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Recipes / Sides / Arugula + Avocado Ranch Pasta Salad
Servings: 6–8
| Active Time: 20 minutes
| Total Time: 25 minutes
A no-mayo, cool-girl pasta salad with peppery Wild Red Arugula, creamy avocado, and a light, tangy yogurt ranch. Perfect for summer weekends, cookouts, or when you need a dish people actually finish.
For the Salad:
8oz pasta shells (or elbows, fusilli, etc.)
4oz Earthbound Farm Organic Wild Red Arugula
1 ripe avocado, diced
1 cup cherry tomatoes, halved
½ large cucumber, thinly sliced (or cut into half moons)
Salt + black pepper, to taste
Optional: squeeze of lemon, chopped fresh dill or chives for garnish
For the Yogurt Ranch Dressing:
½ cup plain Greek yogurt
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp white wine vinegar
1 mall garlic clove, finely grated
1 tbsp chopped fresh dill
1 bsp chopped fresh chives or scallions
1 tsp onion powder
Salt & black pepper, to taste
1–2 tbsp water, to thin as needed
1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, rinse under
cold water, and let cool completely.
2. In a small bowl or jar, whisk together the Greek yogurt, olive oil, lemon juice, vinegar,
garlic, herbs, onion powder, salt, and pepper. Add water to thin until pourable but
creamy. Taste and adjust seasoning.
3. In a large bowl, combine cooled pasta, arugula, avocado, tomatoes, and cucumber.
Drizzle with the yogurt ranch dressing and gently toss to coat.
4. Season with salt, pepper, and an optional squeeze of lemon. Top with extra herbs if
you’d like. Serve chilled or at room temperature.
