Refreshing pasta salad tossed with cucumber, herbs, and creamy avocado-yogurt dressing. Vegetarian and easy to prepare.
# What You'll 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 lemon juice, 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 a rolling boil. Add short pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cooled. Set aside.
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 gradually to achieve a creamy, pourable consistency.
03 - In a large mixing bowl, combine cooled pasta with diced cucumber, spinach, parsley, chives, and basil. Mix gently to distribute vegetables evenly throughout.
04 - Pour green goddess dressing over the pasta and vegetable mixture. Toss gently but thoroughly to coat all ingredients evenly with dressing.
05 - Taste the salad and adjust seasoning with additional salt or lemon juice as desired. Stir to incorporate any adjustments.
06 - Serve immediately for optimal texture, or refrigerate for up to 2 hours to allow flavors to meld. Garnish with additional fresh herbs just before serving if desired.
