Pin it I was standing in the kitchen on a warm Saturday morning, staring at a pile of wilting herbs I'd bought with good intentions but hadn't used. The basil was beginning to droop, the parsley looked sad, and I hated the idea of tossing them. That's when I remembered a creamy green dressing I'd had at a friend's cookout years ago, something bright and herby that clung to cold pasta like a dream. I pulled out my blender, grabbed an avocado from the counter, and decided to wing it.
The first time I brought this to a potluck, I watched people go back for seconds and then thirds, scraping the bowl clean. One friend pulled me aside and asked if I'd bought it from some fancy deli, which made me laugh because I'd thrown it together in less than half an hour. There's something about the way the cool cucumber crunches against the tender pasta, and how the dressing tastes like a garden in the best possible way. It became my go-to whenever I needed to feed a crowd without spending all day in the kitchen.
Ingredients
- Short pasta (fusilli, rotini, or penne): The twists and ridges catch the creamy dressing beautifully, and rinsing it under cold water after cooking stops it from turning mushy.
- Cucumber: Adds a refreshing crunch that balances the richness of the avocado, and I always leave the skin on for extra color and texture.
- Baby spinach: Wilts just slightly when tossed with the pasta, adding a mild earthy flavor without overpowering the herbs.
- Fresh parsley: The backbone of the green goddess flavor, it brings a clean, bright taste that makes the whole dish feel alive.
- Fresh chives: A subtle oniony note that weaves through every bite without being sharp or aggressive.
- Fresh basil: Sweet and aromatic, it adds a summery warmth that rounds out the other herbs perfectly.
- Ripe avocado: The key to that creamy, luscious dressing, and it has to be soft enough to blend smoothly but not brown.
- Plain Greek yogurt: Adds tang and body to the dressing, and keeps it from feeling too rich or one-note.
- Extra-virgin olive oil: A little goes a long way to make the dressing silky and help all the flavors meld together.
- Lemon juice: Brightens everything and keeps the avocado from turning brown, plus it adds a zesty kick.
- Garlic clove: One is enough to add depth without making the dressing taste raw or harsh.
Instructions
- Cook the pasta:
- Boil the pasta in heavily salted water until it's just tender with a slight bite, then drain and rinse it under cold water to stop the cooking. This keeps the pasta firm and prevents it from soaking up too much dressing later.
- Blend the dressing:
- Toss the avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper into a blender and let it run until the mixture is completely smooth and pale green. Add a tablespoon or two of water if it's too thick, you want it to pour easily but still cling to the pasta.
- Prep the vegetables and herbs:
- Dice the cucumber into small, even pieces and roughly chop the spinach and herbs so they're bite-sized. Everything should be ready to toss together quickly once the pasta is cool.
- Combine everything:
- In a large bowl, mix the pasta, cucumber, spinach, and all the herbs together, then pour the dressing over the top. Toss gently but thoroughly so every piece of pasta gets coated in that creamy green goodness.
- Adjust and serve:
- Taste it and add more salt or a squeeze of lemon if it needs a little extra brightness. Serve it right away or let it chill in the fridge for up to two hours so the flavors can really come together.
Pin it One summer evening, I made a big batch of this salad and packed it into a cooler for a last-minute beach trip with friends. We sat on blankets as the sun dipped low, passing around forks and eating straight from the bowl, and someone said it tasted like eating something fresh and alive. That moment stuck with me because it reminded me that food doesn't have to be complicated to feel special, it just has to taste like care and sunshine.
Making It Ahead
This salad actually improves after sitting in the fridge for an hour or two, as the dressing soaks into the pasta and the flavors meld together. If you're making it more than a few hours ahead, keep the dressing separate and toss it together just before serving so the herbs stay bright and the cucumber stays crunchy. I've found that it holds up well for about a day, but after that the avocado starts to brown and the texture gets a little sad.
Add-Ins and Variations
I love this salad as is, but it's incredibly flexible if you want to bulk it up or switch things around. Grilled chicken or crispy chickpeas turn it into a full meal, and diced hard-boiled eggs add a comforting richness. For a vegan version, swap the Greek yogurt for a thick plant-based yogurt and taste as you go, some brands are tangier than others. You can also toss in sugar snap peas, radishes, or even diced bell peppers for extra crunch and color.
Serving Suggestions
This pasta salad shines as a side dish at barbecues and picnics, but I've also packed it for work lunches and served it as a light dinner on hot nights when turning on the oven feels impossible. It pairs beautifully with grilled meats, fish, or even just a hunk of crusty bread. If you're serving it to guests, garnish with a handful of extra herbs and a drizzle of olive oil to make it look as vibrant as it tastes.
- Serve it in a big, shallow bowl so everyone can see the bright green color and all the fresh herbs mixed in.
- Keep it chilled until the last minute, especially on warm days, because cold pasta salad is so much more refreshing.
- If you have leftovers, add a squeeze of lemon and a pinch of salt before eating, it perks everything back up.
Pin it This salad has become one of those recipes I make without thinking, the kind that feels effortless but always gets compliments. I hope it becomes a staple in your kitchen too, especially on those days when you want something fresh, easy, and just a little bit special.
Recipe FAQ
- → Can I make this ahead of time?
Yes, you can refrigerate the prepared salad for up to 2 hours before serving. For best results, keep the dressing separate and toss just before eating to maintain pasta texture and herb freshness.
- → What pasta shapes work best?
Short pasta varieties like fusilli, rotini, or penne are ideal as they hold the dressing well. Avoid long pasta like spaghetti, which can become difficult to toss and serve.
- → How do I prevent the avocado dressing from browning?
Add lemon juice immediately after blending to prevent oxidation. Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to minimize air exposure.
- → Is this suitable for vegan diets?
Yes, substitute Greek yogurt with plant-based alternatives like coconut or cashew yogurt. Ensure your chosen yogurt is soy and nut-free if you have allergies.
- → What vegetables can I add for variation?
Consider sugar snap peas, radishes, cherry tomatoes, bell peppers, or corn. Add crunchy vegetables raw or lightly blanched depending on your preference.
- → How can I add protein to this dish?
Toss in grilled chicken breast, roasted chickpeas, or diced hard-boiled eggs. These additions complement the creamy dressing without overpowering the fresh herb flavors.