# Ingredient List:
→ Pasta
01 - 10 ounces short pasta (fusilli, farfalle, or penne), uncooked
02 - 1 teaspoon salt (for boiling water)
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 cup baby spinach, coarsely 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, packed
12 - 1/4 cup fresh parsley, packed
13 - 2 tablespoons fresh chives, chopped
14 - 2 tablespoons lemon juice (about 1 lemon)
15 - 2 tablespoons extra-virgin olive oil
16 - 1 garlic clove
17 - 1/2 teaspoon kosher salt
18 - 1/4 teaspoon freshly ground black pepper
→ Garnishes (optional)
19 - 2 tablespoons toasted pumpkin seeds
20 - Extra fresh basil leaves
# Directions:
01 - Bring a large pot of water to a rolling boil, add 1 teaspoon salt, then add the pasta and cook until al dente according to package instructions; drain and rinse under cold water to stop cooking, then set aside to cool.
02 - While the pasta cooks, halve the cherry tomatoes, dice the cucumber, coarsely chop the spinach, thinly slice the snap peas, and finely dice the red onion; transfer all vegetables to a large mixing bowl.
03 - Combine 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 completely smooth and creamy; taste and adjust seasoning as needed.
04 - Add the cooled pasta to the bowl with the prepared vegetables, pour the dressing over, and toss gently but thoroughly until every component is evenly coated.
05 - Transfer to a serving bowl or platter, sprinkle with toasted pumpkin seeds and extra basil leaves if using, and serve immediately or refrigerate 1–2 hours to meld flavors before serving.
