Description
A vibrant, herb-filled pasta salad that combines fresh ingredients and a creamy dressing, perfect for gatherings and picnics.
Ingredients
Scale
- 2 cups pasta (rotini or fusilli)
- 1/2 cup fresh basil
- 1/2 cup fresh parsley
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 1/4 cup extra virgin olive oil
- 1 ripe avocado or 1/2 cup Greek yogurt
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- In a bowl, combine basil, parsley, garlic, lemon juice, lemon zest, avocado or yogurt, and olive oil. Whisk until smooth.
- Chop cucumbers, halve cherry tomatoes, and dice bell pepper.
- Toss the cooled pasta with the dressing until coated. Gently fold in the vegetables.
- Season with salt and pepper to taste.
- Chill in the refrigerator for 30 minutes before serving.
Notes
For gluten-free options, use chickpea or brown rice pasta. Adjust the garlic and herbs according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta salad, green goddess, vegetarian recipes, fresh herbs, side dish, picnic food, family recipe