Green Goddess Pasta Salad (Printable)

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

# What You’ll Need:

→ 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 lemon juice
12 - 1 garlic clove, minced
13 - 1 to 2 tablespoons water
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 boil. Add short pasta and cook according to package instructions until al dente. Drain in a colander and rinse under cold water until cooled completely. 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, adding water gradually to achieve a creamy, pourable consistency.
03 - In a large mixing bowl, combine cooled pasta, diced cucumber, spinach, parsley, chives, and basil.
04 - Pour green goddess dressing over the salad mixture. Toss gently until all ingredients are evenly coated.
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 fresh herbs before serving if desired.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent all morning in the kitchen.
  • The avocado dressing clings to every curve of pasta without feeling heavy or greasy.
  • Its one of those rare dishes that actually tastes better after sitting in the fridge for an hour.
  • You can toss in whatever herbs you have on hand and it still works beautifully.
02 -
  • Rinse the pasta under cold water after draining or it will wilt the spinach and herbs before you even add the dressing.
  • Use a ripe avocado that gives slightly when you press it, otherwise the dressing will have chunks and wont blend smoothly.
  • If you make this ahead, the dressing can thicken in the fridge, so stir in a tablespoon of water or lemon juice before serving.
03 -
  • Salt your pasta water generously, it should taste like the sea, because this is your only chance to season the pasta itself.
  • Blend the dressing until its completely smooth with no green flecks, it makes the whole dish look more elegant and professional.
  • If your avocado isnt quite ripe, let it sit in a paper bag with a banana overnight to speed things up.
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