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Green Goddess Pasta Salad Recipe

A fresh pasta salad tossed in a creamy avocado-basil dressing with cherry tomatoes and cucumber — ready in about 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6 people
Course: Salad, Snack
Cuisine: Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • Amount: 1 | Unit: lb | Name: short pasta rotini or fusilli | Notes: —
  • Amount: 1 | Unit: — | Name: ripe avocado | Notes: —
  • Amount: 1 | Unit: cup | Name: fresh basil leaves | Notes: —
  • Amount: 1/2 | Unit: cup | Name: plain Greek yogurt | Notes: —
  • Amount: 1/4 | Unit: cup | Name: olive oil | Notes: —
  • Amount: 2 | Unit: tbsp | Name: lemon juice | Notes: —
  • Amount: 2 | Unit: cloves | Name: garlic | Notes: —
  • Amount: 1 | Unit: cup | Name: cherry tomatoes | Notes: halved
  • Amount: 1 | Unit: — | Name: cucumber | Notes: diced
  • Amount: — | Unit: — | Name: salt and pepper | Notes: to taste

Equipment

  • Amount: 1 | Name: Large pot | Notes: For boiling the pasta
  • Amount: 1 | Name: Blender or food processor | Notes: For the dressing
  • Amount: 1 | Name: Large mixing bowl | Notes: For tossing the salad

Method
 

  1. Step 1: Cook pasta according to package directions until al dente; drain and cool slightly.
  2. Step 2: Blend avocado, basil, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth.
  3. Tip: Add the dressing gradually — you want the pasta well-coated, not swimming in dressing.
  4. Step 3: Toss the pasta with the dressing until evenly coated.
  5. Step 4: Fold in the cherry tomatoes and diced cucumber.
  6. Step 5: Chill for 30 minutes, or serve immediately.
  7. Tip: Toss the avocado with a little extra lemon juice first if making ahead, to slow down browning.

Notes

Best enjoyed within 24 hours since the avocado dressing is freshest right after mixing. Naturally vegetarian; substitute a plant-based yogurt for a vegan version.