Save My neighbor brought this to a backyard barbecue last summer, and I spent the entire afternoon asking her what was in it. The dressing looked so creamy I assumed it was loaded with mayo, but when she told me it was avocado and yogurt, I nearly dropped my plate. I made it the following week for a potluck at work, and it disappeared faster than anything else on the table. Now it's my go-to whenever I need something fresh, filling, and ridiculously easy to throw together.
The first time I served this at a picnic, my friend who claims to hate anything green ate two bowls and asked for the recipe. Watching her go back for seconds while insisting she doesn't like salads was one of my proudest cooking moments. I've since made it for brunches, beach days, and even just for myself on a hot Tuesday when I couldn't be bothered to turn on the stove. It's become the dish I make when I want to feel like I have my life together, even if I absolutely don't.
Ingredients
- Short pasta (fusilli, rotini, or penne): The twists and ridges grab onto the dressing beautifully, making every bite full of flavor instead of letting it all pool at the bottom of the bowl.
- Cucumber: Adds a refreshing crunch that balances the creaminess, and I always leave the peel on for color and a little extra texture.
- Baby spinach: Wilts just slightly when tossed with warm pasta, giving you greens without feeling like you're eating a salad.
- Fresh parsley: Brings a bright, grassy note that makes the whole dish taste alive and garden-fresh.
- Fresh chives: Their mild onion flavor weaves through the dressing without overpowering the other herbs.
- Fresh basil: Sweet and aromatic, basil makes the salad feel a little fancy even though it takes no effort.
- Ripe avocado: The secret to that luscious, creamy dressing without any mayo or heavy cream.
- Plain Greek yogurt: Adds tang and body to the dressing, plus a little protein boost that keeps you full longer.
- Extra-virgin olive oil: Smooths everything out and adds richness without making the dressing feel heavy.
- Lemon juice: Brightens the whole dish and keeps the avocado from turning brown too quickly.
- Garlic: Just one clove adds depth without making your breath a disaster.
- Salt and black pepper: Essential for bringing out the flavors of the herbs and balancing the creaminess.
Instructions
- Cook the pasta:
- Boil your pasta in well-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 from turning mushy and cools it down so the dressing doesn't get warm and weird.
- Blend the dressing:
- Toss the avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper into a blender and whiz until it's completely smooth and dreamy. If it's too thick to pour, add water a tablespoon at a time until it reaches a pourable consistency that will coat the pasta evenly.
- Prep the vegetables and herbs:
- While the pasta cooks, dice your cucumber and roughly chop all the fresh herbs so they're ready to go. I like keeping the pieces a little rustic because it makes the salad feel more homemade and less fussy.
- Toss everything together:
- In a big bowl, combine the cooled pasta, cucumber, spinach, and all the fresh herbs, then pour the green goddess dressing over the top. Toss gently with tongs or a big spoon until every piece of pasta is coated in that gorgeous green sauce.
- Adjust and serve:
- Taste it and add more salt or a squeeze of lemon if it needs a little extra zing. Serve it right away, or let it chill in the fridge for an hour or two so the flavors really come together.
Save I'll never forget the time I brought this to a friend's birthday party and someone asked if I'd ordered it from a fancy deli. I just laughed and said it took me twenty minutes in my tiny kitchen while my cat tried to knock the cucumber off the counter. That's when I realized this dish has a way of making you look like you tried way harder than you actually did, which is the best kind of recipe to have in your back pocket.
Make It Your Own
This salad is incredibly forgiving, so feel free to swap in whatever you have lying around. I've added grilled chicken when I needed more protein, tossed in chickpeas for a vegan version, and even thrown in leftover roasted vegetables when I was cleaning out my fridge. Sugar snap peas, radishes, and cherry tomatoes all work beautifully, and if you're not a fan of one of the herbs, just leave it out or double up on another. The dressing is the star, so as long as you have that creamy green base, you can really play around with the mix-ins.
Storing and Serving
This pasta salad keeps well in the fridge for up to two days, but the herbs will start to lose their brightness after that. I like to store any leftover dressing separately if I know I'm not going to finish it all in one go, then toss it with the pasta right before serving. If you're bringing it to a picnic or potluck, pack it in a cooler with an ice pack because that avocado dressing doesn't do well sitting out in the heat. A quick stir and a sprinkle of fresh herbs right before serving will make it look like you just made it, even if it's been chilling for a few hours.
What to Serve With It
I usually serve this alongside grilled meats, fish, or even just a stack of pita and hummus for a light vegetarian spread. It's hearty enough to be a main dish if you add some protein, but it also works as a side that won't weigh you down. On really hot days, I'll eat it straight out of the bowl with a glass of iced tea and call it lunch.
- Grilled chicken or shrimp for a heartier meal.
- Crusty bread or garlic toast to soak up any extra dressing.
- A simple green salad or sliced tomatoes with olive oil and salt.
Save This salad has a way of turning a regular weeknight into something that feels a little special, and I hope it does the same for you. Make it once, and I bet it'll become one of those recipes you reach for again and again.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, this salad is excellent for meal prep. You can refrigerate it for up to 2 hours before serving, which actually allows the flavors to meld together nicely. Add fresh herbs as a garnish right before serving to maintain their vibrant appearance.
- → How do I prevent the avocado from browning?
Blend the avocado into the dressing immediately after cutting to minimize exposure to air. The lemon juice in the dressing also helps prevent oxidation. If preparing ahead, store the dressing separately and combine just before serving.
- → What pasta shapes work best?
Short, sturdy pasta like fusilli, rotini, or penne works wonderfully as they hold the dressing well and mix evenly with vegetables. Avoid long pasta varieties as they can be harder to coat and eat.
- → How can I add protein to this dish?
Grilled chicken, chickpeas, or diced hard-boiled eggs are excellent additions. Add about one-quarter cup per serving of your chosen protein, tossing it in with the other ingredients before coating with dressing.
- → Is this suitable for vegan diets?
Almost! Simply substitute the Greek yogurt with a plant-based alternative and verify it's free from soy or nut allergens. The rest of the ingredients are naturally plant-based, making it easily adaptable for vegan menus.
- → What vegetables can I swap or add?
Sugar snap peas, radishes, bell peppers, cherry tomatoes, or red onion all pair beautifully. Feel free to customize based on what's fresh and in season, keeping a balance between tender and crunchy textures.