toss before serving.
- → How do I prevent the avocado dressing from browning?
The lemon juice in the dressing helps prevent oxidation, but for best results, prepare the dressing close to serving time. If making ahead, store it in a container with plastic wrap pressed directly against the surface to minimize air exposure.
- → What pasta shapes work best for this salad?
Short, curly shapes like fusilli, rotini, or penne work beautifully as they hold the dressing well. Avoid long pasta like spaghetti, which can clump together. Choose whatever short pasta you prefer or have on hand.
- → How can I add protein to this salad?
Grilled chicken breast, chickpeas, or diced hard-boiled eggs are excellent additions. You can also add white beans, tofu, or feta cheese for extra substance and nutritional value.
- → Is this salad vegan-friendly?
The traditional version contains Greek yogurt, making it vegetarian. To make it vegan, substitute the Greek yogurt with plant-based yogurt or silken tofu. Always check plant-based yogurt labels for potential soy or nut allergens.
- → What consistency should the dressing be?
The dressing should be creamy and pourable, coating the pasta without being runny. Adjust the consistency by adding water one tablespoon at a time while blending until you reach your desired thickness.