Avocado-basil dressing coats pasta, tomatoes, cucumber, spinach and snap peas for a bright, picnic-ready dish.
# What You Need:
→ Pasta
01 - 10 oz short pasta (fusilli, farfalle, or penne), about 3 cups dry
02 - 1 teaspoon kosher salt (for boiling water)
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, peeled if desired and 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 plain Greek yogurt
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh basil leaves, packed
12 - 1/4 cup fresh parsley, packed
13 - 2 tablespoons fresh chives, chopped
14 - 2 tablespoons fresh lemon juice (about 1 lemon)
15 - 2 tablespoons extra-virgin olive oil
16 - 1 garlic clove, peeled
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper
→ Garnishes (optional)
19 - 2 tablespoons toasted pumpkin seeds
20 - Extra fresh basil leaves for finishing, to taste
# How-to Steps:
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 well and rinse under cold running water to stop cooking; set aside to cool completely.
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. Transfer all vegetables to 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, salt, and pepper. Blend until completely smooth and creamy, then taste and adjust seasoning as needed.
04 - Add the cooled pasta to the bowl with the prepared vegetables, pour the dressing over the top, and toss gently with a spatula or tongs until the pasta and vegetables are evenly coated.
05 - Transfer the tossed mixture to a serving dish, sprinkle with toasted pumpkin seeds and extra basil leaves if using, and serve immediately or chill for 1–2 hours to allow flavors to meld.
06 - For added protein stir in diced cooked chicken or pan-seared tofu before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.
