Green Goddess Pasta Salad

My neighbor handed me a bowl of this over the fence on a scorching July afternoon, and I stood there eating it with a borrowed spoon, too hungry to wait. The creaminess hit first, then the bright green flavor that tasted like summer itself. She laughed at my enthusiasm and scribbled the recipe on a napkin right there. I've been making it ever since, tweaking the herbs based on whatever's thriving in my kitchen windowsill.

I brought this to a potluck once and watched three people go back for thirds. One friend cornered me by the dessert table, insisting I text her the recipe immediately because her kids actually ate something green. The bowl came home empty, which never happens. Now it's my default contribution whenever someone says bring a side.

Ingredients

• Short pasta (250 g): Fusilli or rotini work best because their spirals grab onto the dressing, but penne is fine if that's what you have open.
• Cucumber (1 medium): I peel mine in stripes for a prettier look, and the crunch breaks up all that creamy softness.
• Baby spinach (60 g): Chop it roughly so it doesn't turn into stringy bits, it should feel like confetti through the salad.
• Fresh parsley (50 g): Flat-leaf has more flavor than curly, and it makes the dressing taste genuinely green instead of just colored.
• Chives (15 g): These add a mild onion note without the bite of raw onion, which can overpower the delicate dressing.
• Fresh basil (15 g): Tear it last minute if you can, the bruised edges turn dark quickly and lose their sweetness.
• Avocado (1 ripe): It should yield to gentle pressure but not feel mushy, that's when it blends into silk.
• Greek yogurt (120 g): Full-fat makes it richer, but low-fat works if you add an extra splash of olive oil.
• Olive oil (2 tbsp): This smooths out the dressing and keeps it from tasting too tangy.
• Lemon juice (2 tbsp): Fresh is essential here, bottled lemon juice has a bitter edge that ruins the brightness.
• Garlic (1 clove): Mince it fine or it will leave sharp little pockets of heat in the dressing.
• Salt and pepper: Start with the amounts listed, but taste before serving because yogurt and avocado both dull seasoning.

Instructions

Boil the pasta:

Cook it in heavily salted water until it's just tender with a slight chew, then drain and rinse under cold water to stop the cooking. If you skip the rinse, the warm pasta will wilt the spinach and turn everything soggy.

Blend the dressing:

Combine avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper in a blender and run it until completely smooth, adding water a tablespoon at a time until it looks like thick cream. Taste it now, because this is your chance to adjust before it disappears into the salad.

Chop the vegetables:

Dice the cucumber into small pieces and roughly chop the spinach and herbs so every bite gets a mix of textures. I like my cucumber pieces about the size of a pasta piece so they distribute evenly.

Combine everything:

Toss the cooled pasta, cucumber, spinach, and all the herbs in a large bowl, then pour the dressing over and fold gently with a big spoon until every piece is coated. Be gentle or the pasta will break and the spinach will bruise.

Adjust and rest:

Taste and add more salt or a squeeze of lemon if it needs brightness, then let it sit for at least 15 minutes so the flavors settle in. If you're serving it later, give it a stir before plating because the dressing can pool at the bottom.

Save

My sister made this for her book club and texted me a photo of the empty bowl with the caption, They asked if I grew the herbs myself. She bought them at the grocery store an hour before. Sometimes a dish just makes you look like you tried harder than you did, and this is one of those.

How to Store and Serve

This salad keeps in the fridge for up to two days, though the avocado will darken slightly even with the lemon juice. I press plastic wrap directly onto the surface before sealing the container to keep air out. If it thickens up after chilling, stir in a tablespoon of water or a splash of olive oil to loosen it back up. Serve it cold or at room temperature, but let it sit out for 10 minutes before serving if it's been refrigerated so the flavors wake up.

Ways to Make It Your Own

I've added grilled chicken for my husband, chickpeas when I need more protein, and once I stirred in chopped hard-boiled eggs which turned it into a full meal. Cherry tomatoes are great if you want a pop of sweetness, and radishes add a peppery crunch that plays well with the creamy dressing. One friend swaps the chives for green onions and throws in snap peas, which I tried and loved. If you want it vegan, use plant-based yogurt and check the label for added sugar which can make the dressing taste odd.

What to Serve Alongside

This works as a side next to grilled chicken or fish, but I've eaten it as lunch straight from the bowl more times than I can count. It pairs well with anything smoky or charred because the creaminess cools down those flavors. At picnics, I set it out with watermelon and corn on the cob, and it disappears first.

• Let the dressing sit in the blender for a minute before pouring so any air bubbles rise out and it looks smooth.
• If your avocado isn't quite ripe, add an extra tablespoon of yogurt to make up for the lost creaminess.
• Taste the pasta water before draining, it should taste like the sea or your pasta will be bland.

Save

This is the kind of recipe that makes people lean over and ask what's in it, and when you tell them it's just herbs and avocado, they don't believe you. Keep it in your rotation and you'll always have something to bring when someone says make it easy.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare this up to 2 hours in advance. Store in an airtight container in the refrigerator. The pasta absorbs the dressing beautifully as it sits, intensifying the flavors. Toss gently before serving and add fresh herb garnish just before enjoying.

→ How do I prevent the avocado dressing from browning?

The lemon juice in the dressing naturally prevents oxidation. Ensure you blend it thoroughly with the avocado. If making several hours ahead, press plastic wrap directly onto the surface of the dressing before refrigerating to minimize air exposure.

→ What pasta shapes work best?

Short, curly shapes like fusilli, rotini, or penne are ideal because they trap the creamy dressing in their grooves. Avoid long pasta like spaghetti, which won't coat as evenly. Whole grain or gluten-free varieties work wonderfully if needed.

→ How can I add more protein?

Grill chicken breasts and dice them, or stir in cooked chickpeas, white beans, or diced hard-boiled eggs. For a vegetarian boost, crumbled feta or torn mozzarella also complement the green goddess flavors beautifully.

→ Is this suitable for dietary restrictions?

This is naturally vegetarian. For vegan preparations, substitute Greek yogurt with unsweetened plant-based yogurt. Use gluten-free pasta if needed. Always check yogurt labels for allergens like soy or nuts when using plant-based options.

→ What if the dressing is too thick?

Add water one tablespoon at a time while blending until you reach a pourable consistency. Start with 1-2 tablespoons and adjust gradually. The dressing should coat the pasta without being runny or too clumpy.