# 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 tbsp extra-virgin olive oil
11 - 2 tbsp lemon juice (about 1/2 lemon)
12 - 1 garlic clove, minced
13 - 1-2 tbsp water (to thin, as needed)
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper
# How To Make It:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool the pasta. Set aside.
02 - While pasta cooks, combine avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy, adding water 1 tablespoon at a time as needed to achieve pourable consistency.
03 - Place cooled pasta, diced cucumber, spinach, parsley, chives, and basil in a large mixing bowl. Pour green goddess dressing over the mixture and toss gently but thoroughly to coat all ingredients evenly.
04 - Taste salad and adjust seasoning with additional salt or lemon juice as desired. Serve immediately, or cover and refrigerate up to 2 hours to allow flavors to develop. Garnish with extra fresh herbs before serving if desired.
