Creamy avocado-basil dressing coats pasta, tomatoes, cucumber, and spinach for a bright, picnic-ready dish.
# What You'll Need:
→ Pasta
01 - 10.6 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
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 - Bring a large pot of water to a rolling boil, add 1 tsp salt and the pasta, and cook until al dente according to package directions; drain and rinse under cold water to stop cooking.
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 to a large mixing bowl.
03 - Place avocado, Greek yogurt, mayonnaise, basil, parsley, chives, lemon juice, olive oil, garlic, salt and pepper in a blender or food processor and blend until completely smooth; taste and adjust seasoning.
04 - Add the cooled pasta to the bowl with vegetables, pour the dressing over the top, and gently toss until everything is evenly coated.
05 - Transfer to a serving dish, scatter toasted pumpkin seeds and extra basil on top if using, and serve immediately or chill for 1–2 hours for flavors to meld.
