Vibrant pasta with avocado-basil dressing, cherry tomatoes, cucumber and spinach—light, fresh, and picnic-ready.
# What You Need:
→ Pasta
01 - 300 g (10 oz) short pasta (fusilli, farfalle, or penne)
02 - 1 tsp salt (for boiling water)
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup snap peas, thinly sliced
07 - 1/4 cup red onion, finely diced
→ Green Goddess Dressing
08 - 1 ripe avocado, peeled and pitted
09 - 1/2 cup Greek yogurt (or use plant-based yogurt for vegan)
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh basil leaves
12 - 1/4 cup fresh parsley
13 - 2 tbsp fresh chives
14 - 2 tbsp lemon juice (about 1 lemon)
15 - 2 tbsp olive oil
16 - 1 garlic clove
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
→ Garnishes (optional)
19 - 2 tbsp toasted pumpkin seeds
20 - Extra fresh basil leaves
# How To Make It:
01 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water. Set aside.
02 - Meanwhile, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the spinach, slice the snap peas, and dice the red onion.
03 - For the dressing, combine avocado, Greek yogurt, mayonnaise, basil, parsley, chives, lemon juice, olive oil, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning if needed.
04 - In a large mixing bowl, combine the cooled pasta, prepared vegetables, and spinach. Add the green goddess dressing and toss until everything is well coated.
05 - Transfer to a serving dish and garnish with toasted pumpkin seeds and extra fresh basil if desired. Serve immediately or chill for 1–2 hours to allow flavors to meld.
