Vibrant salad combining tender pasta, fresh herbs, cucumbers, and creamy avocado-yogurt green goddess dressing.
# What You 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
# Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly and rinse under cold running water until cooled completely. 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 and creamy, adding water gradually until the dressing reaches a pourable consistency.
03 - Transfer cooled pasta to a large mixing bowl. Add diced cucumber, chopped spinach, parsley, chives, and basil. Mix gently to distribute vegetables evenly throughout the pasta.
04 - Pour green goddess dressing over the salad. Toss gently with a spoon or spatula to coat all ingredients evenly, ensuring the dressing covers the entire mixture without breaking down the delicate herbs.
05 - Taste the salad and adjust seasoning with additional salt or lemon juice if desired. Mix well after any additions.
06 - Serve immediately for the crispest texture, or refrigerate for up to 2 hours to allow flavors to meld and develop. Garnish with additional fresh herbs before serving if preferred.
