Creamy avocado-basil pasta with cherry tomatoes, cucumber, spinach and snap peas—refreshing and picnic-ready.
# What to Use:
→ Pasta
01 - 10 oz short pasta (fusilli, farfalle, or penne)
02 - 1 tsp salt (for boiling water)
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup snap peas, thinly sliced
07 - 1/4 cup red onion, finely diced
→ Green Goddess Dressing
08 - 1 ripe avocado, peeled and pitted
09 - 1/2 cup Greek yogurt
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh basil leaves
12 - 1/4 cup fresh parsley
13 - 2 tbsp fresh chives
14 - 2 tbsp lemon juice (about 1 lemon)
15 - 2 tbsp olive oil
16 - 1 garlic clove
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
→ Garnishes (optional)
19 - 2 tbsp toasted pumpkin seeds
20 - Extra fresh basil leaves
# How to Prepare:
01 - Bring a large pot of water to a rolling boil, add 1 tsp salt, then cook the pasta until al dente according to package directions. Drain and rinse under cold water to stop cooking; set aside to cool.
02 - While the pasta cooks, halve the cherry tomatoes, dice the cucumber, roughly chop the spinach, thinly slice the snap peas, and finely dice the red onion; transfer to a large mixing bowl.
03 - Place the avocado, Greek yogurt, mayonnaise, basil, parsley, chives, lemon juice, olive oil, garlic, salt and pepper in a blender or food processor and purée until smooth and creamy; adjust seasoning to taste.
04 - Add the cooled pasta to the bowl with the vegetables, pour the dressing over the top, and gently toss until everything is evenly coated and distributed.
05 - Transfer to a serving dish and either serve immediately or cover and chill for 1–2 hours to allow the flavors to meld; toss briefly before serving.
06 - Scatter toasted pumpkin seeds and additional basil leaves over the salad just before serving for texture and brightness.
