# 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
# Directions:
01 - Boil pasta in salted water until al dente, then drain and rinse under cold water to cool.
02 - Blend avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth. Add water as needed to achieve a creamy, pourable consistency.
03 - Toss together cooked pasta, diced cucumber, spinach, parsley, chives, and basil in a large mixing bowl.
04 - Pour the green goddess dressing over the salad and toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning with additional salt or lemon juice if desired. Serve immediately or refrigerate for up to 2 hours to let flavors meld.
