Creamy avocado-basil pasta with tomatoes, cucumber, spinach and snap peas—fresh, vibrant and picnic-ready.
# What You Need:
→ Pasta
01 - 10 oz short pasta (fusilli, farfalle, or penne)
02 - 1 tsp kosher 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, lightly packed
12 - 1/4 cup fresh parsley leaves, lightly packed
13 - 2 tbsp fresh chives, chopped
14 - 2 tbsp lemon juice (about 1 lemon)
15 - 2 tbsp extra-virgin olive oil
16 - 1 garlic clove, peeled
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 tsp kosher salt, and cook the short pasta until al dente according to package instructions (typically 8–10 minutes). Drain and rinse briefly under cold water to halt cooking; set aside to cool.
02 - While the pasta cooks, halve the cherry tomatoes, dice the cucumber, roughly chop the baby 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 tsp salt, and 1/4 tsp black pepper. Process until completely smooth and emulsified; taste and adjust seasoning as needed.
04 - Add the cooled pasta to the bowl with the prepared vegetables and chopped spinach. Pour the green goddess dressing over the mixture and toss gently but thoroughly so each piece is evenly coated.
05 - Transfer to a serving dish, cover, and chill for 1–2 hours if time allows to let flavors develop. For immediate service, proceed to garnish and serve.
06 - Just before serving, scatter toasted pumpkin seeds and extra basil leaves over the salad for texture and brightness. Serve chilled or at cool room temperature.
