Creamy avocado-basil dressing coats pasta with tomatoes, cucumber and spinach for a bright, picnic-ready finish.
# Components:
→ Pasta
01 - 10 oz short pasta (fusilli, farfalle, or penne), plus 1 tsp salt for the cooking water
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 cup baby spinach, roughly chopped
05 - 1/2 cup snap peas, thinly sliced
06 - 1/4 cup red onion, finely diced
→ Green Goddess Dressing
07 - 1 ripe avocado, peeled and pitted
08 - 1/2 cup Greek yogurt (substitute plant-based yogurt for vegan)
09 - 1/4 cup mayonnaise (use vegan mayonnaise for vegan)
10 - 1/4 cup fresh basil leaves, packed
11 - 1/4 cup fresh flat-leaf parsley, packed
12 - 2 tbsp fresh chives, chopped
13 - 2 tbsp fresh lemon juice (about 1 lemon)
14 - 2 tbsp extra-virgin olive oil
15 - 1 garlic clove
16 - 1/2 tsp fine salt, plus more to taste
17 - 1/4 tsp freshly ground black pepper
→ Garnishes (optional)
18 - 2 tbsp toasted pumpkin seeds
19 - Extra fresh basil leaves for finishing
# Method Steps:
01 - Bring a large pot of water to a rolling boil, add 1 tsp salt, then add the pasta and cook until al dente according to package directions. Drain the pasta, rinse briefly under cold water to stop cooking, and set aside to cool.
02 - While the pasta cooks, halve the cherry tomatoes, dice the cucumber, roughly chop the spinach, thinly slice the snap peas, and finely dice the red onion. Place the prepared vegetables in a large mixing bowl.
03 - In a blender or food processor combine the avocado, Greek yogurt, mayonnaise, basil, parsley, chives, lemon juice, olive oil, garlic, 1/2 tsp salt and 1/4 tsp pepper. Blend until completely smooth and creamy, then taste and adjust seasoning as needed.
04 - Add the cooled pasta to the bowl with the vegetables, pour the green goddess dressing over the top, and toss gently but thoroughly until all components are evenly coated.
05 - Transfer the dressed salad to a serving dish, sprinkle with toasted pumpkin seeds and additional basil leaves if desired. Serve immediately or refrigerate for 1–2 hours to allow flavors to meld before serving.
