# What You'll Need:
→ Pasta
01 - 9 oz short pasta such as fusilli, rotini, or penne
02 - Salt for boiling water
→ Vegetables and Herbs
03 - 1 medium cucumber, diced
04 - 2 cups baby spinach, roughly chopped
05 - 0.5 cup fresh parsley, chopped
06 - 0.25 cup fresh chives, chopped
07 - 0.25 cup fresh basil, chopped
→ Green Goddess Dressing
08 - 1 ripe avocado, peeled and pitted
09 - 0.5 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
14 - 0.5 teaspoon salt
15 - 0.25 teaspoon freshly ground black pepper
# How to Prepare:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain pasta through a colander and rinse under cold running water until completely cooled. Set aside.
02 - While pasta cooks, add avocado, Greek yogurt, olive oil, lemon juice, minced garlic, salt, and black pepper to a blender or food processor. Blend until smooth and creamy, adding water one tablespoon at a time until dressing reaches a pourable consistency.
03 - In a large mixing bowl, combine cooled pasta with diced cucumber, chopped spinach, parsley, chives, and basil. Toss gently to distribute vegetables evenly throughout the pasta.
04 - Pour prepared green goddess dressing over the pasta and vegetable mixture. Toss gently with a wooden spoon or salad tongs to coat all ingredients thoroughly and evenly.
05 - Taste the salad and adjust seasonings as needed. Add additional salt or fresh lemon juice to enhance flavor according to preference.
06 - Serve immediately at room temperature, or cover and refrigerate for up to 2 hours to allow flavors to develop and meld. Garnish with additional fresh herbs immediately before serving if desired.
