# What You 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 tbsp extra-virgin olive oil
11 - 2 tbsp lemon juice (about 1/2 lemon)
12 - 1 garlic clove, minced
13 - 1-2 tbsp water (to thin, as needed)
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain well and rinse under cold running water to stop cooking and cool. Set aside.
02 - While pasta cooks, place avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy, adding water 1 tablespoon at a time as needed to reach desired pourable consistency.
03 - In a large mixing bowl, add the cooled pasta, diced cucumber, spinach, parsley, chives, and basil. Toss gently to distribute vegetables and herbs evenly throughout the pasta.
04 - Pour the green goddess dressing over the pasta mixture. Use a large spoon or clean hands to toss thoroughly, ensuring every component is lightly coated with the creamy dressing.
05 - Taste the salad and adjust seasoning with additional salt or lemon juice if needed. Serve immediately at room temperature, or cover and refrigerate for up to 2 hours to allow flavors to meld together. Garnish with extra fresh herbs just before serving if desired.
