Green Goddess Pasta Salad (Printable Version)

Vibrant short pasta with cucumber, spinach, and fresh herbs tossed in creamy avocado-yogurt dressing.

# Components:

→ 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 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 fresh lemon juice
12 - 1 garlic clove, minced
13 - 1 to 2 tablespoons water, as needed
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper

# Preparation steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool, then set aside.
02 - While pasta cooks, combine avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, and 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 cooked pasta, diced cucumber, spinach, parsley, chives, and basil.
04 - Pour green goddess dressing over the salad. Toss gently to coat all ingredients evenly.
05 - Taste the salad and adjust seasoning with additional salt or lemon juice as desired.
06 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. Garnish with additional fresh herbs before serving if desired.

# Expert Advice:

01 -
  • The dressing is so silky and bright, you'll want to eat it with a spoon before it even touches the pasta.
  • It comes together in half an hour, which means you can make it right before you leave the house.
  • Leftovers actually taste better the next day once all the herbs have soaked into the pasta.
  • You can toss in whatever vegetables or proteins you have on hand without ruining the vibe.
02 -
  • Always rinse your pasta under cold water after draining, or the residual heat will wilt your herbs and turn your salad into a warm, soggy mess.
  • Use a ripe avocado that gives slightly when you press it, because an underripe one will make your dressing grainy no matter how long you blend it.
  • If you're making this ahead, save a little extra dressing on the side to toss in before serving, since pasta absorbs liquid as it sits.
03 -
  • Blend the dressing a little thinner than you think you need, because it will thicken up once it hits the cold pasta and vegetables.
  • If you're making this for a crowd, double the dressing recipe because people always want extra to drizzle on top.
  • Use a mix of herbs if you can, but if you only have parsley and basil, that's totally fine and still delicious.
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