Vibrant pasta salad with creamy avocado-basil dressing, cherry tomatoes, cucumber, spinach and snap peas.
# Components:
→ Pasta
01 - 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
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh basil leaves, packed
12 - 1/4 cup fresh parsley, packed
13 - 2 tbsp fresh chives, chopped
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 freshly ground black pepper
→ Garnishes (optional)
19 - 2 tbsp toasted pumpkin seeds
20 - Extra fresh basil leaves
# Directions:
01 - Bring a large pot of water to a rolling boil, add 1 teaspoon salt, then add the pasta and cook until al dente according to package directions. Drain and rinse under cold water to stop cooking; 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. Combine 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 teaspoon salt and 1/4 teaspoon black pepper. Blend until completely smooth and creamy, then taste and adjust seasoning.
04 - Add the cooled pasta to the bowl with the prepared vegetables and spinach. Pour the dressing over the salad and toss gently until everything is evenly coated.
05 - Transfer the tossed salad to a serving dish, garnish with toasted pumpkin seeds and extra basil leaves if desired. Serve immediately or chill for 1–2 hours to allow flavors to meld.
