Save My downstairs neighbor showed up at my door one Saturday morning with a bowl of this pasta salad, still cool from her fridge. She'd made too much for her book club, she said, and thought I might like some. One bite and I was texting her for the recipe before she even made it back to her apartment. The creamy avocado dressing clung to every twist of pasta, and the herbs tasted like someone had bottled up early summer. I've been making my own version ever since, tweaking it here and there until it felt like mine.
I brought this to a potluck last spring and watched three different people come back for seconds. One friend pulled me aside to ask if I'd added something secret to the dressing, like I was holding out on her. The truth is, there's no magic trick, just good avocado blended smooth with yogurt and lemon. It's the kind of dish that makes people think you're a better cook than you actually are, which I'm always happy to accept.
Ingredients
- Short pasta (fusilli, rotini, or penne): The twists and spirals catch the dressing in all their little crevices, which is exactly what you want here.
- Cucumber: Adds a crisp, refreshing crunch that balances out the creamy dressing without making things feel heavy.
- Baby spinach: I like it roughly chopped so it mingles with the pasta instead of sitting on top in big floppy leaves.
- Fresh parsley: This is the backbone of the green goddess flavor, so don't skimp or try to use the dried stuff.
- Fresh chives: They bring a mild oniony note that's way gentler than raw onion but still gives the salad some personality.
- Fresh basil: A handful of torn basil leaves makes everything smell like a garden in July.
- Ripe avocado: The creamier your avocado, the silkier your dressing, so wait for one that gives just a little when you press it.
- Plain Greek yogurt: Thick and tangy, it gives the dressing body and a slight sharpness that keeps it from feeling too rich.
- Extra-virgin olive oil: Just enough to smooth out the dressing and add a fruity, peppery note.
- Lemon juice: Brightens everything up and keeps the avocado from turning brown too quickly.
- Garlic: One clove is plenty, it should whisper in the background, not shout.
- Salt and black pepper: Season as you go, tasting the dressing before you toss it with the pasta.
Instructions
- Cook the pasta:
- Boil your pasta in well salted water until it's just tender with a little bite left in the center. Drain it, then run cold water over it to stop the cooking and cool it down fast.
- Blend the dressing:
- Toss the avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper into a blender and let it whir until everything turns into a smooth, pale green cream. Add a splash of water if it's too thick to pour easily.
- Combine the salad:
- In a big bowl, mix the cooled pasta with the cucumber, spinach, parsley, chives, and basil. Pour the dressing over the top and toss gently until every piece is coated.
- Taste and adjust:
- Give it a taste and see if it needs more salt or a squeeze of lemon. This is your chance to make it exactly how you like it.
- Serve or chill:
- You can eat it right away, or let it sit in the fridge for an hour or two so the flavors get to know each other. Scatter a few extra herbs on top before serving if you want it to look pretty.
Save I made this for a lunch on my back porch last summer, and we ate it straight from the bowl with forks while the cicadas buzzed in the trees. My sister looked up between bites and said it tasted like the kind of thing you'd order at a café and then try to recreate at home, except here we were, actually eating it. That's the thing about this salad, it feels special without trying too hard, like you stumbled onto something good by accident.
Make It Your Own
I've stirred in leftover rotisserie chicken when I needed more protein, and I've added a can of drained chickpeas when I wanted to make it more filling. Once I threw in some thinly sliced radishes because that's what I had in the crisper, and the peppery bite was a nice surprise. This recipe is forgiving enough to handle whatever you've got sitting around, as long as you keep the dressing and the herbs at the center of things.
Storing and Serving
This salad is best the day you make it, but it'll keep in the fridge for up to two days if you store it in an airtight container. The avocado might darken a little, but a squeeze of lemon juice on top before you seal it up helps slow that down. If the dressing looks separated or thick when you pull it out, just give it a good stir and maybe add a drizzle of olive oil to bring it back to life.
What to Serve Alongside
I like to put this out with grilled chicken thighs or a platter of sliced tomatoes and mozzarella when I'm feeding people. It also pairs well with a simple green salad or some crusty bread if you want to keep things easy. The bright, herby flavors work with just about anything that doesn't try to compete for attention.
- Grilled or roasted chicken makes it a full meal without much extra effort.
- A side of garlic bread or focaccia is perfect for soaking up any extra dressing left in the bowl.
- Fresh fruit like watermelon or berries feels right at home next to this on a warm day.
Save This pasta salad has become one of those recipes I reach for when I want something that feels light and satisfying at the same time. It's the kind of dish that makes lunch feel like an occasion, even when you're just eating it alone at the kitchen counter.
Recipe Questions
- → Can I make this ahead of time?
Yes, you can refrigerate the assembled salad for up to 2 hours before serving. This also allows the flavors to blend together nicely. If making further in advance, store the dressing separately and toss with pasta and vegetables just before serving to prevent the salad from becoming too soft.
- → How do I prevent the avocado from browning?
Blend the avocado into the dressing just before serving to minimize exposure to air. If preparing the dressing ahead, store it in an airtight container with plastic wrap pressed directly onto the surface to prevent oxidation. The lemon juice in the dressing also helps slow browning.
- → What can I substitute for Greek yogurt?
Plant-based yogurt works well for a vegan version—just check the label for potential soy or nut allergens. You can also use sour cream for a tangier dressing, or increase the olive oil slightly for a dairy-free option using only avocado as the creamy base.
- → How do I achieve the right dressing consistency?
Blend the avocado, yogurt, olive oil, lemon juice, and garlic until smooth, then add water one tablespoon at a time until you reach a pourable, creamy consistency. Start with one tablespoon and add more if needed—you want it to coat the pasta without being too thin.
- → What vegetables can I add for more variety?
Sugar snap peas, radishes, bell peppers, cherry tomatoes, or diced carrots all work wonderfully. You can also add corn kernels for sweetness or chickpeas for protein and heartiness. Just ensure vegetables are cut into bite-sized pieces to match the pasta.
- → Is this salad gluten-free?
Standard pasta contains gluten, but you can easily make this dish gluten-free by using gluten-free pasta instead. The rest of the ingredients are naturally gluten-free, making this a simple substitution for those with gluten sensitivity.