# 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 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 garlic clove, minced
13 - 1 to 2 tablespoons water, as needed for consistency
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold water to cool completely.
02 - While pasta cooks, combine avocado, Greek yogurt, olive oil, lemon juice, minced garlic, salt, and black pepper in a blender or food processor. Blend until smooth, adding water gradually to reach a creamy, pourable consistency.
03 - Transfer cooled pasta to a large mixing bowl. Add diced cucumber, spinach, parsley, chives, and basil. Mix gently to combine all ingredients.
04 - Pour the green goddess dressing over the pasta mixture. Toss gently and thoroughly to coat all ingredients evenly with dressing.
05 - Taste the salad and adjust seasonings as needed with additional salt or fresh lemon juice. Garnish with extra fresh herbs if desired.
06 - Serve immediately for optimal texture, or refrigerate for up to 2 hours to allow flavors to meld. Stir gently before serving if chilled.
