Save My neighbor showed up at my door one Saturday with a bowl of something so green I thought it was a smoothie gone rogue. Turns out it was pasta salad, and after one suspicious bite, I was hooked. The creamy avocado dressing clung to every twist of pasta, and the herbs tasted like someone bottled up a summer garden. I made my own version that week and have been bringing it to every gathering since.
I brought this to a potluck once and watched three people go back for thirds. One friend cornered me by the drinks table demanding the recipe, convinced I had used some fancy store bought dressing. When I told her it was just avocado and yogurt, she looked at me like I had revealed a magic trick. That bowl was scraped clean before the main course even came out.
Ingredients
- Short pasta (fusilli, rotini, or penne): The twists and ridges grab onto the dressing beautifully, making every bite flavorful instead of letting the sauce pool at the bottom.
- Cucumber: Adds a refreshing crunch that balances the creamy dressing, and I always dice it small so it distributes evenly.
- Baby spinach: Wilts just slightly when tossed with warm pasta, adding color and a mild earthiness without overpowering the herbs.
- Fresh parsley, chives, and basil: This trio is what makes it taste like a garden, and I learned to chop them right before mixing to keep the flavors bright.
- Ripe avocado: The base of the dressing, and it must be soft enough to blend smooth but not brown or mushy.
- Plain Greek yogurt: Adds tanginess and body to the dressing, and I always use full fat for the creamiest result.
- Lemon juice: Brightens everything and keeps the avocado from turning gray, plus it cuts through the richness perfectly.
- Garlic: One clove is enough to add a subtle bite without making the salad taste like garlic bread.
Instructions
- Cook the pasta:
- Boil the pasta in well salted water until al dente, then drain and rinse under cold water to stop the cooking and cool it down quickly. This keeps the pasta firm and prevents it from getting mushy when tossed with the dressing.
- Blend the dressing:
- Combine the avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper in a blender and puree until silky smooth, adding water a tablespoon at a time if its too thick. Taste it now because this is your chance to adjust the tang or salt before it hits the pasta.
- Prep the vegetables and herbs:
- Dice the cucumber into small cubes and roughly chop the spinach and herbs while the pasta cools. I like to keep the pieces bite sized so every forkful has a little bit of everything.
- Toss everything together:
- In a large bowl, combine the cooled pasta, cucumber, spinach, and all the herbs, then pour the dressing over and toss gently until every piece is coated. Dont be shy with the tossing or youll end up with naked pasta at the bottom.
- Adjust and serve:
- Taste and add more salt or a squeeze of lemon if it needs a lift, then serve right away or chill for up to two hours to let the flavors meld. I like to sprinkle a few extra herbs on top just before serving for a fresh look.
Save The first time I made this, I packed it in a container for a picnic and forgot to bring forks. We ended up eating it with our hands like savages, and somehow it tasted even better that way. There was something about sitting on a blanket, laughing at our own ridiculousness, that made the bright green pasta feel like the best thing I had ever made.
Storing and Making Ahead
This salad holds up well in the fridge for up to two days, though the avocado dressing may darken slightly on the surface. I press plastic wrap directly onto the surface of the salad to minimize air exposure, and it stays vibrant longer. If youre making it ahead, consider tossing the pasta and veggies together and keeping the dressing separate until an hour before serving.
Customizing Your Salad
Ive added grilled chicken, canned chickpeas, and even leftover roasted salmon to make this a full meal. Cherry tomatoes, radishes, and sugar snap peas all work beautifully if you want more crunch. One time I stirred in crumbled feta and it added a salty creaminess that made the whole bowl disappear even faster.
Serving Suggestions
I love this as a side with grilled burgers or as a light lunch on its own with a slice of crusty bread. It also works as a base for a grain bowl if you swap the pasta for quinoa or farro.
- Serve it cold straight from the fridge on a hot day for maximum refreshment.
- Pair it with iced tea or lemonade for a simple summer meal.
- Pack it in mason jars for an easy portable lunch that looks impressive.
Save This is one of those recipes that feels like a small victory every time I make it. It looks impressive, tastes like summer, and always gets people asking for the recipe.
Recipe Guide
- → Can I make this salad ahead of time?
Yes, you can prepare it up to 2 hours in advance and refrigerate it. The flavors will meld together beautifully. Add fresh herb garnish just before serving to keep them vibrant.
- → How do I keep the avocado from browning?
Blend the avocado into the dressing right before serving to minimize oxidation. If making ahead, squeeze extra lemon juice over the dressing and cover it tightly with plastic wrap touching the surface.
- → Can I make this vegan?
Absolutely. Simply substitute the Greek yogurt with plant-based yogurt such as coconut or almond-based versions. Ensure you check the label for potential soy or nut allergens.
- → What proteins pair well with this salad?
Grilled chicken breast, chickpeas, white beans, or diced hard-boiled eggs all complement the fresh herb flavors beautifully. For a heartier meal, add your preferred protein source.
- → Is this gluten-free?
Standard pasta contains gluten. To make it gluten-free, use gluten-free pasta varieties like brown rice, chickpea, or lentil-based options. Cook according to package directions for best results.
- → What vegetables can I swap or add?
Try sugar snap peas, radishes, bell peppers, cherry tomatoes, or shredded carrots for added crunch and flavor variation. Keep vegetables fresh and finely chopped for even distribution throughout the salad.