Green Goddess Pasta Salad (Printable Version)

Refreshing pasta salad with tender pasta, crisp cucumbers, fresh herbs, and creamy avocado-yogurt green goddess dressing.

# Ingredient List:

→ 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 for thinning
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cooled. Transfer to a bowl and set aside.
02 - While pasta cooks, combine avocado, Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy, adding water one tablespoon at a time until achieving a pourable consistency. Do not over-blend.
03 - In a large mixing bowl, combine the cooled pasta, diced cucumber, chopped spinach, parsley, chives, and basil. Toss lightly to distribute vegetables evenly throughout.
04 - Pour the green goddess dressing over the pasta and vegetable mixture. Using a rubber spatula or wooden spoon, gently toss all ingredients until evenly coated with dressing.
05 - Taste the salad and adjust seasoning as needed with additional salt or lemon juice. Mix thoroughly after each adjustment.
06 - Serve immediately for optimal texture, or cover and refrigerate for up to 2 hours to allow flavors to meld. Top with fresh herb garnish just before serving if desired.

# Expert Tips:

01 -
  • It tastes lighter than it looks but keeps you full for hours without feeling weighed down.
  • You can make it ahead and it actually gets better as the herbs soften into the creamy dressing.
  • Every bite feels indulgent even though its packed with vegetables and wholesome ingredients.
  • The avocado dressing clings to every twist of pasta so nothing ends up dry or boring.
02 -
  • Rinsing the pasta under cold water is not optional, it stops the cooking and prevents the salad from turning into a warm sticky mess.
  • If your avocado is too firm it wont blend smoothly and youll end up with lumps in the dressing, so wait until its ripe.
  • Add the dressing just before serving if you want the herbs to stay perky and bright green.
  • Leftover dressing will turn brown on the surface after a few hours, just stir it back in or scrape off the top layer.
03 -
  • Use the ripest avocado you can find, it makes the dressing impossibly creamy and cuts down on blending time.
  • Taste the dressing before adding it to the salad, its easier to adjust seasoning when its on its own.
  • If youre making this ahead, toss the pasta with a tiny bit of olive oil after rinsing to keep it from sticking together in the fridge.
  • Double the dressing recipe and keep extra in the fridge, it works as a dip for vegetables or a spread for sandwiches.
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